Chefs' Dish 2017

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These culinary whizzes of the Creative Coast step into the spotlight for an amuse-bouche of repartee.

Read on to find out what melts their butter.

PHOTOGRAPHY BY ANGELA HOPPER, JASON B. JAMES, CASEY JONES, KATIE MCGEE AND KEITH MORGAN

39 Rue de Jean Savannah • Chef Michael Finkenaur................................................................................................................................ Page 108 a.lure • Chefs Daniel McAndrew and Bryce Knott........................................................................................................................................ Page 106 Alligator Soul • Executive Chef Stephen McLain......................................................................................................................................... Page 106 Bar Food • Chef John Baker..................................................................................................................................................................................... Page 108 Belford’s Savannah Seafood and Steaks • Executive Chef Larry Balcarcel Jr.............................................................................. Page 109 Hyatt Regency Savannah Moss + Oak Savannah Eatery • Executive Chef James Morin................................................... Page 109 JThomas Catering & Events • Chef Joshua Thomas.................................................................................................................................. Page 110 The Pirates’ House • Chef Shaun Carter............................................................................................................................................................. Page 110 Savannah Technical College Culinary Institute of Savannah • Chef Jean Vendeville.......................................................... Page 107

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Stephen McLain Executive Chef ALLIGATOR SOUL 114 Barnard Street 912-232-7899

IN MY KITCHEN: I insist that all of my cooks taste everything.

We must utilize all five of our senses when we cook and eat.

I also encourage them to read… food history, technical skills, chef biographies, plating and presentation, anything to broaden our perspective and inspiration.

MY DREAM DINNER GUESTS WOULD BE: Family and friends, of course! For me cooking is about so much more than just sustenance, but it doesn’t have to be flashy or gimmicky. It’s not a competition; however it should be done well and shared with loved ones.

HOW I GOT MY START IN THE KITCHEN: I remember

as a child helping my grandmother husk corn and snap beans.

She made preserves, pickles and canned her own vegetables, and was one hell of a cook. I loved spending time with her in the kitchen and eating her food. My mother and brothers are pretty good too, so I guess it runs in the family.

Bryce Knott & Daniel McAndrew A.LURE SAVANNAH 309 West Congress St. 912-233-2111 aluresavannah.com

MY DREAM DINNER GUESTS WOULD BE:

Nelson Mandela, Alfred Hitchcock, Bernie Sanders and Thomas Keller.

– Daniel McAndrew

MY DREAM DINNER GUESTS WOULD BE: My entire family. We all live so far apart, I would love it if my food brought us together. – Bryce Knott THE CHEF I MOST ADMIRE IS: Tom Colicchio. Not only for the knowledge that I gained while working for him, but because he was self-taught, as I am. He worked very hard to get where he is.

He’s an inspiration to work hard. – Daniel McAndrew PERFECT PAIRING: I’m a cold beer and wings kind of guy.

– Bryce Knott

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Jean Vendeville SAVANNAH TECHNICAL COLLEGE Culinary Institute of Savannah 5717 White Bluff Road SavannahTech.edu/CulinaryArts Facebook.com/CefJeanVendeville

SPECIALTY: The croquembouche, a French wedding cake, is my specialty. It is a pyramid made of cream puffs filled with cream and dipped in caramel.

IN MY KITCHEN: I love the artisan bread class with my students. There is so much we can do.

I CAN’T COOK WITHOUT:

Salt. It brings out the flavor.

MY DREAM DINNER GUESTS WOULD BE: Chuck Norris and Paul Bocuse.

THE CHEF I MOST ADMIRE IS: Julia Child.

MY START IN THE KITCHEN:

My career began as a pastry apprentice 53 years ago in the French village where I was born.

MY LAST MEAL WOULD BE: French Cassoulet.

PERFECT PAIRING: Since I appreciate Zinfandel now, Asian fusion pairs well with a very good Zin.

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John Baker BAR FOOD

4523 Habersham St. 912-355-5956 savannahbarfood.com

AT MY PLACE:

We are an upscale neighborhood restaurant where all are welcome.

We entertain lots of locals, who are like our family.

I CAN’T COOK WITHOUT: Vodka soda.

MY DREAM DINNER GUESTS WOULD BE: Julia Child and Jamie Oliver.

THE CHEF I MOST ADMIRE IS: Jacques Pepin.

