|
Click here to return to the chef's page
Maryland - Tafari Campbell
Asst. Chef Sherise Campbell
Sunrise Senior Living
|
|
White House
|
Chef Tafari received his formal education from an ACF apprenticeship program at NOVA Community College in Annandale, VA. Tafari Campbell, CSC former Executive Sous Chef at the Chevy Chase Club, in Maryland. Has been and a member of the American Culinary Federation (ACF) Nations Capital Chefs Association since 1997. Before joining the club, Tafari worked at the Tower Club in Tyson, Virginia. In 2003 he underwent testing to become a Certified Sous Chef (CSC). Then in 2004 an opportunity presented it self with a chance to work with one of the ACF Culinary National Team USA Certified Master Chef Joachim Buchner, CMC. Tafari has won numerous medals, awards and prizes, and has competed in many national culinary competitions. His most recent accomplishment was becoming the Sous Chef at the White House.
*American Culinary Federation 5 Gold, 13 Silver, and 3 Bronze medal winner *1st Place Gold Medal, SS Kemp & Co/Great Culinary Classic 2007, Cleveland Ohio *1st Place Gold Medal, Chesapeake Chef Challenge, Baltimore Maryland 2006/2007 *1st Place Silver Medal, Nation's Capital Chef Association Culinary Salon 2006 *1st Place Gold Medal, Winterfest, ACF St. Augustine Florida 2006 *1st Place Silver Medal, Delmarva Mystery Basket, Ocean City 2006/2005 *Nation's Capital Chefs Presidential Award, Competitor of the year 2006 |
Recipe Day 1
BLT
Pan Roasted Bacon Wrapped Rockfish with Lettuce and Tomato
Rockfish
8 pounds Rockfish
1 pounds Jumbo Lump Crab
1 cup Mayonnaise
2 Tablespoons Dijon
1 Tablespoons Old Bay
8 ounces Bacon
2 Tablespoons Chives
1 Tablespoon Thyme
Salt & Pepper, to taste
Cut the Rockfish into 4 equal loins and reserve. In a bowl mix together the crab and the seasoned mayonnaise. Lay out the slices of bacon vertically, so that each slice overlaps. Place two loins of Rockfish crosswise in the middle of the bacon. Place the crab mixture down the center of the Rockfish, and top with two more loins of Rockfish. Proceed to wrap the bacon around the fish. Secure the bacon by tying with butcher’s twine. Refrigerate the Rockfish while you prepare the vegetables.
Tomato Sauce
6 each Roma Tomato, diced
1 each Onion, diced
4 ounces Chorizo, sliced
1 cup Tomato Juice
2 cloves Garlic, sliced
2 Tablespoons Tomato Paste
¾ cup Stock
¼ cup Carrot, diced
8 Tablespoons Butter
1 cup Crab
Salt & Pepper, to taste
Sauté onion, carrot, chorizo and tomatoes in a saucepan. Add tomato juice, stock, and crab wrapped in cheese cloth. Cover and reduce until slightly thicken. Remove the crab blend in vita prep until smooth. Pass through fine strainer adjust consistency as needed. Re-season to taste.
Vegetables
12 ounces Spinach
8 ounces Butter
4 each Shallots
1 each Zucchini
4 each Sweet Corn
4 ounces French Green Beans
2 cloves Garlic
Salt & Pepper, to taste
8 Slices Bacon
4 heads Romaine Lettuce
8 Slices Bread
1 pint Cherry Tomatoes
½ cup Dressing
1 Tablespoon Chives
½ teaspoon Butter
Salt & Pepper, to taste
Remove the crust from around the bread so that you have a perfect square. Cut the bread into 1-inch longs toast in a saute pan with butter season with salt and pepper. Prepare dressing by mixing all ingredients together. Clean and wash romaine. Wash tomatoes and reserve.
Lettuce Air
Blanch lettuce in salted boiling water. Puree in vita prep until smooth. Chill immediately to maintain the greenness of the lettuce. Place puree in a saucepan along with skim milk slightly bring up to temp add butter. Blend with hand held immersion blender until nice and frothy.
Plate Assembly
Place the BLT salad to the left of the plate and dress with dressing. Place the spinach to the right of the plate. Randomly place the vegetable around the spinach then place the Rockfish on top of spinach. Spoon the tomato sauce around the fish then the lettuce air. Serve immediately. |
Recipe Day 2
Pan Roasted Glazed Rockfish with Peas and Carrots
Rockfish
3 pounds Rockfish
1 Tablespoon Thyme
8 ounces Crab or Shrimp
Salt & Pepper, to taste
Cut the Rockfish into 16 two ounce portions. Season Rockfish with salt, pepper and chopped thyme. Season crab or shrimp with salt and red pepper. Sauté in butter. Sauté Rockfish over medium heat on one side remove from sauté pan. Remove excess grease from saute pan. Over high heat add fish and sauce. Reduce and cook until fish is done.
Taco
8 each Bread, sliced
2 Tablespoons Butter
Red Pepper, to taste
Salt, to taste
Slice bread thinly and cut with a small cookie cutter. Brush bread with seasoned butter. Bake at 350 degrees for 10 minutes.
Pea Puree
4 cups Frozen Sweet Peas
1 small Onion, thinly sliced
8 Tablespoons Butter
Salt & Pepper, to taste
Over medium heat sweat the onion until translucent remove and reserve. Place the peas into a pot of salted boiling water until done. Place the peas and onions into a blender. Blend until you have the consistency of mash potatoes.
Peas & Carrots
24 each Baby Carrots
8 ounces Fresh Peas or Frozen
2 cloves Garlic, sliced
2 each Oyster or Regular Mushroom
2 each Shallots, sliced
8 Tablespoons Butter
Salt & Pepper, to taste
Sauté the peas & carrots in brown butter season with salt and pepper. Sauté the mushroom with the garlic and shallot re-season to taste.
Sauce
4 ounces Prepared Veal Stock (can be found in Specialty Store)
2 cups Red wine
1 each Onion, rough chopped
6 ounces Mushroom, rough chopped
1 each Bay Leaf
4 each Peppercorn
Assembly
Place a spoonful of the pea purée in the center of the plate top purée with Rockfish. Randomly place the peas and carrots around the purée. Finish with sauce. Serve immediately. |
|
