SALTS | Boston
There’s a talented musician lurking inside many a chef,
as is the case with Gabriel Bremer. An accomplished classical percussionist,
Gabriel looked to the restaurant industry to support his musical
career. At the age of eighteen he began his cooking career in earnest,
working under Sam Hayward at Fore Street restaurant in Portland,
Maine. He moved to Boston in 2000 to become sous chef under Boston’s
beloved Jody Adams at Rialto. Bremer opened Salts
in 2004 in Cambridge, and it quickly has become a destination for
both local diners and sophisticated out-of-towners who seek out
the finest restaurants all over the world. Greatly influenced by
chefs like Michel Bras and Ferrán Adrià, Gabriel’s
cuisine at Salts pushes the borders of contemporary dining,
but it is always grounded in familiar and comforting flavors. His
kitchen has been described as a surgery room. There’s no talking.
It’s very focused.
Sunchoke Soup with Dried Black Olives and
Olive Oil Milk Foam
Chef Gabriel Bremer of Salts – Cambridge, MA
Adapted by StarChefs.com
Yield: 4-6 Servings
Dried Black Olives:
- 1 pound oil cured black olives
- 1½ pounds sunchokes, chopped
- 2 small leeks or spring onions, white part only, chopped
- 2 Tablespoons olive oil
- 8 cups chicken stock
- 4 Tablespoons butter, melted
- Sea salt and white pepper
Olive Oil Milk Foam:
- 1 cup whole milk
- ¼ cup extra virgin olive oil
For the Dried Olives:
Pit the olives and slice in half lengthwise. Lay the olives on a
wire baking rack making sure that they are in an even layer. Place
the olives in the oven set to 150°F and leave overnight to dry.
Place the dried olives in a food processor and pulse in 3-second
intervals until the desired texture. Store in an airtight container.
For the Sunchoke Soup:
In a medium-size stock pot combine the sunchokes and leeks, and
sweat in olive oil on low heat for 2 to 3 minutes. Add the chicken
stock and cook for an additional 30 minutes or until the sunchokes
are soft. Transfer the soup to a blender and puree on high for 2
minutes. As the soup purées, slowly incorporate the butter.
Pass the blended soup through a chinois and season to taste with
fine sea salt and freshly ground white pepper.
For the Milk Foam:
Combine milk and olive oil in a chilled bain maire and froth liquid
using an espresso machine until the desired foam is achieved. A
hand-held blender can be used to re-foam the milk.
Reheat soup if necessary. Serve the soup in small bowls or espresso
cups. Top with the warm olive oil milk foam and finish with the
dried olive powder.
Castello di Ama Rosato 2005