![]() ![]() We slow-poach octopus, roll it into the shape of a log, chill it down and slice it thin. When I came back to New Orleans, I put it on the Domenica menu and it became one of our signature dishes. I have vivid memories of being with the person I love, on the beach and eating this dish that was so good and so mesmerizing. It was just poached octopus that was chilled and sliced thin, usually with just a little bit of vinaigrette. This was in the middle of the summer, and every restaurant was serving octopus carpaccio. One time we drove out to the beaches in Tuscany. When I was living in Italy, my girlfriend (she’s now my wife) would come out and visit me. What two dishes really tell us your story as a chef? Definitely the octopus carpaccio. It’s one of our best-selling items, we go through a couple hundred heads of cauliflower a week. They char up beautifully, and we serve them with a whipped goat feta and a sprinkle of dried chili. We have this beautiful wood-burning oven that we use to cook our pizzas, and we can also fit multiple heads of cauliflower in there. What recipe are you most famous for? I would say I’m most known for the whole head of roasted cauliflower that we do at Domenica. As Shaya finalized the details of his 2012 Hanukkah menu-one of several annual nods to the Jewish holidays at Domenica-the chef sat down with Food & Wine to talk goat meat, hot sauce and the bitter mastery of a great Negroni. Though Domenica is an Italian restaurant, the menu is highly personal, integrating classic New Orleans ingredients and the flavors and traditions of his Israeli-Jewish heritage. He began cooking as a child, pinching the corners of traditional Jewish hamantaschen cookies and folding spinach-and-feta–stuffed bourekas alongside his mother. Although born near Tel Aviv, Shaya was raised in Philadelphia from the age of four. But the chef got his culinary start much farther north. Louis Besh Steak, New Orleans Education: Culinary Institute of America, Hyde Park, NY A long-time culinary accomplice to chef John Besh, Alon Shaya is so much a part of the New Orleans cultural fabric he even enjoyed a small role on HBO’s Treme. F&W Star Chef » See All F&W Chef Superstars Restaurant: Domenica, New Orleans Experience: Antonio’s, St. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |