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West Virginia - Ed Fischer
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Ed Fischer began his culinary training at the Gevrey Chambertin in Burgundy, France. It was at this 5 Star Food and Wine Destination that he was awarded his Master Sommelier Certification. Ed has spent over 25 years in the Wine Business. He travels around the United States offering wines via private wine tastings featuring wines from small family held estates that produce organic and naturally made wines.
Even though Ed was not formally trained, he has developed a loyal international following in his role as Executive Chef at the North Fork Mountain Inn in Cabins, WV. You can read reviews at www.tripadvisor.com, www.bedandbreakfast.com, and www.northforkmtninn.com. He attributes much of his success as a self taught chef to his German born Grandmother who had a great reputation for her ability to pull together a gourmet feast on short notice. People would drop in to visit and in minutes she would go to the refrigerator and whip up a delectable meal using whatever ingredients she had available.
As a rising star in West Virginia food circles, Ed has focused on using high quality, locally grown ingredients in his food preparation. Developing local sustainable products is key to a strategy that integrates the local community with this high profile Bed & Breakfast experience. This past May, the North Fork Mountain Inn was featured in the Washingtonian Magazine as one of the 8 Top Summer Getaways in the Mid-Atlantic region. They are one of only two Inns in West Virginia chosen to be part of Select Registry, Distinguished Inns of America. This select group of Inns represents the Top 400 B&B and Country Inns in the United States and Canada. The criteria for being selected to join Select Registry are very high and participation is permitted only after a surprise inspection that evaluates all aspects of the hospitality experience with a big emphasis on fine dining.
Ed has served as a "celebrity chef" in Tokyo, Japan, Dakar, Senegal, and Nairobi, Kenya. In these international events he has supervised teams that have prepared meals for groups of 100 or more. He is famous for his gourmet soups and BBQ Ribs with a loyal following in diverse parts of the world such as Australia, Great Britain, Scotland, Uruguay, and Viet Nam.
Having recently retired from Qwest Communications as the Global Account Manager for the Government and Education Sector in the Mid-Atlantic States, he now serves Grant County West Virginia as the Economic Development Executive Director and County Administrator. In these roles, Ed and his wife Carol, use their Inn to showcase the natural beauty of West Virginia and attract companies that want to relocate to this area and enjoy an improved "quality of life". |
Competition Recipe
Appalachian Golden Trout
Ingredients
8 Golden Trout, cleaned
16 Ounces of Italian Panko Bread Crumbs
1/2 cup of Buttermilk
16 Tbsp of Butter
16-32 Young Ramps (stalks with top half of green leaf removed))
16-32 Medium Black Morel Mushrooms
2 Medium Sweet Vidalia Onions
2 Sweet Red or Orange Peppers
1/2 Cup of 2005 French Burgundy or Bordeaux
1 Cup of 2005 French White Burgundy
Flour
Cooking Method
Dust Golden Trout with flour
Dip in Buttermilk
Transfer Trout to large bowl filled with Panko Bread Crumbs
Gently press Panko Bread Crumbs to ensure even coating
Melt 1 Tbsp of Butter per Golden Trout
Sauté Golden Trout until completely cooked, 3-4 minutes on medium heat, until fish becomes flaky
Transfer fish to warmed plates
Finely chop Ramps and sauté in 2 Tbps. of butter and 1/2 cup of White Burgundy
Slice Morel Mushrooms in half and sauté in 2 Tbps. of butter and 1/2 cup of French Burgundy
Thinly slice Vidalia Onions and sauté in 2 Tbps. of butter and 1/4 cup of white French Burgundy
Thinly slice Sweet Pepper and sauté in 2 Tbps. of butter and 1/4 cup of white French Burgundy
Combine Ramps, Mushrooms, Onions and Sweet Peppers and sauté on high heat for 1 minute.
Evenly divide the vegetable mixture on each of the 8 Golden Trout by placing it in the middle of the sautéed trout
Serve with North Fork Mountain Inn Spring Wild Leek Soup
Appalachian Golden Trout Made Easy
For easier versions of the Golden Trout recipe, substitute wild of exotic mushrooms such as shitake, portabella, etc for the Morels. Since ramps are only available in early spring you could substitute leeks or green onion. And if you do not happen to have any 2005 Pouilly Fuise, you could substitute any dry white wine. For the mushrooms if you are out of the 2005 Nuit St Georges, you could substitute any Pinot Noir or dry red.
Easier versions of the wild leek recipe would allow substitution of Green onions for the ramps, and any dry white wine such as Chardonnay will do nicely. Skipping the bitters makes this very easy.
North Fork Mountain Inn Spring Wild Leek Soup
Ingredients
2 Pounds of large Sweet Onions, finely chopped
3 cups of Ramps, finely chopped
3 Tablespoons of Butter
2 Tablespoons of olive oil
8 Large Garlic Cloves
1 cup of Dry White Burgundy of White Bordeaux
7 cups of Organic Chicken Broth
1 1/2 Tablespoon of Bitters
Salt
Pepper
Cooking Method
In a kettle, cook the onions and ramps in butter and the olive oil over medium heat stirring occasionally for 20-25 minutes or until they are soft. Add garlic and cook the mixture for 3 minutes. Stir in the White Burgundy and boil the mixture until most of the liquid is evaporated. Add the broth, the bitters, salt and pepper to taste and simmer soup for 5 minutes. This soup may be made up to 2 days in advance. Keep covered and chilled. Reheat when ready to serve.
Yield 12 cups
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