Kevin Gaudreau is a self-trained, multi-award winning chef. He is originally from Jamestown, Rhode Island. He has worked on both the east and west coast of the USA. Most recently he way Executive Chef/Partner of Trattoria Simpatico located in Jamestown, R.I. It was here that he began to receive national recognition as one of the areas top chefs. His recipes and dishes have graced the pages of Bon Appetite, Boston Magazine, Rhode Island Monthly, New England Travel& Life, The Boston Globe and numerous other publications. Last year Chef Gaudreau was a Live Auction item for the Hasbro Children’s Hospital Annual Benefit, it was here that he sold for $30,000.00 to cook dinner in someone’s home. Chef Gaudreau was the creative inspiration for Coastal Cuisine, an educational culinary program that aired locally. Chef Gaudreau has cooked for the prestigious James Beard Foundation, three times. He is responsible for bringing together Rhode Island’s premier chef’s to help raise funds for a local scholarship fund on behalf of the foundation. He recently participated in the 22nd Annual Spinazolla Foundation Benefit in Boston, Mass. Chef Gaudreau is a mentor chef for the Culinary Institute of America. Chef Gaudreau was invited to represent Rhode Island in a culinary exchange program with counterparts from Kinsale, Ireland. In 2006 Chef Gaudreau’s restaurant was voted “best al fresco dining” by Rhode Island Monthly. He was the grand prize recipient of the Vanderbilt Hall Culinary Challenge, an event where local and national chef’s competed in a head to head culinary challenge. Chef Gaudreau’s various charity events have raised over $100,000.00 dollars for local causes. In September 2006 Ruth’s Chris Steak House honored Chef Gaudreau when he was chosen as Executive Chef to open their 100th location. The opening of this store was a landmark for the world’s largest fine dining brand. In January 2007 Chef Gaudreau was named one of Providence’s ”rising star” by Providence Monthly. It is at his current position that Chef Gaudreau is committed to continue his standards of excellence and to give back to the great state of Rhode Island as much as it has given him.
Ingredients:
42 oz. Fresh stripe bass filets
36 oz. Roasted Corn, Sweet Potato and Lobster Hash
12 oz. Citrus Beurre Blanc
12 Tbsp. BBQ SAUCE
For the BBQ SAUCE:
1 cup Ketchup
1 cup Honey
½ cup soy sauce
½ cup rice wine vinegar
2 tbsp. Star anise
1 tbsp. Coriander seed
1 tbsp. Fennel seed
Methodology:
Place all ingredients in a medium sauce pan and mix well. Over medium heat simmer fir 25 minutes. Strain through a chinois and allow to cool. Reserve.
For the Hash:
4 ears on fresh corn, roasted, kernels shaved from husk
1 cup red bell peppers, medium dice
1 cup green bell pepper, medium dice
1 jalapeño pepper, brunoise
12 oz. Lobster meat, shelled and lightly blanched
3 cups sweet potato, peeled, ½ inch cubed blanched
2 tbsp. fresh parsley
salt and pepper to taste
2 tbsp lightly salted butter
Methodology:
Using a fryer, deep fry sweet potatoes until lightly golden. Drain on paper and reserve.
In a large sauté pan add the butter and melt over medium heat. Add the Bell peppers, jalapeños, and roasted corn, lightly sauté. Ass the fried sweet potatoes and season with salt and pepper. Add the lobster meat and parsley, continue to cook until uniformly warmed. Keep warm and reserve.
For the Citrus Beurre Blanc:
6 oz. Orange Juice, fresh squeezed
2 oz. pineapple juice
2 oz. white wine
1 tbsp shallots, minced
4 oz. heavy cream
6 tbsp. lightly salted butter, cubed, softened
1 tsp. pink peppercorns
1 pc. Star anise
2 seeds, cardoman seed
Methodology;
In a medium sauce pan add shallot, white wine, pineapple juice, orange juice, peppercorns and the other seeds, reduce till half. Add heavy cream and allow to reduce till half, stirring so as not to burn or scorch the sauce. Turn the heat off and whisk in the butter, a few pieces at a time until all is incorporated. Strain through a chinois and reserve in a warm area.
For the Bass:
Six each 7 oz filets
2 tbsp. olive oil
Salt and Pepper
Methodology:
In a large non stick pan bring olive oil to temperature. Place seasoned bass filets in the pan and sauté until lightly seared on both sides. Remove fish from sauté pan and place on a lightly greased baking sheet. Brush BBQ sauce lightly on all filets and place in a 400 degree oven until fish is done. About three minutes
To plate:
Ladle 2oz of the Beurre Blanc sauce on bottom of plate to mirror. Centerload 2/3 cup of the hash on the plate. Arrange fish on top of the hash. Continue to plate the other filets. Enjoy.
