DAN'S PAPERS, April 4, 2008 Page 62 www.danshamptons.com
Silvia Lehrer’s Cooking Column globe, serve as managing staff, purchasing product and inventory, dining room maitre d’s, waiters, waitresses and cooks for their primary goal in restaurant and hotel management. On a subsequent tour of the professional kitchen Chef Moran eloquently stated, “The students learn everything from the ‘Gate to the Plate.’” When chatting with Barry Gump, the wine and beverage manager, he added, “Students can learn everything from the grape to the table,” another process in this formal management program.
While on a brief winter hiatus in Miami Beach, Florida, I had the pleasure of dining in the teaching restaurant at Florida International University’s School of Hospitality and Tourism Management (FIU). The approach at the University’s business school is to teach the business of food service with a specialty in hospitality. Ground breaking for an expanded teaching restaurant program is expected to take place later this year. Southern Wine & Spirits, in partnership with FIU, is a large donor lending their support to the School of Hospitality and Tourism Management program at South Beach Food and Wine Festival’s major fundraiser in Miami Beach each winter for FIU’s teaching restaurant and scholarships. Following a delicious lunch of caprese salad – tomato, basil and mozzarella, an exceptional shrimp over penne with asparagus, and dark flourless chocolate cake for dessert – Chef Michael Moran, the school’s ebullient Culinary Coordinator, introduced the students to the guests in the dining room. The students, from virtually all over the
CAPRESE SALAD Everyone is familiar with the sandwiched tomato, basil mozzarella salad known as caprese. If you have never prepared this simple salad here it is as served at FIU. Serves 6 2 red tomatoes-on-the-vine, thinly sliced 2 yellow tomatoes, thinly sliced 1 pound quality fresh mozzarella (not Buffalo), thinly sliced Several sprigs fresh basil leaves 1/4 cup extra-virgin olive oil 2 tablespoons Sherry wine vinegar Coarse (kosher) salt and freshly ground pepper Black Gaeta olives for garnish 3-4 tablespoons thin basil puree for garnish, optional* 1. Alternate layers of tomato and basil dividing equally on 6 salad plates. Dress each dish with olive oil and a light drizzle of vinegar, salt and pepper. 2. Pull basil leaves from their stems. Stack the leaves and roll up like a cigar. Slice crosswise through the leaves to “ribbon” them. Scatter the ribbons over the tomato mozzarella sandwiches. Place
2 or 3 olives on each plate for serving. 3. If using the basil puree dress the edge of each plate Jackson Pollock style for presentation. *Note: For the basil puree place equal amounts of basil leaves and extra-virgin olive oil, season with salt and pepper in a food processor and puree. PENNE WITH SHRIMP AND ASPARAGUS To prepare the dish have all the ingredients in each category ready to cook. In professional jargon this is referred to as mis en place. The FIU food requisition sheet for the above recipe is intended to serve 35. Here is my interpretation to serve 4-6 For the asparagus 1/2 pound medium asparagus 2 tablespoons extra-virgin olive oil 2 shallots, finely chopped 2 cloves garlic, finely chopped 1 can (1 lb. 12. oz) plum tomatoes Coarse (kosher) salt and freshly ground pepper Dash or two red pepper flakes For the pasta 1 pound penne Coarse (kosher) salt for the cooking water For the shrimp 2-3 tablespoons basil chiffonade plus extra leaves for garnish 2 teaspoons fresh thyme leaves 1/2 teaspoon dried oregano 1 pound large shrimp, 22-25 count, peeled and deveined 2 cloves garlic, thinly sliced (continued on next page)
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