6. RISING STARCHEFS: Richard Reddington and
introduces Richard Reddington from Auberge du Soleil and Dante
Boccuzzi from Aureole. These young chefs are utilizing their years
of experience to invigorate the menus of their established
Auberge du Soleil lies in
the tangle of Napa Valley, not far from the snarl of neighbor
Silicon. It is at this Inn of the Sun that another rising star,
Chef Richard Reddington, entwines ingredients and dishes with
flavors from the vine, on a noble quest for mouth-watering balance
and the culinary divine.
Sautéed Diver Scallops with Cauliflower, Capers and
Richard Reddington of
Auberge du Soleil — Rutherford, CA
Adapted by StarChefs
- 4 each 2-3
ounces of fresh scallops (dayboat, if possible)
- 2 cups
- 1/4 cup
- 1 1/2
Tablespoons unsalted butter
Tablespoons slivered almonds, toasted
Tablespoons golden raisins
Tablespoon chopped parsley
- 1/2 cup
balsamic vinegar, reduced
Tablespoon Extra Virgin Olive Oil
balsamic vinegar to a boil, reduce by half, reserve.
2 quarts of water to a boil and season with salt to taste. Add
cauliflower fleurettes. (break apart one head of cauliflower into
equal pieces, reserve 1 cup of the better looking flowers for
garnish). Cook until tender (about 60 seconds) and shock in an ice
bath. Cover one cup with the cream and cook for 8 minutes. Purée
and put through a fine mesh sieve. Keep warm.
3. Warm 2 small
(7") sauté pans. Add olive oil to one pan when it just starts to
smoke. Season the scallops with salt and pepper and add to pan.
Cook for about 1 minute on each side depending on thickness of
scallop. Get a little color on one side before turning. In the
other pan, add butter and cook until it begins to brown. Add
cauliflower and cook for 1 minute. Season with salt and pepper,
then add capers, almonds, raisins and parsley.
4. Warm plates.
Put a small circle cauliflower purée in the middle. Add the caper
raisin ragout to the middle. Top with scallops (should be medium
rare). Drizzle balsamic reduction around plate and extra virgin
olive oil to garnish
Big cities have been good to Dante Boccuzzi. He
began in Manhattan, trained in Milan, made a name for himself in
San Francisco, and returned to his Manhattan roots. He specializes
in simplifying the hustle and bustle tastes of urban jungles. His
dishes focus on and enhance the flavors of only two or three
Bacon Wrapped Salmon
Bean Salad, Red Onion
Dante Boccuzzi of Aureole — New York, NY
- 4 (four to six-ounce) pieces salmon, tranche cut
- 8 slices of
- 8 ounces
yellow wax beans
- 8 ounces
green beans such as Blue Lake Romano or haricot vert
tablespoons plus 2/3 cup olive oil
- salt and
freshly ground pepper
- 8 ounces
red onion, diced
tablespoons red verjus
tablespoons balsamic vinegar
- 2 ounces
1. Pound the
bacon between 2 sheets of plastic. Wrap the bacon around the
salmon tightly. Refrigerate until ready to cook.
2. In a
medium pot of boiling salted water, blanche the beans until
tender, about 2 to 3 minutes. Refresh in ice water to stop the
cooking; drain and reserve.
3. Heat a medium sauté pan over
low heat and add 2 tablespoons olive oil. Stir in the red onions
and sweat until tender, about 7 to 10 minutes. Add the verjus and
reduce until dry. Remove from the heat.
4. In a small bowl,
whisk together the 2/3 cup olive oil and balsamic vinegar. Stir in
the onions and season to taste with salt and pepper.
5. Heat a
large sauté pan over medium-high heat and add the remaining
tablespoon of oil. Carefully add the salmon. Sear the salmon
golden brown until medium rare, about 4 minutes per side. Toss the
beans in half the vinaigrette. Place the salmon on top of the
beans and place the sprouts on top. Spoon the remaining
vinaigrette atop and around.