frying pan over medium heat, add two tablespoons of olive oil, add the chopped onions, celery, and garlic, and sauté until the onions are translucent. Season with sea salt and cracked black pepper. Once tender, remove from the heat and place them in a large bowl.
4.Add half of the black beans and farro to the onions, celery, and garlic mixture. Then add the two beaten eggs, coarse bread crumbs, sea salt to taste, and fresh thyme, and mix until well incorporated, adjusting seasoning as needed. Add the remaining black beans and mix in gently to incorporate.
5.Form the black bean and farro mixture into four large patties, cover with plastic wrap, and refrigerate for at least 30 to 45 minutes.
6.Heat a large, nonstick frying pan over medium heat. Add two tablespoons olive oil (more, if needed). Add the patties, and fry on one side until browned and crispy, about 4 minutes. Flip and repeat on the other side. Remove from the pan and set aside.
7.In the same large nonstick frying pan, add one tablespoon of olive oil, add the spaghetti, vegetables, and sauté until hot, season with sea salt and cracked black pepper.
Serves 4.
Parchment-baked Orange Ginger Wild Salmon
with Shaved Fennel, Cherry Tomatoes, and Shitake Mushrooms
4 wild salmon filets, 4 to 5 ounces each
1 cup shaved fennel
1 fresh orange
1 tablespoon fresh ginger
12 cherry tomatoes, cut in half
12 medium shitake mushrooms
12 chives (garnish)
8 ounces dry white wine
4 pieces square parchment
Olive oil as needed
Sea salt as needed
Cracked black pepper as needed
1.Ask your seafood provider for a one-pound-plus piece of salmon with skin on and scraped, to make sure the scales are removed, and double-checked for bones. Cut into four equal portions.
2.Microplane the orange, cut into segments, and set aside. Keep zest and slices separate.
3.Peel and microplane the ginger. Mix with the orange zest and olive oil to make a paste and set aside.
4.Shave the fennel very thin with your knife, slicer, or mandolin and set aside.
5.Cut cherry tomatoes in half and set aside.
6.Wash and remove the stems of the shitake mushrooms and set aside.
7.Season both sides of the salmon with sea salt and cracked black pepper, then smear a light coating of the orange ginger paste on the flesh side of the salmon.
Parchment Pouch Assembly
1.Place a piece of square parchment paper on your prep table, and rub the center with a little olive oil.
2.Place about 1/4 cup of the fennel in the center of the parchment and place the salmon on top of the fennel.
3.Arrange the vegetables (cherry tomatoes, shitake mushrooms) around the fish.
4.Place three orange segments on top of the salmon, and drizzle with a little olive oil.
5.Grab the corners of parchment, hold them up slightly to form a pouch, and add two ounces of dry white wine to each pouch.
6.Pull all four corners up, twist the bag closed, and bake in a preheated 325-degree oven for 15 to 20 minutes.
7.Carefully open each bag, and garnish with chive spears.
Serves 4.
Chef David Hackett
Chef David Hackett has been in the hospitality industry for over 35 years. Hackett’s experience as executive chef includes many prestigious properties and resorts, including the Westin Diplomat Hotel, Westin Charlotte, Mansion at Forsyth Park, Doral Golf Resort & Spa and the JW Marriott Dubai. He has competed in numerous ACF, Société Culinaire, Geneva Association Culinary Art Salons, and NICA ice-carving competitions throughout his career. Chef Hackett is a professional member of the international food and wine society Chaîne des Rôtisseurs and a lifetime ambassador of the WACS Emirates Culinary Guild.
Chef Giuseppe Galazzi
Born in Ferrara, Italy, Chef Giuseppe “Beppe” Galazzi developed his culinary passion from his grandfather, a chef, and began his pursuit of the culinary arts at the age of 14. Heavily influenced by his teachers at the Culinary Institute in Ferrara, Galazzi’s curiosity about food grew into the skill with which he now executes every dish. Chef Galazzi attributes his unique style to his love for traveling, absorbing recipes from various cultures and transforming them into his own creations using local and organic ingredients.
Roasted Red Peppers Coconut PurÉe
2 whole red peppers
1/2 cup coconut milk
Sliced cherry tomatoes
1.Using metal tongs, roast the red peppers over an open flame to char the outsides. Place them in a bowl, cover with plastic wrap, and allow to sit for 15 to 20 minutes. Once they are cool enough to handle, peel the skins off of the peppers, remove the seeds, and set aside.
2.In a small saucepan, heat the coconut milk up just short of boiling.
3.Place the peppers in a blender, add half of the coconut milk, cover, and blend. Check consistency and add the remaining coconut milk, if desired.
4.Use as a sauce for the black bean and farro cakes. Garnish with sliced cherry tomatoes.
Serves 4.
New and Notable in the City Beautiful
Fiola
Fiola Miami is Fabio and Maria Trabocchi’s first restaurant venture outside of Washington, D.C., and it’s the Michelin-starred Fiola’s second location. The restaurant serves contemporary takes on classic Italian cuisine. Fiola’s 8,000-bottle wine cellar is accompanied by a curated mixology and bar program. The restaurant’s interior evokes an old-world meets new-world style and is located in the historic 1515 Sunset Building.
House of Per’La
Paul
