Driven doesn’t even begin to describe Chef Eric Klein. Since arriving in the US a decade ago, this native of Alsace, France, has been in perpetual overdrive, racking up industry honors through old-fashioned hard work and talent. Before joining the team at Wynn Las Vegas, Klein led the kitchen of Maple Drive in Beverly Hills, and spent seven years as sous chef of Spago Beverly Hills, working alongside Wolfgang Puck and Lee Hefter. His goal for SW is to make every guest feel like a member of the restaurant family and to move beyond classic steakhouse fare by adding an intriguing Alsatian element to the menu. Klein’s philosophy in the kitchen is simplicity, which the chef believes is “a form of beauty.”
Foie Gras Terrine “Speck”
Yield: 24 Servings
Remove foie gras from bag and scrape away the membrane. Allow to temper and remove all the veins. Make a brine by combing the water and sea salt. Separate lobe and cover with brine. Allow to cure for 24 hours.
Remove from curing, pat dry and reform foie gras. Cover foie gras with
honey, mustard, ground coriander, and ground black pepper. Cold smoke
for 1 hour. Wrap in plastic wrap and refrigerate until ready to serve.
AB: Are there any secret ingredients
that you especially like?
AB: What is your most indispensable
AB: What is your favorite question
to ask during an interview for a potential new line cook?
AB: What are your favorite cookbooks?
AB: What cities do you like for
AB: What trends do you see emerging
in culinary arts?
AB: Where do you see yourself in
5 years? In 10 years?
|Sign up for our newsletters!|||||Print this page|||||Email this page to a friend|