DARREN’S RESTAURANT Owner/Executive Chef Darren Weiss
Helmed by owner and executive chef Darren Weiss—a graduate of The Culinary Institute of America— Darren’s Restaurant offers California cuisine with the influence of the Mediterranean and the Pacific Rim. The eatery features a beach-friendly atmosphere and an outstanding wine collection. Prior to opening his own establishment, Chef Darren worked in some of Maui’s finest restaurants including Hawaii’s top-rated Lahaina Grill, Avalon owned by famed Mark Ellman and Santa Monica’s famed Röckenwagner driven by Hans Röckenwagner. Darren grew up loving to cook at home for his family and friends. His family suggested that he pursue a career in the culinary industry since it was clearly his passion.
Even now he enjoys cooking at home, especially Asian food— although it’s his wife who is the expert in that area of cuisine! He also hones his skill by working with well-known chefs, perusing cookbooks and eating out at various restaurants. Joining Darren at his restaurant is general manager Bart Thompson. For more than 20 years, Bart has crafted his guiding principle of “only exceptional food, only exceptional service, only friendly and knowledgeable people.” When he’s not at work, Darren loves going deep-sea fishing, as well as skiing with his wife, Sawalin, and son, Noah—an impressive ice hockey player.
PAN SEARED PORK CHOP WITH KOBACHA SQUASH 2 tablespoons minced ginger 2 tablespoons minced candied ginger ½ cup granulated sugar ½ cup Karo light corn syrup 1 kabocha squash, peeled, seeded, rough-chopped 2 cans coconut milk blended oil (75% extra-virgin olive oil, 25% canola oil) 4 (12-ounce) bone-in pork chops salt & black pepper To make Double Ginger Glaze, combine both gingers, sugar and corn syrup in a heavy saucepan and bring to nearly a boil. Set aside to cool. Combine squash and coconut milk in a heavy saucepan and bring to nearly a boil. Reduce and simmer until squash becomes tender, stirring frequently with a rubber spatula to prevent burning. Preheat oven to 400º. In hot sauté pan, heat blended oil over high heat until oil smokes. Season chops with salt and pepper and add to pan. Brown both sides until golden brown, approximately 1 minute per side. Finish cooking in oven until mediumwell. Remove and glaze with Double Ginger Glaze. Let rest 5 minutes.
1141 MANHATTAN AVE. MANHATTAN BEACH 310-802-1973 DARRENSMB.COM
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SOUTHBAY | FEBRUARY/MARCH 2018
Place squash puree in center of plate and top with pork chop. Add extra glaze around the plate and serve.