at Dishing the Dish, we like to find out whats trending, favorites and tricks of trade from other chefs around the world.
We are so lucky that
The Parker Palm Springs Excutive Chef, Jeffrey Lunak
took the time out to share with the kathyireland.com community some of his thoughts…
Q. What is the one thing everyone should know about food?
A. KEEP IT SIMPLE. I am still surprised how many chefs don’t follow this long standing mantra.
Q. Favorite food?
Thai food. Simple bold flavors and brilliant texture. You can’t go wrong.
Q. Who or what inspires your cuisine?
I would have to say the change in seasons, as well as my wife. She has always been very supportive of the long hours and the sudden changes in zip code.
Q. With the weight concerns in our country; What are your thoughts on healthy eating; do you try to bring any of that to your menu? If yes, what? If no, why?
We definitely highlight fresh local and sustainable ingredients, however, we also have our moments of overindulgence, i.e.…Chocolate Decadence French Toast among other things. Being a chef, I am obviously a proponent of eating well, living well, etc… as long as there is some balance of course.
Q. Tell me something about The Parker Palm Springs and why you like being there.
The Parker is the first place I have ever worked where you can completely be yourself. I am extremely passionate about what I do and this place really fosters that drive for excellence, and they do it in a very unique and “happy chic” way. Also, the diversity of our outlets really lets me have fun and keep it exciting.
Q. What’s the largest number of people you have cooked for?
2000 people, three courses. Hopefully, I will never have to do that again. A little difficult for quality control.
Q. Who does the cooking at home and what is cooked?
That would be me. I am currently in my barbequing faze. Other than that, my wife is Sicilian so pasta is a no-brainer.
Q. What are some short-cuts or helpful tips that would help the busy mom or dad at home.
Salt, pepper, olive oil, garlic and fresh herbs go a long way. Whether you are marinating meat, chicken, fish, or even vegetables these simple ingredients can make a huge difference. Pineapple is a great item to use for less expensive cuts of meat to breakdown the connective tissue and create a nice flavor profile. Other than that, use fresh, local ingredients. Your kids will love you!
Q. Favorite veggie / fruit and why?
Favorite veggie- Kabocha Pumpkin Fruit- Peaches
Q. What are your favorite pairing?
Tuna and watermelon are a great combo
Peaches and Prosciutto are great as well. Both combinations really play on the salty and sweet thing, which is always a home run.
Q. Favorite appetizer?
Q. What would you be if you were not a chef?
Q. If you only could eat one meal what would it be?
Either the tasting menu at Masa’s in NYC or In N Out Burger at 12AM after a busy service.
Q. Favorite romantic / or sexy food?
If I don’t say Italian my wife will file for divorce.
Q. Favorite herb?
Italian Flat Leaf Parsley
Q. What is the one cooking utensil you could not live without?
Tasting Spoons. TASTE, TASTE, and TASTE!!!!!!!!
Q. Where do you see the trend in food / cooking going?
Hopefully it will continue to gravitate towards quality and sustainable driven ingredients prepared simply.
Q. Would you be willing to share a recipe with us? If so please enclose, thank you
Egg White Frittata of Shrimp with Tomato and Spinach and Home Fries
- 1 1/4 Quarts buttermilk
- 5 oz. fl. melted butter
- 5 oz.fl. milk
- 4 ¼ cups AP flour
- 1/2 Cup granulated sugar
- 6 Whole eggs
- 1 ½ Tablespoons baking powder
- 1 Tablespoons baking soda
- 1 Table spoons grand marnier
- 1 Zest of orange
- Pinch of salt
- 3 cups chopped butterfinger candy bar
- Combine all the wet ingredients, including the orange zest. Make sure you whisk the ingredients well to mix the eggs and the buttermilk well.
- Combine all the dry ingredients and mix well.
- Add the wet ingredients to the dry ingredients, and fold with a spatula, until mixed. (Don’t worry about lumps)
- Add melted butter and continue to mix with spatula until mixture is well incorporated and some lumps are still in the batter
- Cook on a buttered griddle or pan until golden brown on both sides and cooked through.
- Garnish with a dollop of whipped cream, crumbled butterfinger and caramel sauce.
Egg White Frittata of Shrimp with Tomato and Spinach
and Home Fries
For the Frittata:
1 ¼ # shrimp, sliced in half lengthwise
4 Each plum tomatoes, cut into wedges
2 Tablespoons minced chives + 12 batons for garnish
Unsalted butter for frying, preferably clarified butter
4 handful fresh chopped spinach
3 Cups (24 ounces) egg whites
For the Home Fries
1 # pound fingerlings potatoes cut into four lengthwise boiled till tender and cooled
For the Frittata:
Preheat oven to 350 degrees Fahrenheit.
Heat a sauté pan with 1 tablespoon of clarifiedbutter. Over high heat (about 350°), sauté the shrimp until cooked ¾ through, add the tomato, sauté for 1 minuteand add the spinach and cook till the spinach becomes wilted. Keep aside. In a bowl slightly beat the egg whites with the minced chives, season with salt and pepper. In a separate 6”nonstick pan, cook the egg whites until they are halfway done. Put the shrimp mixture on the egg whites and finish in the oven until set (2 to 3 minutes).
For the home fries:
In a 8” sauté pan, heat a tablespoon of butter and sauté the potatoes and cook until golden brown.
Place the home fries in the center of each plate and put the frittata over them. Garnish with chive batons.