Tony Liu
AUGUST | New York
Tony Liu took a job working as a dishwasher as a teenager
in Honolulu with the intention of spending his days surfing at the
beach. But his side job turned serious, and he pursued a culinary
arts and patisserie degree from Kapiolani Community College, which
led to positions in Hawaii’s top kitchens, including Roy Yamaguchi’s
Roy’s, The Lodge at Koele, and 3660 On the Rise.
Still thirsty for knowledge, Liu moved to New York to attend the
Culinary Institute of America. He interned at Lespinasse
before joining the opening team at Daniel. He went on to
work at Tabla, and in 2001, Liu left New York for Spain’s
three-Michelin-starred Restaurante Martin Berasategui.
There, he immersed himself in Spanish cooking – from experimental
techniques to traditional Iberian dishes. Upon returning to the
States, Liu took up the position of Sous Chef at Babbo
under Mario Batali. Now in his first Executive Chef role at August,
Liu’s global, traditional influences (not to mention an interest
in vintage cookbooks dating as far back as the 17th century) are
expressed in his classic regional European fare.
King Rarebit over Soldiers
Featuring Hook's 10-Year Aged Wisconsin Cheddar
Chef Tony Liu of August – New York, NY
Adapted by StarChefs.com
Yield: 6 Servings
Ingredients:
Rarebit:
- 35 grams butter
- 45 grams flour
- 575 grams Guinness Stout
- 200 grams water
- 3 grams cayenne pepper
- 8 grams Coleman's mustard powder
- 20 grams L&P Worchestire sauce
- 600 grams Hook's 10-year aged Wisconsin cheddar, grated
- 10 grams sugar
- Salt to taste
Pickled Shallots:
- 75 grams red wine vinegar
- 25 grams sugar
- 150 grams shallots, sliced into rings
Soldiers:
- Brioche, cut into finger-sized batons
- Extra-virgin olive oil, as needed
To Serve:
- Quail eggs
- Chives, finely sliced
- Cornichons, sliced length-wise
- Mâche
- Extra-virgin olive oil
Method:
For the Rarebit:
Melt the butter in a saucepot over medium heat. Add the flour to
form a blonde roux. While whisking, slowly add the Guiness and water
to acheive a smooth sauce. Bring to a boil, reduce to a simmer and
cook for about 10 minutes. Add the cayenne, mustard powder, and
worchestire sauce. Remove the pot from the heat and slowly whisk
in the grated cheddar cheese. You may have to return the pot back
to the stove to melt all of the cheese – but do not boil once
the cheese is in. Season with sugar and salt, and keep warm.
For the Pickled Shallots:
Bring the vinegar and sugar to a boil in a small saucepot. Add the
shallots and let them steep in the liquid. Season with salt.
For the Soldiers:
Remove the crust from the brioce and cut into finger size pieces.
Dab with the oil and toast lightly in a 300°F oven. Reserve
for plating.
To Assemble and Serve:
In a non-stick pan gently cook the eggs and hold. Arrange the soldiers
on a heat proof dish, glaze with the rarebit and brulee. Garnish
with the quail eggs, chives and cornichons. In a small mixing bowl,
toss the mache with the pickled shallots and olive oil and serve
on the side.
Beer Pairing:
Blonde Ale, Corsendonk, Belgium
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