du b l i n d i s h es by Ell ie Rober to Photos courtesy of Front Five Photo
French Flair
Dublin-raised chef shares an easy French side dish recipe French cuisine is at the root of modern cooking. Its classic cooking techniques are widely taught in culinary schools. “Most of the training I received in culinary school was based on French techniques and preparation,” says Michael Frank, chef and co-owner at Savoir Cooking & Wine. “French cuisine is very regional and uses fresh ingredients like herbs and vegetables and, of course, a good amount of cream and butter.” Frank was raised in Dublin and, like so many chefs before him, found his love for the culinary arts while working as a dishwasher at Wedgewood Golf & Country Club in Powell. “At the time, the chef there was from the famous Greenbrier resort in West Virginia,” Frank says. “He kind of took me under his wing, showed me how to cook.” Frank continued to pursue his interest in the culinary arts, earning an associate’s degree in culinary arts at the Western
Preparing food at Savoir Cooking & Wine
Culinary Institute in Portland, Oregon, and a bachelor’s degree in food service management at Ohio University. Now, with more than 20 years of food service experience, Frank is well versed in the art of French cooking and passes his knowledge on in cooking classes at Savoir. After all, savoir in French means “to know.” “Cooking for friends, family and customers is what brings me the most joy,” he says. Frank shares his take on the classic French side dish Swiss chard gratin, which, despite its misleading name, has French origins. Au gratin is a French term describing a dish topped with cheese or breadcrumbs and then baked until golden brown. “The gratin makes an excellent side dish for leaner meats like chicken, fish or filet mignon,” Frank says. Frank describes this recipe as easy and approachable, but recommends prepping the ingredients ahead of time, or as the French more eloquently calls it, mise en place. Savoir co-owners Michael Frank (left) and Michael McCauley (center left) 36 • December 2021/January 2022
Ellie Roberto is an editorial assistant. Feedback welcome at feedback@cityscenemediagroup.com. www.dublinlifemagazine.com
