3570 Las Vegas Blvd. S.
Las Vegas, NV 89109
Antoinette Bruno: Your father,
Bradley Ogden, is credited with being a pioneer and an inspiration
to many in the culinary field. Would you say that he was responsible
for your interest in cooking at an early age?
Bryan Ogden: He would have to
be. For as long as I can remember, I was going to farmers’ markets.
I was learning how to cook at 7 or 8 years old, then training in wine,
front-of-the-house and so on from there.
AB: Do you feel that attending
The Culinary Institute of America helped developed your skills as
a chef? Would you recommend culinary school to aspiring chefs today?
BO: Yes, it taught me discipline
and fundamentals, and the need to focus on products and seasoning.
I’d recommend culinary school.
AB: Can you talk about your
experiences working with Charlie Trotter?
BO: From Charlie I learned
about the whole dining experience – you must learn everything
from the way you close the door to the way you represent the restaurant
and respond to questions.
AB: At Bradley Ogden’s
your philosophy is a daily changing seasonal menu that reflects
a multi-generational interpretation of modern American cooking.
How has this philosophy been received in an environment such as
BO: I think very well. When
we started we were doing complicated dishes. It wasn’t working
as people wanted to get in and out. People don’t want ten
minutes between courses. But we have been able to slow our diners
down a bit.
AB: Are there any secret ingredients
that you especially like?
BO: An underutilized ingredient
is ice wine vinegar, also a late-harvest sauvignon vinegar. You
need it for balance in your food. It’s very important to get
barrel fermented vinegar.
AB: What is your most indispensable kitchen tool?
BO: The microplane – I love using zest in my food. It’s
great for truffles, horseradish, wasabi and apple.
AB: Is there a culinary technique that you have either created
or use in an unusual way?
BO: The way we handle herbs in the kitchen – 1) we use sharp
knives; 2) we dry the herbs; 3) we cut it once, not chop, chop,
chop. We always cut with the grain.
AB: What is your favorite question to ask during an interview for
a potential new line cook?
BO: Why do you want to come
to Bradley Ogden? If they don’t know about us or
our food, the interview’s over. There are 25 cooks in our
kitchen and only 2 are actually here for a paycheck. They live for
and love food.
AB: What tips would you offer young chefs just getting started?
BO: Eat out and always order something you have never had. It’s
the same for wine.
AB: What are your favorite cookbooks?
BO: Cookbooks from Spain.
I have been reading a lot of them. But my favorite is Michael
AB: What cities do you like for culinary travel?
BO: Every year we take a trip
to Spain and France for 8 days to just eat. Mugaritz, Arzak, El
Bulli, Berasetegui, Troisgros, and Marc Veyrat are some of my favorites.
AB: What are your favorite restaurants in your city?
BO: Olives and Lotus of Siam
AB: What trends do you see emerging in the restaurant industry
BO: Everyone is jumping on the El Bulli bandwagon.
AB: Where do you see yourself
in 5 years to 10 years?
BO: Hopefully somewhere where
I can do 60 covers or a laboratory restaurant within a restaurant.
BRADLEY OGDEN | Las Vegas
Walking in the footsteps of his father - celebrated
chef, author and restaurateur Bradley Ogden - Bryan Ogden certainly
has big shoes to fill. Originally from Overland Park, KS, Bryan attended
the Culinary Institute of America in Hyde Park, NY. While he joins his
father for the first time in the kitchen at Bradley Ogden at
Caesars Palace Las Vegas, Ogden has also worked with celebrated chefs,
such as Charlie Trotter, Michael Mina, Alice Waters and Michel Richard.
At Bradley Ogden he helps generate daily changing seasonal menus
that uphold his father's concept of modern American cooking. Bryan’s
passion for wine is as deep as his passion for the kitchen. At Bradley
Ogden he doubles as the Wine Director, overseeing the restaurant’s
Fluke Sashimi, Citrus "Sponge," Puffed
Rice, and Soy Vinaigrette
Chef Bryan Ogden of Bradley Ogden at Caesars Palace – Las
Adapted by StarChefs.com
- 1 Tablespoon red onion, minced
- 1 teaspoon ginger, minced
- 1 teaspoon jalepeño, minced
- 1/3 cup grapeseed oil
- 1 Tablespoon Champagne vinegar
- 1 teaspoon mustard
- ¼ cup soy sauce
- Orange and lemon juice to taste
- Salt and pepper to taste
- 1 Japanese cucumber
- 1 Tablespoon extra-virgin olive oil
- 1 Tablespoon lemon juice
- 1 sprig of mint
- Salt and pepper to taste
- 4 sheets gelatin
- 1 cup orange juice
- ½ cup lemon juice
- ½ cup lime juice
- ½ cup simple syrup
- Salt to taste
Puffed Rice Pilaf:
- ¼ onion, diced
- ½ Tablespoon butter
- ¾ cup long-grain white rice
- 1/3 cup chicken stock
- 1 small bay leaf
- Salt and pepper to taste
- 2 cups vegetable oil
- 1 ounce fluke
- Soy Vinaigrette
- 1 pinch algae salt
- Lime zest
- Fresh grated wasabi
- 1 small bunch micro-cilantro, roughly chopped
For the Soy Vinaigrette:
Sweat the onion, ginger, and jalepeno in ½ of the grape seed oil.
Add the vinegar, mustard, and soy sauce to the vegetables and remove from
heat. Transfer to a blender and puree, emulsifying with remaining grape
seed oil. Transfer to a bowl and whisk in orange and lemon juice to taste.
Season with salt and pepper and reserve.
For Marinated Cucumber:
Slice the cucumber on a mandoline and season with extra-virgin olive oil,
lemon juice, mint, salt, and pepper. Reserve for serving.
For Citrus Sponge:
In a medium sauce pot, melt the gelatin sheets in the simple syrup. Pour
simple syrup mixture into a food processor and process on high. With the
processor still on, drizzle in the orange, lemon, and lime juice and season
with salt. Let the mixture process for about 20 minutes, until it looks
like meringue. Reserve for assembly and serving.
For Puffed Rice Pilaf:
Preheat oven to 350° F. Sweat the onion in the butter in a sauce pot
and stir in the rice. Add the chicken stock and bay leaf to the pot and
bring the liquid to a boil. Cover the pot and transfer it to the oven,
cooking for 18 to 20 minutes or until all the liquid is absorbed and the
rice is tender. Remove from oven and fluff with a fork to separate the
rice and release steam. Transfer the rice pilaf to an electric dehydrator
and dehydrate the rice overnight.
Remove pilaf from the dehydrator. Pour oil into a deep fryer and heat
to 350° F. Place rice in the fryer and deep fry. Remove and season
with salt and pepper.
To Assemble and Serve:
Slice the fluke as thin as possible. Rub lightly with soy vinaigrette,
season with algae salt, lime zest, and fresh wasabi. Add a teaspoon of
the sponge and roll the fish over the sponge to enclose the sponge. Dress
the micro cilantro with the soy vinaigrette. Arrange fluke on a plate
and garnish with the marinated cucumbers, puffed rice, and cilantro.