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E ddie M erlot’s   “We hand select Greater Omaha, grain-fed beef and grill on an open flame using just sea salt and pepper to enhance, not mask, the great beef flavor,” says Eddie Merlot’s Executive Chef Raymond Dial. His 16-ounce filet is grilled to perfection and finished with whipped, unsalted butter, truffle shavings, truffle oil, and chives. It’s definitely decadent.

Mc Cormi c k & Sc hmic k’s McCormick & Schmick’s Executive Chef Ricky Kirsop builds a beautiful, deconstructed paella, a dish he first learned in culinary school. He uses Portuguese chorizo, smoked red pepper powder, saffron risotto, peas, tuna, mussels, clams, scallops, lobster, shrimp, and radish in a smoked saffron tomato sauce. “I always keep in mind execution,” says Kirsop. “I like a balance of something that’s easy to execute, but still maintains the integrity of how I created the dish to be.”

WHIRL Magazine: November 2014  

In this issue: Troy & Theodora Polamalu, Chef's Best Dish, nonprofit guide, winter skincare.

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