Executive Chef John Vargo
Professional and private consultation:
Professional and private consultation:
Cooking skills and technique
Menu development and implementation
Theme or concept development
Staff training (back of the house)
Reasons to call or email today:
Menu development and implementation
Theme or concept development
Staff training (back of the house)
Reasons to call or email today:
- You feel that you or your staff could use professional culinary training to enhance your operation.
- John possesses an understanding of food and technique that is unparalleled in an industry that values ease and profit over quality and wholesomeness.
- You would like to revamp your menu/ operation.
- You would like to open a restaurant and would like to develop your own profitable menu based on quality products and local sources of food.
- You enjoy cooking and would like professional training right in your own kitchen.
Recipe ideas by:
Chef John Vargo
Native Brook Trout spring run
Serves 4
corn flour for dredging
sea salt and pepper
1/2 cup chopped green onions or chives (or ramps if possible!)
1/2 stick of sweet cream butter
2 Tbsp. lemon Juice
1 Tbsp. chopped capers
1# thin asparagus or fiddle head ferns
1.) Bone and butterfly the trout.
2.) Season well with sea salt and pepper. Dredge in corn flour and saute in butter, skin side up until golden brown, turn and brown the skin side. Drain on paper towel and keep warm.
3.) Place butter and in small sauce pan to melt. Keep on med-high heat and add the chopped green onions. when the onions break down in the butter, add the chopped capers and lemon juice. Reserve.
4.) cook the asparagus or fiddle heads in a very hot pan with a small amount of olive oil.
To serve:
Place the asparagus or fiddle heads on a serving platter. Top with the cooked trout and pour the hot onions over the fillets.
A nice side dish would be orzo pasta salad or quinoa salad.