HOW I GOT MY START IN THE KITCHEN: I worked in a kitchen at boarding school.

MY LAST MEAL WOULD BE: A Whopper with cheese, extra

mayo and no pickle.

PERFECT PAIRING: Emerald water and white sand.

Michael Finkenaur 39 RUE DE JEAN SAVANNAH 605 West Oglethorpe Ave. 912-721-0595 holycityhospitality.com

IN MY KITCHEN: We have a philosophy that happy chefs make happy food, so we strive to keep our staff motivated and respectful. We hope our guests can see this philosophy reflected in their dining experience at our restaurant.

THE CHEF I ADMIRE MOST IS: Julia Child. She made French cooking fun and she brought it to the attention of America’s cooks. She also broke the gender gap in the culinary field. Thirty years ago, it was very rare to see a woman in a commercial kitchen.

PERFECT PAIRING:

Duck Confit and Santenay Les Gravieres 1er Cru, Morey, Burgundy, France.

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Larry Balcarcel, Jr. BELFORD’S SEAFOOD & STEAKS Executive Chef 912-233-2626 315 W. St. Julian St.

SIGNATURE DISH:

Shrimp and Grits. Argentinean red shrimp, smoked Gouda stone ground grits, Andouille Cajun cream. Garnished with micro basil, basil oil and smoked paprika oil.

FAVORITE CHEF: My grandmother, Mary Balcarcel.

She inspired me as a child and gave me a love for food and creating new dishes. Unfortunately, she passed away before I had a chance to cook for her as a professional chef.

CHEFS I MOST ADMIRE:

The chefs who work for me each day at Belford’s. I see them going through the fire daily—working long hours in order to execute the preparation and presentation of dishes at a top-notch level.

Our standards are high, and without this great crew, we could not achieve our goals at the level we expect.

James Morin

HYATT REGENCY SAVANNAH MOSS + OAK SAVANNAH EATERY 2 West Bay St. 912-238-1234 savannah.regency.hyatt.com

SPECIALTY: Chicken and Waffles —Crispy fried chicken, sweet potato, waffle, bourbon apples and horseradish cream I CAN’T COOK WITHOUT: Fresh, local ingredients

partnered with simple recipes that allow the food to speak for itself.

AT MY PLACE: Using the Moss + Oak Oven and traditional cooking styles with cast iron makes for a unique dining experience.

THE CHEF I MOST ADMIRE IS: Anthony Bourdain. I love how he brings together his culture, honesty and his love for food to make fantastic dishes.

HOW I GOT MY START IN THE KITCHEN:

My passion was created at a very young age when I started baking cookies with my mom.

PERFECT PAIRING: Drafty Kilt from Monday Night Brewing, an Atlanta craft brewery, is a full-bodied beer with cherry wood-smoked malt and subtle sweetness that pairs well with our signature ribeye.

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Shaun Carter THE PIRATES’ HOUSE 20 East Broad St. 912-233-5757 thepirateshouse.com

WHAT IT MEANS TO ME TO BE A CHEF:

I have a platform to share my passions and enthusiasms with each guest. Whether it’s being able to grow and shape an upcoming culinarian, or to help guests celebrate occasions, being a chef lets me be a part of many lives and memories.

THE CHEF I ADMIRE MOST IS: Mike Ramey. He emphasized the importance of taking care of those around me, professionally and personally. He led with positivity and unbridled excitement, which challenged everyone to improve while embracing their unique gifts.

I BELIEVE FOOD IS IMPORTANT BECAUSE:

It provides an instant common ground with everyone! We celebrate with food, and we find comfort through food. Food allows us to share our culture and pass traditions to the next generation. At its core, food is love and passion.

Joshua Thomas

JTHOMAS CATERING & EVENTS 6610 Waters Ave. 912-898-3784 jthomascateringsavannah.com

MY DREAM DINNER GUESTS WOULD BE:

Dwayne “The Rock” Johnson, Led Zeppelin (the whole band), Outkast (Andre & Big Boi) and Anthony Bourdain.

THE CHEF I MOST ADMIRE IS: Thomas Keller.

HOW I GOT MY START IN THE KITCHEN:

My parents got divorced when I was 5 years old. At the time, my dad was the GM of a very popular beachside restaurant. I stayed with him on the weekends, so guess where I went? He put me on a milk crate, and I started washing dishes. That’s where it all began!

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