Spring Bibb Salad, Eddie Wiles, Executive Chef, Nose Dive Restaurant, Greenville, South Carolina

4C Bibb lettuce, chopped

3 slices Watermelon radish, thinly sliced

2T Mixed cherry & grape tomatoes

1 T Feta cheese, crumbled

2 oz Honey Balsamic vinaigrette

To make vinaigrette:

1 T Roasted garlic

1 C Honey

2C White Balsamic vinegar

2 tsp Whole grain mustard

1 T Canola oil

Salt & Pepper to taste

Add all ingredients to a blender, except Canola oil. Slowly add the oil while blending, until emulsified.

Pimento Cheese and Bacon Potato Salad,  Chef Phill Powers, The Bristol Hotel, Bristol, Virginia

The Bristol Hotel’s signature restaurant, Vivian’s Table, is a cozy space for street-level dining and drinks among family and friends. Chef Phill Powers, known for combining international and regional cooking styles with seasonal, locally sourced ingredients, is at the helm.  Pimento Cheese and Bacon Potato Salad marries fresh ingredients and soulful Southern fare. It’s hearty yet refreshing, making it the perfect dish for spring.

• 3 pounds red potatoes, medium dice   

• 8 oz crumbled bacon

• 2 cups aged cheddar, shredded 

• ¾ cup mayonnaise, Duke’s brand preferred  

• ½ cup pimento peppers, small dice   

• 2 Tbs Vidalia onion, minced   

• 2 Tbs scallions, sliced   

• 1 Tbs Worcestershire sauce

• Dash tabasco, or your favorite hot sauce

• As needed salt and pepper

Instructions:

1. Wash, peel and diced potatoes.

2. Boil potatoes in salted water just until fork tender and allow to cool.

3. Mix the remaining ingredients in separate bowl.

4. Fold cooled potatoes into the cheese mixture and season as needed.

5. Garnish with pimentos and sliced scallions serve with sweet bread and butter pickles

6. Enjoy.

Whole Grilled Branzino, MILA Miami, Miami, Florida

For the dish

1ea while branzino

3 slices of lemon

.5 grilled lemon

1 sprig of time

TT salt

10g olive oil

2g cilantro

Method

1. Score the skin of the branzino 3 times on each side
2. Stuff the branzino with thyme, lemon slices, salt, and olive oil
3. Carefully place branzino on grill and leave until it sadly can be flip to other side, it can take about 7min on each side
4. Once both sides are crispy, with a knife check the flesh for cooking preference, if it needs more time cover remove from grilled and place in aluminum foil and put back on the grill

Spring Panzanella, Kendall-Jackson Wine Estate & Gardens, Fulton, California

A perfect salad is a symphony of textures and flavors with some cooked elements, some raw, a quality olive oil mixed with citrus, luscious Marcona almonds, and crusty hunks of toasted bread (croutons) throughout. Pair this salad with the refreshing acidity of the Kendall-Jackson’s Vintner’s Reserve Pinot Gris.

Ingredients: Serves 4-6

· 2 cups fresh spinach

· 1 cup raw, shelled English peas

· 1 cup asparagus, cut into 1” strips at a bias

· 8 fingerling potatoes, quartered

· 1 bunch radishes, greens removed, quartered

· 2 stalk rhubarb, cut into ½” pieces at a bias

· 1 cup mint leaves

· ½ cup dill, chopped

· 2 shallots, sliced thin

· 1 cup Marcona almonds

· 2 cups fresh sourdough, cubed

· quality olive oil for dressing, roasting

· juice of two lemons

· salt/pepper to taste

Instructions:

1. Preheat oven for 350’ F. Prep potatoes and radishes for roasting on a baking sheet, coat with a lug of olive oil. Bake for 20-25 minutes or until edges are just browned. Toss in rhubarb and bake for another 5 minutes. Remove from heat in a bowl, set aside. Using the same pan, toast bread for 15 minutes until just browned but still soft in places.

2. In the basin of a large mixing bowl, combine spinach, peas, asparagus, mint, dill, shallots, and almonds. Stir to combine. Add room-temperature baked radishes and potatoes. Stir in preferred quantity of olive oil (1/4 cup or more) along with the lemon juice, salt, and pepper to coat. I like to use my hands for this part. Finally, add the toasted bread and mix again. Allow to rest for 15-20 minutes for bread to soak up the dressing and herby notes.

