The Seasonal Chef Recipes by Savannah’s Top Chefs using Local & Seasonal Ingredients
I
have always had an unspoken love for foods fresh off the vine. As a child my family kept chickens, grew fresh asparagus and garlic plants, maintained grape vines, and I could often be found in a patch of delicious wild blackberries or in the kitchen with my dad or grandparents. After attending culinary school at Ogeechee Technical College in Statesboro, I worked at a variety of restaurants just trying to earn and learn as much as possible so that I could excel in the kitchen and eventually open my own restaurant. Working under Chef Jeffrey Hansell in Birmingham, AL, (who was recently named a finalist for Food & Wine magazine’s Best New Chef 2014) I was inspired by the emphasis he made in his cooking on fresh, local and seasonal cuisine. And now here I am! I am still young and open to learning more every day. I owe so much to my staff here at Blake’s who keep me grounded and are helping to give me the opportunity to flourish and grow into this new position as owner and chef.
Pan Roasted Duck with Spring Vegetables Brought to you by Chef Chris Blake, Executive Chef and Owner of Blake’s Fresh & Local Dining
I chose to feature some unconventional seasonal ingredients in this month’s recipe including rainbow chard, turnip root and kumquat. In my recipes I like to highlight ingredients that aren’t necessarily well known and show people that these ingredients can be just as beautiful and tasty as other things they are more familiar with. Cooking duck at home may also push you out of your comfort zone but I encourage you to give it a try. If you can’t find any kumquats at the local farmers’ markets or stores and really want to try them out, feel free to stop on by Blake’s and I will give you some personally. Enjoy!