Exclusive Kitchen Tips by Chefs Dan and Kim – ONE Restaurant, NC

Image: ONE RESTAURANT

The dynamic pair in the kitchen, Chef Kim Floresca and Chef Daniel Ryan are amazing to say the least, so I thought I would pick their brains and ask… Why North Carolina?

For the exclusive recipe, like this amazing Okra, Octopus dish – head to my blog: CLICK HERE!
http://thebcritic.blogspot.com/2014/08/one-restaurant-north-carolina-exclusive.html

Okra
ONE RESTAURANT

HI CHEFS!

1. What do you love most about North Carolina produce?
The best thing we like about NC produce is the fact that there are 8 growing seasons. There are a lot of multi climates, ranging from the coast, to the mountains to the dry farming lands that can all create and provide many beautiful bounty produce, free ranged protein and seafood.
 
2. What are some unknown ingredients from NC that the rest of the world and American’s don’t know or appreciate ?
 
Paw paws are something new that we had never experienced until we moved here. They are like eating a sweet mango with a banana texture. They are only available of 6-8 weeks and are extremely perishable but quite delicious! We have a great many things that we have planned to prolong the paw paw ‘experience’ here in the restaurant. We plan on making some elixirs, vinegars, kombucha and ice creams among a few ideas.
 
3. What would you do with 1 pound tomatoes?
 
With 1 pound of tomatoes we would use the green acidic tomatoes, make juice then use it to compress with watermelon and serve it with kimchee. Tomatoes have a great acidity and lend themselves to a very earthy and clean flavor. Once clarified, we could quickly cure fish (as if you were using an escabeche) or use it as a vinaigrette.
 
 
4. What would you do with 2 pounds apples? 
 
With 2 pounds of apples, we would make a drinking vinegar. Something with fresh acidity to add to a cocktail or to simply use as an acidic delicate note to a simple dish.
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