I have been fortunate in my career to have mentors that not
only push you to do the best and be the best, but also teach you sometimes you
just have to stop and smell the roses.
While in Culinary
School , I had an
Instructor, that pointed out, the first day of class; “Some of you will become
chefs, and some of you won’t, you have to realize that when most of the world
is partying, celebrating, etc. You are working.” Yes, it’s true. I can’t begin
to tally all of the Valentines Days, Easter’s, Mother’s Day & Christmas’s
that I have spent with a 10 burner gas range to my front and a never-ending
pile of order tickets, and a crazed expeditor barking orders and demands to my
back. People ask, why? My reply, it's
passion, it’s the look on happy faces, watching the fruits of my labor and the
satisfaction of guests enjoying themselves.
Just to do it again the next shift.
I have worked in some of the most prestigious establishments
in the US . From Rhode Island
to Pennsylvania to Louisiana
to where I am proud to now call home, Northwest Florida . In the past 9 years, I have worked at two
great dining establishments in Tallahassee . These two restaurants, have kept me on my
toes and ahead of the status quo. But Tallahassee
and its beauty have taught me to "stop and smell the roses" and I can’t think of a
better place to live, work, raise a family as well as enjoy myself through
fishing, hunting and just being outdoors.
I first was introduced to William Lamb at Cypress Restaurant
about 7 years ago. The owners David and
Elizabeth Gwynn rotated the wares of local artists on their walls. Some of these art pieces were abstract, and
some were simple and to the point. The
ones that I really connected with was the art of William Lamb. His pieces spoke to me. They were detailed pieces of the species that
I like to catch, like the Silver King Tarpon, or chase after the briar busting
Bobwhite Quail. What also spoke to me
was the Wm Lamb & Son philosophy, “So take time and enjoy the
moment. Most of us just can’t walk away
from the hectic life we live, but there is no reason we can’t take a break from
it from time to time. Let me give your
mind a break and recharge your batteries.”
People ask me frequently…"Chef, What do you like to eat?” My
reply is simple. “Other people’s
food.” I don’t mean to sound
sarcastic. I like the comforts of a home
cooked meal, whether it is by my beautiful Christine, friends or family. A meal where, I can enjoy the simple things
in life, the conversation and the slow pace.
Not a meal, or shall I say sustenance, that is usually eaten on the go,
cold and sometimes over a trashcan, where most of it will end up, because us
chefs are pulled in different directions at all times, just something
simple.
I will share a recipe with you. This is not one of mine out of my playbook,
but one that is made for me by my beautiful better half, Christine. She is a native of Alabama , she likes to cook and entertain
just like myself. She has the southern
spirit and a warming heart. She also has
the taste for good food, whether it is out or at our home. So when I need to
“take a break & recharge my batteries”… She prepares one of my favorites:
Grilled Chicken Thighs and White Alabama
BBQ Sauce
1 tablespoon dried thyme
1 tablespoon dried oregano1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
10 skin-on, bone-in chicken thighs (about 3 lb.)
Preparation
1. Combine first 7
ingredients until blended. Rinse chicken, and pat dry; rub seasoning mixture
over chicken. Place chicken in a zip-top plastic freezer bag. Seal and chill 4
hours.
2. Preheat grill
to 350° to 400° (medium-high) heat. Remove chicken from bag, discarding bag.
3. Grill chicken,
covered with grill lid, 8 to 10 minutes on each side or until a meat
thermometer inserted into thickest portion registers 180°. Serve with White
Barbecue Sauce.
White Alabama
BBQ Sauce
1 1/2 cups mayonnaise
1/4 cup white wine vinegar1 garlic clove, minced
1 tablespoon coarse ground pepper
1 tablespoon spicy brown mustard
1 teaspoon sugar
1 teaspoon salt
2 teaspoons horseradish
Preparation
Stir together
mayonnaise, vinegar, minced garlic, pepper, mustard, sugar, salt, and
horseradish until blended. Cover and chill 2 to 4 hours. Store in an airtight
container up to 1 week.
Brian Knepper
Executive Chef of the Governors ClubContributing Blogger to Wm Lamb & Son