cuisine on the green
Seared Atlantic Salmon Recipe
Rob Gioia, Director of Food & Beverage With more than two decades of culinary experience, Chef Rob Gioia brings dynamic vision to Reunion Resort & Golf Club. In his role, Gioia is charged overseeing all food and beverage operations at Reunion Resort’s six dining venues including 7593 Chophouse, Traditions, and The Clubhouse; creating new dining concepts and menus, as well as providing exemplary culinary leadership. His experience in running multi-scale food and beverage operations has allowed him to focus on delivering masterful culinary experiences to resort guests and members. Prior to Reunion Resort & Golf Club, Gioia held the role of Executive Chef for Villas of Grand Cypress. Gioia has also held leadership roles at the Omni Orlando Resort at ChampionsGate, and the Gaylord Palms Resort and Convention Center, where he rose from executive sous chef to general manager for three onsite food & beverage outlets. Chef Gioia’s expertise and culinary intellect is reflected in his early experience, rising from dishwasher to head cook by the age of 16, and then joining the culinary department of Walt Disney World in Orlando. He received his Associate in Culinary Arts degree from Schenectady Community College in Schenectady, New York. He then pursued advanced culinary education in Italy, and honing his skills within the Venice culinary scene.
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Salmon: 4 Atlantic Salmon filets (6-7 oz. each) 1/4 cup Olive Oil Salt and Pepper to taste Mushroom Risotto Sundried Tomato and Spinach Sauce Pea Shoots (to garnish)
1. Season salmon with salt and pepper 2. In a fry pan on medium to medium- high heat, add olive oil. 3. When oil smokes, add salmon (move oil away from your body when adding, if pan is not hot, fish may stick). 4. Sear salmon until golden brown (3-4 minutes), carefully flip with fish spatula. 5. Turn heat on stove down to medium-low, cook salmon through to prepared doneness (can place fish on baking sheet to finish in oven as well) 6. To plate dish, place mushroom risotto in the middle of the plate, top with sautéed fish, finish with pea shoots. 7. Serve immediately. Sun dried tomato, spinach butter sauce: 1 1/2 cup white wine 2 cloves garlic, chopped 1 small shallot, chopped .5 cup heavy cream .25 lb. (one stick) softened butter .25 cup sundried tomatoes (steeped in hot water, julienne) .25 cup baby spinach Salt and pepper to taste 1. In a 1-quart sauce pan, add wine, shallots and garlic 2. Bring to a boil, reduce liquid by half volume. 3. Add heavy cream, bring to a boil, reduce liquid by half volume. 4. Add tomatoes (strain water thoroughly) and spinach stir to incorporate. 5. Take pot off of stove, add butter a little at a time to finish the sauce. 6. Season to taste with salt and pepper. Yield: 1 cup or so of sauce
Mushroom Risotto: 2 cups Assorted Mushrooms (Cremini, Portobello, Oyster, cleaned, trimmed and cut into .5-inch pieces) .25 cup of chopped garlic 2 tablespoon parsley, thyme chopped .5 cup olive oil .5 cup small diced onion 1.75 cups Arborio rice .5 cup dry white wine 5-6 cups chicken stock (hot) 1/3 cup grated parmesan cheese .25 cup sliced chives .2 tablespoon butter Salt and pepper to taste
1. In a saucepan on medium heat, add half of the olive oil. 2. When oil slightly smoking, add garlic, cook for 10 seconds or so while stirring. 3. Add mushrooms, cook with garlic for 5 minutes, add half of the thyme and parsley. 4. Season mushrooms to taste, set aside. 5. In a separate 2-quart sauce pan on medium heat, add remaining olive oil. 6. When it smokes slightly, add diced onion, sauté on medium heat until onions are clear. 7. Season to taste, add rice. 8. Cook rice with onions for about a minute, add wine stirring constantly. 9. When wine is absorbed into rice, add hot chicken stock ¾ of a cup at a time while stirring. 10. When rice has absorbed the stock, keep adding, ¾ a cup at a time until rice is al dente. Season to taste. 11. Add sautéed mushrooms, parmesan cheese and butter stirring to fold ingredients together. 12. Finish with remaining chopped herbs and chives, season to taste. 13. Hold until needed. It is recommended that you make as close to service time as needed. To serve, stir in a little hot chicken stock when needed. Yield: 4-6 servings
Golf Central • Volume 22, Issue 1
