Free Recipe: Roast 'N Toast

(This recipe serves 2)

Warm the olive oil and garlic in a sauté pan until the garlic becomes golden brown and smells fragrant.  Add the olives and fry until they begin to wrinkle and barely color. Add the pine nuts and stir constantly until they become golden brown. Check seasoning and add the chopped herbs. Spread the pine nut mixture out on paper towels to cool.

Bring the fish up to room temperature and season with salt and pepper. Let the fish rest on a plate. When the fish begins to “sweat” wrap each piece with a slice of sourdough. Melt the butter on medium high in an iron skillet or non-stick pan.  When the butter becomes “foamy” add the wrapped fish and rosemary sprigs. Sauté for about 3 minutes or until “toasty” brown. Flip the fish only once as it will become soggy if rolled around too much. Drain the fish on a paper towels and keep warm (the longer the fish rests the less crispy the final dish).

OLIVE VINAIGRETTE

Mix all ingredients together and keep cold in a sealed container.

TO ASSEMBLE:

When ready to “plate up” warm the olive mixture and add the grapes.
Spoon on the middle of the plate and place the crispy fish on top. Spoon some vinaigrette around the dish and serve.

Executive Chef Tarver King: A native of Virginia, Chef King began cooking at the age of 15 inspired by his grandmother, Tatiana McKenna, the recipes editor for Vogue in the 1960's. His quest to develop his own style of cooking took him to some of America's greatest kitchens. He performed stages at the French Laundry, Le Bec Fin, and Roy's in Philadelphia before landing at The Inn at Little Washington in 2002. It was there that he entered the world of renowned chef Patrick O'Connell. He served as Chef de Partie at the Five-Star, Five Diamond restaurant gaining a fondness for "comfort" foods utilizing the best ingredients from the farmers in the surrounding Virginia countryside. He moved on to the Hurricane at Perkins Cove in Ogunquit, Maine before returning to the sunny south and Woodlands Resort & Inn in 2004.

Tarver will be sharing free recipes on a regular basis so check back periodically for more palate pleasing dishes.

· Lobster Cappuccino Recipe
· Asparagus, Shaved Speck, Crusted Egg Yolk and Champagne "Bubbles" Recipe
· Roast 'N Toast Recipe
· Roasted Chicken with Sweet Corn Succotash