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California - Dean Thomas
Asst. Chef Nicole Thomas
Barona Valley Ranch Resort & Casino
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Barona Valley Ranch
Resort & Casino
1932 Wildcat Canyon Road
Lakeside/San Diego, CA
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A native of the Midwest and the Chicago-land area, Dean began his career in the hospitality industry as a young dishwasher for an Italian Chef who took Dean under his arm. Dean went to Joliet Junior College to study Culinary Arts and soon moved on to Hilton Head Island, South Carolina to gain experience at opening many of the plantation developments. Dean took a sabbatical in pastries working for Chef Kurt Buchi at the Intercontinental Resort and soon became the outlet chef for the Carolina Café at the Westin Hilton Head 5-Diamond Resort. Chef Dean met his wife Nicole and adopted family of Olivier and Frederic. After Hilton Head Island, the Thomas family departed to Tucson, Arizona were Chef Dean took the realm at the Westin La Paloma Resort’s Country Club. After 2 years, Chef Dean took another sabbatical to Caneel Bay Rock Resort on St. John, United States Virgin Islands were Yanik, son number 3 was born. A return to the La Paloma Resort soon followed. Chef Dean’s professional career exploded on the competition scene on a number of avenues including winning the 1993 Pork Recipe Grand Prize and champion of the “Arizona Taste of Elegance-1994” and competing at the National Taste of Elegance held in Chicago that year. Chef Dean is truly a seasoned veteran to competition with numerous American Culinary Federation, (A.C.F.) Gold, Silver and Bronze medallions to his portfolio accomplishments. Chef Dean is a certified culinary evaluator for A.C.F. Practical Examinations. New England Culinary Institute recruited Chef Dean in 1995, accepting the position of Executive Sous Chef-Essex Campus. This hands-on challenge of developing new generations of young talent lasted for 8 ½ years. The experience taught Chef Thomas that one must be a lifetime learner. In 2004, Chef Thomas became the Executive Chef at the aspiring Barona Valley Ranch Resort and Casino in San Diego, California. Chef Dean oversees twelve food venue concepts and a culinary staff of 320. Chef Dean has established a Barona Culinary Institute on property that trains associates on three various levels: Management, Hourly and an A.C.F. Apprenticeship Program of 26 students. In 2007, Dean was honored by the National Pork Board as one of the five Celebrated Chefs in America and has hosted consesecutive National Taste of Elegance Championships at Barona Valley Ranch. For two consecutive years, Chef Dean has led the Barona Culinary Team to recognition by peers of Sante Magazine for Traditional Cuisine in California. Chef Dean is the Vice President and Apprenticeship Chairman of the San Diego Chapter of the American Culinary Federation. Dean is an ACF Certified Executive Chef and Certified Culinary Educator. Chef Dean is involved with the community through constant fundraisers, a member of Slow Food, the American Institute of Food and Wine, and the California Restaurant Association. Chef Dean has been honored as the 2008 A.C.F. Chef of The Year in San Diego. Dean will be representing the State of California in the National Seafood Challenge in New Orleans in August. Chef Dean Thomas is a consummate teacher, a true professional of leadership and possesses a passion for cooking. Chef Dean believes in seasonal cuisine approach, regional ingredients, supporting sustainable products and that “less is more”. For Barona Valley Ranch Resort & Casino information, visit www.barona.com or call toll free 888-7-BARONA (722-7662). |
Recipe Day 1
Road Trip up the Highway 101
Breakfast, Lunch and Dinner
California Dungeness Crab & Asparagus Hash, Quail Egg, “Maltaise” Vinaigrette
24 California Asparagus Pencil Spears, cut 3-inch tips, thinly slice the stalk into circles down to the bark end
1 each Shallot, peeled and minced
1 each Leeks, whites only, sliced thinly into circles
1 Tablespoon Whole Butter
1 ounce Temecula Valley Extra Virgin Olive Oil
8 each Pre-baked Fingerling Potatoes, thinly sliced circles
7 ounces Bellwether Farms Crème Fraiche
1 teaspoon Fresh Parsley, chopped
1 pinch Fresh Thyme leaves
¾ pound Dungeness Crabmeat, picked
1 teaspoon Valencia Orange Juice
1/8 teaspoon Valencia Orange Zest
½ teaspoon Sherry Wine Vinegar
1 teaspoon Dijon Mustard
1 teaspoon Granulated Sugar
1 teaspoon Shallot, finely minced
5 Tablespoons Temecula Valley Extra Virgin Olive Oil
8 Fresh Quail Eggs, Sunny Side Up
1 each Valencia Orange, supreme segment
1 ounce Tsar Nicoulai California Estate Osetra sustainable farm raised sturgeon caviar
Begin by sweating the asparagus thinly cut stalks, minced shallot, and sliced leek in the oil and butter until translucent with no color. Add the fingerling potato slices and the Bellweather Farms crème fraiche; simmer until reduced. Add the parsley, thyme and Dungeness Crabmeat and lightly toss to incorporate the hash; reserve warm for service. To prepare the “Maltaise” Vinaigrette, place the Valencia orange juice and zest, sherry vinegar, Dijon mustard, and shallot into a small bowl. Using a whisk, emulsify the olive oil. Adjust seasoning and reserve for service. Blanch the asparagus tips in salted water. Using low heat, crack the quail eggs in Teflon pan and slowing bring to temperature for a sunny side up egg for service.
