February 25, 2007

Chef Kevin Rathbun Steak Finds Message In Bottle Recent News on the Chef2Chef News Desk This Week's Foodservice Daily Newsletter: Recipes from Historic America Visit our Newest Market Place Vendors Information for Employees / Jobseekers Recipe of the Week: Warm Asparagus Spears with Aged Gouda and Sherry Vinaigrette Today's Top Chef Forum Topics New Jobs! Jobs at Chef2Chef.net!

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Chef Kevin Rathbun Steak Finds Message In Bottle

Atlanta, Georgia: When somebody finds an old bottle, they usually just get a look at it and walk on by. But when a plumber who was digging inside of Kevin Rathbun’s new steakhouse finds one, he stopped Kevin Rathbun in his tracks. The bottle wasn’t just any old bottle; it was a one-hundred year-old greenish-silverish Lea & Perrins Steak Sauce Bottle.

Call it luck, or call it what the plumber called it as he held the bottle up…” Must be Fate!” It appears the new space was destined to become a steakhouse.

The bottle was found as the plumbers were digging the holes for the plumbing at Kevin Rathbun Steak. How do we know that it is a real bottle? Because in the late 1800’s, the sauce was often copied and to prove that it was an original Lea & Perrins bottle, Lea & Perrins had to raise the letters on the bottle. The impurity (Iron) in the sand resulted in the green color of the bottle. It has the initials of JDS on the bottom of the bottle, which signifies that it was imported by a New Yorker by the name of John Duncan. He was the first United States importer of the product and it was first made in 1876 by the Salem Glass Works, Salem New Jersey. In 1839, Lea & Perrins was the only commercially-bottled condiment and the Americans loved it .

Kevin Rathbun says, “I think this building was destined to be Kevin Rathbun Steak. There hasn’t been any digging in the building in many many years, so the bottle has sat in the ground since the early 1900’s. Somebody must have been enjoying a steak sandwich for lunch one day and had the sauce with it”.

Chef Kevin Rathbun     www.kevinrathbunsteak.com

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 This Week's Foodservice Daily Newsletter: Recipes from Historic America: Cooking & Traveling with America's Finest Hotels

Date: February 26, 2007 - March 2, 2007
Guest Host: Linda & Steve Bauer
Theme: Recipes from Historic America: Cooking & Traveling with America's Finest Hotels

• Monday: The Mount Washington Hotel & Resort - Blue Cheese and Spiced Walnut Terrine; The Waldorf=Astoria - Truffled Waldorf Salad.
  
• Tuesday: The Hotel Hershey - Hershey’s Chocolate Cream Pie; Hotel Monaco - Hamachi, Ruby Red Grapefruit and Ginger Vinaigrette.
  
• Wednesday: Grand Hotel - Buffalo Tenderloin with Wild Mushroom Salad and Blackberry Sauce; The Biltmore Hotel - Crispy Seared Sea Bass with Wild Berry-Mango Salsa and Purple Potato Purée.
  
• Thursday: Jekyll Island Club Hotel - Broiled Lamb Chops with Creamy Mint Pesto, Capellini and Gorgonzola; The Driskill Hotel - Prosciutto Wrapped Sea Scallops with Cucumber Tomato Salad.
  
• Friday: Hotel Galvez - Grilled Asparagus with Gazpacho Vinaigrette; The Cliff House at Pikes Peak - Duck a L'Orange.

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Today's Recipe: Warm Asparagus Spears with Aged Gouda and Sherry Vinaigrette

Asparagus are finger food in my family, like corn on the cob or clams on the half-shell, and in the spring when they first appear in the markets, we eat as much as we can. Unless the spears are pencil-thin, I peel the stalks; unpeeled thick spears have an unpleasant "stemmy" flavor and are tough. Although we often eat steamed asparagus dressed with a little good olive oil, this recipe calls for blanching the asparagus, then giving it a quick roast. Roasting brings out a nutty quality in the vegetable's flavor, well matched with the aged Gouda that is sprinkled on just before serving.

Ingredients:

2 pounds asparagus
Kosher salt
2 tablespoons extra virgin olive oil
Freshly ground black pepper

Vinaigrette:

1/4 teaspoon minced shallot
1/2 teaspoon Dijon mustard
1 tablespoon sherry vinegar
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced shallots
2 ounces aged Gouda, sliced paper-thin
1/4 cup chervil sprigs

Preparation:

1. Preheat the oven to 400 degrees F.

2. If the asparagus are large, snap the fibrous portion off the root end of the stems, then peel the remaining stem. If the asparagus are pencil-thin, simply snap off the ends.

3. Bring a large pot of water to a boil. Prepare a large bowl of ice water. Season the boiling water generously with salt, add the asparagus, and cook until bright green and tender (the time will depend on the thickness of the asparagus). Plunge the asparagus into the ice water to stop the cooking. Drain thoroughly.

4. Toss the asparagus with the olive oil and season with salt and pepper. Arrange on a sheet pan in a single layer. Roast until hot, 4 to 5 minutes.

5. Meanwhile, make the vinaigrette: Whisk the shallot, mustard, and sherry vinegar together in a small bowl. Continue whisking while you add the olive oil in a smooth, steady stream until thoroughly incorporated. Season with salt and pepper.

6. Remove the asparagus from the oven and toss with the vinaigrette and the I tablespoon shallots. Divide among four warmed plates. Arrange the cheese on and around the asparagus, sprinkle with the chervil sprigs, and serve.

Makes 4 appetizer servings

From In the Hands of a Chef by Jody Adams and Ken Rivard. Copyright 2002. All rights reserved. HarperCollins Publishers.

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