Saturday night 5-members of the Fan Woman’s Club and their spouses enjoyed a visit from Top Chef: All-Star winner Richard Blais albeit vicariously through Chef Mike Rohde. Mike says “All of the credit goes to Richard who created the dish, however, there were some challenges along the way.” I actually had to make some modifications to the recipe, unfortunately the Black Cod or Sable fish was not up to par, so I had to substitute Chilean Sea Bass or Patagonian Toothfish, also a fish with a high oil content that could stand up the the recipe and take to brining. Preparation began with the Mustard Caviar, which turn out to be beyond belief and will surely find its way into more of my dishes.
I was somewhat indecisive about the recipe that I was going to prepare for the Fan Woman’s Club Progressive Dinner, and annual event in Richmond’s Historic Fan District in Richmond, Virginia. I have been a long-time followers of both Top Chef and Richard Blais’ career and have learned a great deal from his two TV shows were he use science or molecular gastronomy to challenge stand methodology.
While I have become a BIG sous vide cook, I thought I would keep my dish a bit on the simple side, although I doubt that many of the diners here will be taking on any of Richard’s dishes.
I had finally settled on braising either beef or pork, but was not sure of what. It was only last week that I watched the final episode of Top Chef: All-Stars and when I saw the dish Pork Belly, Black Cod Cutlet, Bone Marrow, Beets, Brussels Sprouts & Kumquat. I figured Richard is from new York so if Richard can do it I should be able to do it as well after all its in the water in NY. Its a great dish and I would highly recommend any serious cook to give it a try.
Richard, if your ever in Richmond Virginia stop by so I can say thanks, for myself and the other diners!
Here is a link to my final version of the dish.