Mahi Taco, The Westin Cape Coral Resort at Marina Village

• Sear Florida fresh mahi with Cajun seasoning.
• Top with house pickled onion (see below), julienned cabbage, avocado crèma (see below) and organic cilantro micro greens.

Pickled Onion Recipe

• 1 large red onion, peeled and very thinly sliced
• ¾ cup red wine vinegar
• 1 teaspoon fine sea salt
• 1–2 tablespoons sweetener (such as maple syrup, honey, sugar, etc.)
• In a small saucepan*, stir together the vinegar, salt and your desired amount of sweetener. Cook over medium-high heat until the mixture reaches a simmer.
• Place the thinly-sliced onions in a small bowl. Pour the hot vinegar mixture over the onions. Stir until combined. Let the onions marinate for 30 minutes.
• Serve immediately.

Avocado Crème Recipe

• 2 avocados
• 1 cup chopped fresh cilantro
• 1 cup sour cream
• 1/4 Mayo
• 1/2 teaspoon tahini paste
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Zest and juice of 2 limes
• Mix all together as serve.

The post Delectable Spring Recipes Bursting With Flavors appeared first on Food and Travel Magazine.

Rachel Nugent-Dumont, Ambersweet at the Confidante Miami Beach, Florida

Nugent-Dumont, a New York City standout who has led teams at Michelin-star restaurants including The Clocktower and Chef’s Table at Brooklyn Fare, now leads Ambersweet’s culinary concepts as head restaurant chef. Inspired by local ingredients and modern-day indulgences, she created a menu that celebrates the many distinct cultures of Miami. Nugent has spent the past eight years volunteering at soup kitchens and hands-on communities to give back to the underprivileged.

Drew Erickson, Table 301 Restaurant Group, Greenville, South Carolina

After four years of tutelage from one of the most celebrated chefs in the country, Drew Erickson is back in his hometown. In 2016 he budding chef left for a month-long stage at The French Laundry under Thomas Keller, and ended up staying there four years. Erickson is keenly aware of the importance of kitchen culture and the collaborative environment he creates to get his cooks in a zone that leads to creation, intention and culinary excellence. He loves interacting with guests and seeing how they react to his dishes. He takes that same enthusiasm and gets to know the farmers and purveyors who are supplying his produce.

Christopher Kostow, The Restaurant at Meadowood, Ojai Valley Inn, Ojai, California

This collaboration between Meadowood Napa Valley and Ojai Valley Inn marks a new home for the acclaimed restaurant which was destroyed by a California wildfire last year. The six-course dinner with wine pairings will feature California ingredients that flourish in late winter and early spring, with ingredients sourced from The Restaurant’s very own 3.5-acre farm as well as from local artisans and growers in the Napa and Ojai valleys. Kostow said, “We look forward to crafting menus that encompass the divergent terroir of the valleys of Napa and Ojai, and to sharing our work with a new audience.”

Chef Steve McHgh, Landrace, San Antonio, Texas

Landrace is a new destination restaurant helmed by Chef Steve McHugh in San Antonio’s Arts District. An acclaimed chef and respected member of the San Antonio community, McHugh helped put the city on the culinary map when he opened his charcuterie-focused venue Cured. Now with Landrace, McHugh shifts his focus to heritage and place with seasonal menus that celebrate regional Texas ingredients and growers close to home.

Chris Cantrel, Eau Palm Beach Resort & Spa, Palm Beach, Florida

Chef Chris Cantrel joined the oceanfront resort as its first-ever head sushi chef in February 2021. Originally from Portland, Oregon, Chef Cantrel has worked in culinary arts for the past 16 years, with a special emphasis on seafood and sushi. At Eau, he shares his passion and creative energy by providing guests with a skillfully designed menu of sushi, sashimi, house and signature rolls, among other items with local ingredients. Chef Cantrel joined Eau Palm Beach Resort & Spa to help the award-winning resort, which boasts multiple dining outlets, bolster its sushi offerings with market-fresh Atlantic fish artfully presented and sustainably sourced.

The post Acclaimed Chefs To Make Their Debut At These Restaurants appeared first on Food and Travel Magazine.