“The” San Diego Fish Taco & “Street Fruit”
Karl Strauss Beer Batter
10 ounce all purpose Flour
2 ounces Corn Starch
8 ounces Karl Strauss Red Trolley Ale
10 ounces Soda Water
Pico De Gallo Spice & Salt, to taste
Street Fruit
8 pieces Jicama, peeled and battonette
8 pieces Cucumber, battonette
8 pieces Watermelon, center cut battonette
8 pieces Papaya, peeled and battonette
8 pieces Mango, peeled and battonette
2 each Mexican Limes, juiced
Pico d’ Gallo Spice,to sprinkle
Chivesto tie bundles
4 ounces Bellwether Farms Crème Fraiche
2 each Mexican Limes, juiced & zest
2 teaspoons Granulated Sugar
3 ounces Queso Fresco, crumbled
½ pint Connelly Gardens Micro Cilantro Greens
8 – 5 inch Corn tortilla, griddled to warm
8 – 2 ounce Halibut strips, fillet and skinless
Begin by preparing the beer batter. In a small bowl, mix the dry ingredients; using a whip blend in the ale and soda water until smooth. Season and reserve. Peel and cut all the vegetables and fruits for the “Street Fruit” into battonette. Squeeze limejuice and dash with the pico d gallo spice, lightly toss and tie into bundles with a blanched chive string. In a small bowl, mix all the lime juice, sugar and queso fresco together. Toss with the cilantro micro greens at time of service for flavor. Dip the halibut fillets into the beer batter; shake off excess and deep fry in clean oil at 350-degrees. When golden, place onto paper towel to drain.
“Fata Cookery”
Fata Paper with ribbons cut for tie
6 pieces Fingerling Potato, blanched & thinly sliced
1 each Fennel Bulb, shaved thinly
1 each Leek, thinly sliced rings
1 each Red Serrano Chile, seed and membrane removed; sliced thinly
3 each Baby Carrot, sliced thinly
3 each Baby Zucchini, sliced ¼ inch circles
3 each Baby Sunburst squash, cut into wedges
3 dozen Mini Sungold Tomatoes, whole
8 each Red Rock Bass Fillet, skin-on and trimmed
Temecula Valley Extra Virgin Olive Oil, to drizzle
3 ounces South Coast Winery GVR, Temecula Valley
Banyuls Vinegar, to drizzle
Lemon Thyme leaves, to taste
Citrus Sea Salt & Fresh Ground Black Pepper, to taste
1 loaf San Francisco Sour Dough Bread
Begin by preparing all the vegetable cuts precisely to keep the cooking times equal for all ingredients. Lay out the Fata paper sheet onto counter. Single layer the fingerling potato into a 5-inch oval. Top with the fennel, leek and serrano chile. On the perimeter of the oval, sprinkle the carrot, zucchini, sunburst and sungold tomatoes. Lightly drizzle with olive oil, season with salt & pepper. Lay fillet of the Red Rock Bass on top; skin side up and drizzle with the olive oil. Season with the citrus salt, lemon thyme and fresh cracked pepper. Lightly drizzle with the South Coast Winery GVR and the banyuls vinegar for the beginning of the finished broth. Carefully pull each side and corner to the center; crimping closed and tie tightly with the Fata ribbon. Place the Fata bags into a dry sauté pan over low heat for 6-7 minutes, watching the simmer take place and the bag expand with the steam release; rotate the bags to control any hot spots and promote even cooking. Remove from heat and reserve.
Plate Assembly
In the center of a warm serving plate, place the hash into a small ring mold. Top with the asparagus spears and the quail egg. Drizzle the surrounding plate with the “Maltaise” vinaigrette. Top with the Tsar Nicoulai Osetra caviar.
Fill freshly cooked corn tortilla with a piece of batter-fried halibut; top with crème fraiche, and the tossed, flavored micro greensqueso fresco. Secure onto large tuna hook and balance on the plate served with the bundle of “Street Fruit”.
Place the “Fata Cookery” into a rimmed soup plate. Serve with scissors and San Francisco Sour Dough Bread on the side. Allow the guest to cut the tied top to experience the aroma release.
Bon Appetite! |
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