BEHIND THE PLATE
Catherine DiQuinzio, Chef de Cuisine Bonnie Briar Country Club, Larchmont, NY
CATHERINE DIQUINZIO, CHEF DE CUISINE of Bonnie Briar Country Club (Larchmont, N.Y.), believes club chefs must creatively accommodate every member’s needs and dietary requests. So, when she was asked to prepare an off-menu vegan dish, she jumped at the opportunity. “I wanted to create something that would ‘wow’ this member,” she says. After researching ingredients and scouring the cooler, it came to her: vegan scallops made with king trumpet mushrooms “to create the illusion that our member was eating a scallop dish.”
Vegan ‘Scallops’ with pea purée YIELD: 12 SERVINGS INGREDIENTS FOR PEA PURÉE:
2 cups 1 ea. 1/2 tsp. 6 leaves to taste to taste 1/4 cup
peas avocado garlic powder mint salt pepper water
PROCEDURE FOR PEA PURÉE:
1. Cook the peas in a steamer or pot. 2.. Drain the peas, and place them in the robot coupe with the rest of the ingredients. Blend until smooth. Reserve.
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Club + Resort Chef
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July 2022
INGREDIENTS FOR SCALLOPS:
2 ea. 3 sprigs to taste to taste 1 tsp.
king trumpet mushrooms fresh thyme salt pepper avocado oil
PROCEDURE FOR SCALLOPS:
1. Cut the king trumpet mushroom stems into even circles. Take a sharp paring knife and score the mushroom (just enough to make a visible line) diagonally into an ‘X.’ 2. Season the mushrooms with fresh thyme, salt and pepper.
3. In a sauté pan on medium heat, add avocado oil. Once the pan is hot, add the mushrooms until golden brown. Set aside. 4. Optional: Once the dish is ready to plate, add vegan butter to the pan and heat. TO SERVE: Spoon and swoosh pea purée on a plate, then top with ‘scallops’ and garnish with spring vegetables and micros.
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