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Can you talk about how you got into the culinary world? My brother is a chef and originally got me in the door at Bella Brava. I was there three years and fell in love with the culinary world. Jason hired me shortly after the Birch & Vine opened in 2013. He said he needed good people and asked if I was interested. I started out as a grill cook for about 6 months and was promoted to Daytime Sous Chef. After two years in that position, I was Chef de Cuisine for a year before being promoted to Executive Chef this year. It’s truly an American dream scenario. What inspires you as a chef? I am inspired by really good food. I love using local ingredients, which is something that we've always done here. At first when I make a dish, I try to impress myself with the look and taste. Making people happy also inspires me. Can you tell us about the menus? Our menus are developed with the mission to create a unique dining experience. The dishes are globally inspired, farm to table using as many local ingredients as possible. We love putting our spin on many classic Florida favorites. You see a lot of fresh catch daily specials. The menus change seasonally, and what you’ve seen in the past has been Chef Jason’s work but with my different spin on the sides and sauces. I’m looking forward to the spring menu as it will be more my style as opposed to what we’ve done previously. As you're building the spring menu, where do you see it going? I want to keep with the locally sourced, "I am inspired by really good food. I love using local ingredients, which is something that we've always done here." seasonal theme. The spring menu will be a lot lighter. I like stuff to be really colorful which is great for this season. You’ll see items on the menu like Bucatini Carbonara with cured egg, prosciutto, pancetta and Asiago; Roasted Butternut Squash & Green Apple Risotto with mascarpone, Asiago crisp and fried sage; Sous Vide Sea Scallops with cider glaze, pork belly polenta cake, sautéed greens, sweet maple cream and smoked prosciutto dust. There’s a lot of new, fun dishes to try. What are your two favorite dishes on the menu? I really enjoy the Duck Duo on the dinner menu—seared duck breast, confit-potato hash, baby carrots, pickled onion, and blackberry five-spice sauce. To me, the Pan Seared Ahi Tuna is the most visually appealing and has a lot of interesting textures and flavors. We make crispy rice paper balls with chilled sesame noodle salad inside and tuna across the top with housemade Sriracha. It’s become a best seller. Chef Cline recently left to open his own concept and Birch & Vine������������������������������������������������������������������������������������������������������ After years of working his way up, and a philosophy that ������������������������������������������������������������������������������������������������������������������������ �������������������������������������������������������������������������������������������������������������������������������� ���������������������������������������������������������������������������������������������������������������������������� �������������������������������������������������������������������������������������������������������������������������������� ���������������������������������������������������������������������������������������������������������������������������� MARCH/APRIL 2017 localsDISH 19


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