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North Carolina - Joel Sardinha
Asst. Chef Bruce Crouch
The Left Bank @ The Sanderling Resort & Spa
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The Left Bank @ The Sanderling Resort & Spa
1461 Duck Rd
Duck, NC 27949
http://www.thesanderling.com
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Joel was born in Fall River Massachusetts and raised in Tiverton Rhode Island. Growing up in New England he was surrounded by fresh seafood and many diverse culinary delicacies. Joel worked his way up the culinary ladder and early in his career found himself in upscale Newport Rhode Island. He had the 'pleasure' of working beside incredible Chef's who taught him that creativity is not a learned skill, but must grow with time and knowledge.
Joel moved to Naples Florida where he refined his culinary skills on 5th Avenue South to become the Executive Chef of Bistro 821. Joel developed a distinctive style that fuses his interest of different cultural cuisines. Introducing local ingredients, cooking traditions, and history of the area constintly fuels his love, passion, and propensity for the unusual. It was there that he fine tuned his skill for flavor profiling allowing him to master the art of pairing food with the distinctive characteristics of wine. After Bistro 821, Joel ventured out to create Sardinha's, a metropolitan, upscale Mediterranean Grill. At Sardinha's, Joel focused his 'global fusion' philosophy to create some intriguing, innovative dishes blending Italian cuisine with flavor profiles from around the world. Joel then moved on to The River City Grill and the Red Fish Chop House and enjoyed the unique challenges involved in running a multi-unit establishment.
North Carolina is where Joel now calls home. After a very close friend said to him “You need to be the biggest fish in the smallest pond” Joel found The Sanderling Resort & Spa that had a fine dining restaurant called ‘The Left Bank’. The Sanderling’s breathtaking fine dining restaurant is located on the sound side of the resort. The Left Bank offers spectacular panoramic sunsets over the Currituck Sound and drawing inspiration for its name from both The Left Bank of Paris and its geographical orientation on the Outer Banks of North Carolina. An intimate 60-seat dining room, The Left Bank's interior design features an exhibition kitchen, beautiful fabrics and furnishings, custom cherry millwork and a museum-quality collection of porcelain Doughty birds on display. The Left Bank serves French-inspired, contemporary American cuisine complemented by a carefully selected award winning collection of fine wines. The menu is a constantly changing adventure to reflect the seasons and offers a 3 course or Chefs’ Tasting Menu. Both evolutionary menus are created by Chef de Cuisine Joel Sardinha and his talented team. Never forgetting that passion is the key ingredient in any dish and in the end you should never forget your origins and the people who helped to get you where you are today. His motto is: Live With Love, Walk With Peace, Eat With Passion |
Recipe Day 1
North Carolina American Seabass with Arapahoe Lump Crab
Seared North Carolina American Seabass, Arapahoe Jumbo Lump Crab, Melted Leek, Lobster Mushroom, and Potato Compote, Italian Black Summer Truffle Yellow Corn Sauce, Micro Fines Herbs
American Bass
Season with salt and white pepper. Sear approx. 45 seconds til golden brown and place in 450 degree oven for 3-4 minutes depending on thickness of fish
Arapahoe Jumbo Lump Crab
12 ounces jumbo lump crabmeat
4 ounces prepared vegetable stock
4 teaspoons Plugra butter
Chopped chives
Parsley
In a saucepan, add crab to a pinch of chopped chives and parsley with prepared vegetable stock and Plugra butter.
Melted Leek, Potato, And Lobster Mushroom Compote
8 ounces lobster mushrooms
1 bunch of leeks
4 cipolini bulbs
4 to 5 waxy potatoes
10 ounces vegetable stock
4 ounces butter
Chopped parsley
Chopped chives
Kosher salt
Brush the debris off of your fresh lobster mushrooms and slice to a 1/8th of an inch. Add your slices of mushrooms to a hot sauté pan with canola oil and hard sear them, season with salt. Drain and place on paper towels to absorb excess oil. Reserve. Cut the tops off of leeks, cut in half lengthwise, and proceed to cut on a bias at ½ inch intervals. Take your cut leeks and submerge in water to clean any dirt or sand (approx 10 minutes). Blanch in boiling water for 5 minutes, place into an ice bath, and pat dry. Reserve. Roast four bulbs of cipolinis for approx 15 minutes at 375 degrees, cool, peel, and chop. Reserve. Square off 4-5 waxy potatoes and dice, boil until slightly tender and shock in an ice bath. Reserve.
Now to put the compote together, in a saucepan add the leeks, cippos, lobster mushrooms, and diced potatoes, add vegetable stock and butter with a pinch of chopped parsley and chives. Season with kosher salt and reduce until vegetable stock evaporates.
Black Truffle Corn Sauce
10 ears yellow corn
70 grams black truffle
1 Tablespoon white truffle oil
Cut corn kernels off of cob. Simmer corn and kernels in prepared corn stock just covering product for 1 hour. Remove cobs. Puree in a vita mix until smooth. Pass through a tami. Return to heat and microplane your black truffles into sauce. Add white truffle oil and season with salt to perfection.
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Recipe Day 2
Seafood and Dumplings
American Seabass with Wanchese Scallops, Pamlico Sound Brown Shrimp, and Arapahoe Crab Tossed with Tomatoes, Mushrooms, and Dumplings
Seafood
8 each, 4 ounce portions American seabass
8 each, Under-10 Sea scallops
16 each, cleaned Brown shrimp
8 ounces fresh picked Lump crab
2 each Tomatoes, Diced
1 pound favorite mushrooms
Sear sea bass and place in oven at 375 degress for 4-5 minutes. Sear scallops until golden brown on both sides.
Dumplings
2 cups hi- glut flour
1 teaspoon salt
2 eggs
1 cup milk
Blend all ingredients together in a kitchen aide mixer or a hand held mixer for approx 2-3 minutes or until ribbons form in the dough. Have a saucepan of boiling water and an ice bath ready. Let dough rest for 5 minutes
Place a colander over the boiling water and push the dumpling dough through the holes using a rubber spatula. Dumplings will float when ready. Sift them out of the boiling water into the ice bath. Once cooled elevate them from the ice bath.
Plate Assembly
Add 4 oz of canola oil to a large saucepan, bring up to heat, then add your dumplings to hot oil, stir around using a rubber spatula til golden brown, add 1 cup of vegetable stock, tomato, and mushrooms, lower to a simmer. Add shrimp, scallops, and crab to the simmering pot and toss lightly while seasoning with salt. Add in 4 oz of butter and keep stirring lightly. Once butter is melted into the sauce, place your seared fish onto the top center of the pan. Add some fresh chives or herbs to the top and place in the center of your dining room table on a trivet. Enjoy!
Live with Love, Walk with Peace, Eat with Passion!!!
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