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Mohammad Islam
Chateau Marmont
8221 W. Sunset Blvd.
Los Angeles, CA 90046
(323) 656-1010

Biography & Interview »

 



Mohammad Islam
CHATEAU MARMONT | Los Angeles

A late-in-life career changer, Mohammad Islam left computer engineering for the kitchen, turning a side interest in cooking into his life’s fulfillment. Islam’s culinary career rests on a strong foundation of discipline from working closely with Chef Sarah Stegner at The Dining Room at the Ritz-Carlton in Chicago. While working with Jean-Georges Vongerichten, both at Mercer Kitchen and Jean Georges in New York City, Islam says the renowned chef “helped to bloom my creativity and imagination.” His approach to cooking is about not taking any shortcuts, and he has developed a personal cooking style anchored by his thorough knowledge of Indian spices. Despite its “see and be seen” reputation among Hollywood celebrities, the restaurant maintains serious consideration from the city’s more food-focused patrons. Ambitious dishes like Manchego Ravioli with Asparagus, Chanterelle Mushroom Crudo defy the limitations of his closet-sized kitchen with only six electric burners.

 

Seared Cervena Venison Loin with California Cherry Compote
Chef Mohammad Islam of Chateau Marmont - Los Angeles, CA
Adapted by StarChefs.com

Yield: 6 Servings

Ingredients:

    Cherry Compote:
  • 1 medium red onion, thinly sliced
  • 3 fresh bay leaves
  • 3 cinnamon sticks
  • 10 whole peppercorns
  • 1 cup Muscat du Baume de Venise
  • 3 pounds California cherries, washed and pitted

    Venison:
  • 6 (2-ounce) Cervena venison loin medallions
  • 2 Tablespoons butter

Method:

For Cherry Compote:
Caramelize the red onions in a sauté pan by cooking on low heat for approximately 10 minutes. Add the next 3 ingredients and stir until aromatic. Add the Muscat and deglaze the pan. Add the cherries and cook down for approximately 45 minutes on low heat.

For Venison:
Season venison medallions with salt and pepper. Heat butter in a sauté pan. Sear the venison, about 2 minutes per side for medium-rare.

To Assemble and Serve:
Spoon the cherry compote on top of the medallions and serve.

Wine Pairing:
Pinot Noir, George 'Vintage II,' Russian River Valley, California, 2004

 

VENISON PROVIDED BY  

 

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  •    Published: May 2006

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