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David Myers on StarChefs

CHEF DAVID MYERS
SONA
401 North La Cienega Blvd
Los Angeles, CA 90048
310-659-7708

Biography »

Interview:
Antoinette Bruno: Why did you start cooking?
David Myers: I started out studying international business, but then I started cooking instead of studying for exams. I soon began cooking at Spaggio’s in Ohio.

AB: Which chef has influenced your cooking the most? Who do you respect amongst your peers?
DM: My mentor is Charlie Trotter. I have a lot of respect for Nori Sugie, who worked with me at Trotter’s.

AB: What is your most indispensable cooking tool?
DM: A Japanese knife.

AB: What cities do you like for culinary travel? Why?
DM: I like Malibu for its natural resources. Kyoto is very creative and modernized.

AB: What is your favorite meal to make when you are not at the restaurant?
DM: I like to cook with whatever is nice and fresh in the market.

AB: What is your favorite question to ask during an interview for a potential new line cook?
DM: What book are you reading?

AB: What advice/tip do you have for culinary students just getting started?
DM: Be relentless!


 

DAVID MYERS
Sona | Los Angeles, CA

Ever in pursuit of perfection, creativity and harmony, David Myers takes a zen-like approach to cooking. Myers' inventive fare is grounded in the classical training that he received working under celebrity chefs Charles Trotter and Daniel Boulud. With a vision and commitment to culturally diverse cuisine, Myers takes Sona to a superior level.


Hamachi with Edamame Puree, Spicy Grapefruit and Watermelon Radish Salad

Chef David Myers of Sona – Los Angeles, CA
Adapted by StarChefs

Yield: 12 Servings

Ingredients:

    Hamachi
  • 2 fresh filets of Hamachi, sliced thin and seasoned with olive oil and sea salt
    Edamame puree
  • 1-pound package frozen edamame, skin removed
  • 2 Tablespoons wasabi
  • 3 cups water
  • Salt to taste
    Spicy grapefruit
  • Juice of 5 grapefruits
  • 15 Kaffir lime leaves
  • 1 bunch lemongrass, finely chopped
  • 1 cup sugar
  • 2 Tablespoons cayenne pepper powder
  • 3 Serrano chilies, seeded and thinly sliced
  • 5 grapefruits, peeled and cut into segments
    Candied fresh turmeric
  • 1 package/bunch fresh turmeric, julienned
  • 2 quarts simple syrup
    Watermelon radish and shiso salad
  • 10 leaves of shiso, julienned
  • 2 watermelon radishes, peeled, and sliced thin and julienned
  • 1 cup half and half
  • Salt to taste
Method:

For edamame puree:
Boil edamame in pot until very tender and strain. In a blender, puree edamame with water, wasabi and salt, until very smooth. Strain through chinois. Reserve.

For spicy grapefruit:
In a large pot, combine grapefruit juice with 5 Kaffir lime leaves and lemongrass. Bring to a boil and then reduce to a simmer. Simmer for 15 minutes. Strain juice and remove lime leaves and lemongrass. In a separate pan, add strained juice along with sugar and cayenne powder. Reduce over a low flame until the mixture begins to thicken, about 3 to 5 minutes. Remove from heat and chill. Finely chop the remainder of the Kaffir limes. Add chopped Kaffir limes, Serrano chilies, and grapefruit segments to the chilled reduction. Stir gently, then place grapefruit segments on a separate dish. Reserve both the mixture and the segments.

For candied fresh turmeric:
Blanch turmeric 3 times in boiling water. In a pot, combine simple syrup with turmeric and cook slowly until turmeric is candied, or until one-third of the liquid has reduced.

For watermelon radish and shiso salad:
Toss julienne of shiso and watermelon radish in half and half. Season with salt.

To Serve:
On a large plate, spread edamame puree over the base of the plate. Place two grapefruit segments in the center. Add 5 hamachi slices and 3 more grapefruit segments, alternating hamachi slices and grapefruit slices. Place small amount of candied turmeric over each piece of hamachi. Pour 2 Tablespoons of spicy grapefruit juice over plate. Garnish with spoonful of watermelon and shiso salad.


 Published: Feb 2004

  

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