Talking Turkey with Chef Derek Simcik

Occupation: Manning the menus as Executive Chef of The Outpost and The Goodbar at The Goodland Hotel and overseeing pop-up dinners.

Hometown: I grew up around the world! I was born in Athens, Greece, but we lived in Tunis, Tunisia; Frankfurt, Germany; and Tokyo, Japan. We moved around my entire life – my dad was CIA. We always went back to Virginia.

Philosophy (life and food): Life - you only have one, so live it like it’s your last and walk through every door of opportunity that presents itself.

Food: Simplicity speaks more.

Where you eat when you go out in SB: Tupelo Junction for brunch; Lily’s for tacos, and I love Julienne.

Noshing at home: Barbecue or grilling is one of my favorite go-tos. Or something that reminds me of my mom’s home cooking, like gumbo or Étouffée.

Favorite fast food: I dig Tinker’s burgers in Summerland.

Favorite drink: Fernet at Breaktime or a cocktail at The Good Lion. I like a good, classic Old Fashioned.

Off-hours fun/when not in the kitchen: Exploring California. I’ve gone to Pismo, San Diego and wine country in the Santa Ynez Valley. Seattle for a wedding, where I lined up all the restaurants I wanted to try beforehand.

Best/favorite place to travel: Two favorite places are Tokyo and Aruba. We have a timeshare in Aruba and I have lots of happy memories there. It’s the first family vacation we went on when I was a kid.

If time travel were possible: I’d re-live my high school years. I lived in Tokyo as a teenager and had some of the best times of my life. Great friends, the things we did, the quality of life, the culture. Our family housing was on base, but I only saw my parents one time a week! I immersed myself in Japanese culture.

Who’d you like to cook dinner for (famous or not, dead or alive) and what would you make?

I’d like to cook for my dad – he passed away a few years ago – so he could see where I am at culinary-wise. I would prepare a no-holds barred, balls-to-the-walls meal using all my techniques from cooking to plating with a meat/ butcher forward menu at a high level. My dad’s father was a butcher. Peasant food turned into an elegant dinner.

Food memories: Again, dishes from my parents. No matter where we lived in the world, while I was growing up, we’d have steak, rice and gravy with fresh Louisiana sausage. Boudin (sausage) for breakfast. Once a year my dad made beef stew or chili. And of course, gumbos, jambalayas, red beans and rice, my mom is from Louisiana.

Food/chef heroes (or influences): I look up to a couple of low key people: Jamie Bissonnette (Boston/NYC – Toro /Copa) and Grant Achatz (Thomas Keller’s former sous chef now in Chicago at Millennia). They are killing it! I follow what they are doing. Two different styles, but two admirable people.

Best thing about living in S.B.: I love the quality, abundance and variety of “ingredients” here and what people are doing with them —from wine and beer to veggies and fruits – all in our backyard. The potential is here to keep going!!!

As told to Leslie A. Westbrook

Baked Fish Tacos Drizzled in Creamy Southwest Dipping Sauce

Create a savory feast that brings people together with fish tacos! A Dry Orange Muscat or Viognier pairs well with this flavorful dish.

Serves 4. Prep Time: 15 minutes, Cook Time: 9 minutes

1 ½ pounds fresh Cod

Kosher salt and freshly ground black pepper

2 tablespoons coconut oil

2 limes

¼ cup cilantro leaves, freshly chopped

½ red onion, thinly sliced

1 cup shredded green cabbage

1/4 cup finely diced red bell pepper (for garnish)

2 tablespoons fresh cilantro, chopped (for garnish)

6-8 small tortillas

Southwest Dipping Sauce

½ cup mayonnaise

1 teaspoon of lime juice

2 teaspoons honey

1 teaspoon white vinegar

¼ teaspoon cayenne pepper

½ teaspoon paprika

¼ teaspoon cumin

¼ teaspoon garlic salt

¼ teaspoon dry oregano

Directions:

For the fish: In an 8 x 8 inch baking pan add 1 tablespoon of melted coconut oil to the bottom. Spread fish on top and sprinkle with ½ teaspoon salt and a dash of black pepper. Preheat oven to 350 degrees F. Heat a large skillet over high heat and add 1 tablespoon coconut oil. Sear the fish for 15 seconds on one side, turning once and repeating 15 seconds on the other side. Remove from heat and place back in baking dish. Meanwhile while fish sets for a minute, turn the burner to medium low and add to your heated skillet; juice of 1 lime, red onion slices, 1 teaspoon of salt, a dash of black pepper and a handful of freshly chopped cilantro leaves (about ¼ cup). Sautee´ about 1 minute until onion becomes slightly translucent. Drizzle the onion mixture over the fish. Cover and bake for 7 minutes. Remove and serve immediately or refrigerate until ready to use, for up to 8 hours.

For the Southwest Dipping Sauce: Combine

Quick Eats

in a small bowl ½ cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, ¼ teaspoon cumin, ¼ teaspoon garlic salt, ¼ teaspoon dry oregano. Mix well, cover and refrigerate for up to an hour before serving.

Serve: Layer each slightly heated tortilla with cabbage followed by fish. Drizzle with Southwest sauce and garnish with diced red peppers, cilantro and a lime wedge! Enjoy!

By Danielle Fahrenkrug (Delightful Mom Food) www.delightfulmomfood.com