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Chefs of the Comstock
By Dave Preston – Guru of the Good Life
Northern
Nevada is home to some very talented and creative masters of the
culinary art. Below, meet some who make a dinning experience in
this part of the world more than just dinner.
 Chef:
Dennis Houge – Assistant Executive Chef
Room: Seafood Steakhouse at the Atlantis
Resume: Has been cooking for nearly 30 years. Began at
Harrah’s, working entire career in Reno hotels and restaurants.
“People are
interested in quality and top-notch service. We use only the
finest top grade beef – grade A prime. “The best” costs a bit
more, but our service and presentation make the experience well
worth it.
We are
conscious of health trends, and definitely cater to those
ordering sautéed vegetables and healthier menu items. But,
people still come here for great lobster or a superb steak, and
that’s what truly makes our reputation.
If I see a new
cuisine trend slowly moving in we will adapt to that, but people
come here because they want to be pampered and that’s what we
do. Our challenge is not to just meet their expectations but to
beat their expectations.”
Favorite
Recipe:
Sea Bass Mediterranean
(Serves 2)
2 per person –
7 ounce Sea Bass Filets (You can substitute any good quality
fish for this recipe. Halibut works well also.)
-
1 ounce
chopped Sun Dried Tomatoes
-
1 teaspoon
Balsamic Vinegar
-
2 ounces
sliced Kalamato Olive
-
4 each,
u-15 Shrimp – peeled and de-veined
-
1
tablespoon chopped Herbs (Basil, Oregano and Parsley)
-
1 teaspoon
Garlic
-
1 teaspoon
Shallots
-
1 cup
White Wine
-
3 ounces
Butter
-
2
teaspoons Lemon Juice
-
1 teaspoon
Olive Oil
Dredge fish in
seasoned flour. Sauté in medium hot pan until golden brown on
both sides. Remove from pan and keep in a warm oven. Return pan
to low heat. Put a little olive oil in pan. Add garlic and
shallots. Cook about 30 seconds then add tomatoes, olives and
fresh herbs. Put in the shrimp and sauté until almost done. Add
white wine, lemon juice and balsamic vinegar. Reduce heat by
half, add butter and cook slowly. Put fish back in the pan. The
sauce should thicken slightly. Place on serving dish with shrimp
on top. Serve with rice pilaf and assorted vegetable medley.
Serve with a good Chardonnay.
 Chef:
John Frank
Room: Steakhouse at Harrah’s
Resume: Graduate of the Culinary Institute of America,
Hyde Park, New York in 1980. 30 years work experience in New
York City, Las Vegas, Los Angeles, and 15 years at Harrah’s.
“I started by
washing dishes to earn money while I was in high school, and
have been in the kitchen ever since. To this day, it hardly
seems like work. I’m motivated in my work by hopefully inspiring
future culinarians to cross the bridge and get more involved in
their work, instilling self-motivation and creating great
dishes. In my Steakhouse, consistency and perfect service is
everything. If our service and quality fluctuate, word gets out
and people don’t come back. We have to perform seven days a week
and not miss a beat. Our challenge is “perceived value;” people
are being pickier. It comes from a more educated customer. The
Food Channel has certainly made people more aware, and our
customers want something for the price. They want a plate that
will satisfy and fill them. But we can also support those who
are dieting with cuts like our small filet.”
Favorite Recipe:
Seafood Ravioli
(Serves 4)
-
1 teaspoon
White Pepper
-
1 teaspoon
Salt
-
1
tablespoon Lobster Base
-
1 pint
Heavy Cream
-
1 teaspoon
Vanilla Extract
-
8 ounces
Lobster Meat
-
8 ounces
Bay Scallop
-
1 ounce
Fresh Basil
-
2 packs
Pot stickers Wraps
When buying
scallops for this recipe make sure they are the best quality you
can find. Fresh is the way to go, reason being that many of the
frozen scallops are injected with solution. This can greatly
affect the outcome, as the mousse you will make for the filling
will not hold properly. Then when you are cooking the ravioli
they may fall apart in boiling water.
Dry scallops
well between clean towels. Then place in food processor until
completely pureed. Add seasoning, vanilla and base, and then add
heavy cream very slowly while food processor is running. A
creamy mousse will form. Remove and place in mixing bowl. Add
lobster, scallops and basil, which have all been rough chopped.
Fold mixture together then refrigerate. Mix cornstarch and water
together. You will not need much, a tablespoon of starch and one
ounce of water will suffice. This will be the glue that holds
the Ravioli together. Lay out 12 pot sticker wraps on cutting
board. Brush out rim with cornstarch and water. With one-ounce
scoop fill center of pot sticker. Place another sheet on top
press around with fingers so it sticks together. Cut outer rim
with a # 80 round cuter. In large pot of boiling salted water
cook Ravioli till they surface to the top and are floating about
one to two minutes. Drain and place on plates. In separate sauce
pan heat up four ounces butter with two ounces white wine and
one ounce lemon juice. Bring to boil and add one cup chopped
onion, one cup chopped tomato, one cup basil julienne; serve
over ravioli.
 Chef:
Shelly Southwick – Pastry Chef
Room: Bistro Roxy Eldorado
Resume: Cooking 22 years; Resort Hotel Deer Valley in
New Jersey and Stars in San Francisco. Opened Bistro Roxy with
Troy Cannon (Lulu’s).
“I truly enjoy
desserts and preparing them is a passion. I’m always perusing
the latest food magazines and when I see something interesting
and colorful, I create it. I love trying new soufflés and pay
particular attention to seasonal fruits. I’ve been able to make
some wonderful and unique soufflés. I recently did one with
pomegranate that was delicious, but my personal favorite has to
be crème brulee. I receive plenty of creative latitude, and when
I want to try something different it often ends up on the menu.
Of course we always have the standards that people look for, but
I think when people show up for a true dinning experience, they
like to go the whole nine yards including a creative dessert.
People will often go elsewhere if they aren’t happy with the
dessert menu, and I don’t want to lose a customer. We have an
open kitchen, and nothing is more gratifying than a customer
coming up after a meal and telling you how much they enjoyed the
food.”
Favorite
Recipe:
Apple Soufflé
(Serves 6)
Base:
-
1 pound
softened Butter
-
2 cups
Sugar
-
2 quarts
Homemade Apple Sauce
-
1 cup
Sparkling Cider
-
1 quart
Half and Half
-
1 1/2 cups
Flour
-
2
tablespoon Cornstarch
-
1 teaspoon
Sea Salt
-
2
teaspoons ground Cinnamon
-
12 Egg
Yolks (save whites)
Cream together
butter and sugar. Add yolks, then alternate wet and dry
ingredients. This is the base.
Soufflé:
Whip one cup
of egg whites with two tablespoons sugar until soft peaks form.
Fold together three cups soufflé base with egg whites. Do not
over fold. Place mixture into six, 12 ounce buttered, sugared
ramekins. Bake at 350 degrees in a water bath for 25 minutes.
Serve with a caramel sauce.
 Chef:
Ming Fong
Room: Rapscallion Seafood House
Resume: Started cooking for the New China Club when he
was 18. Has worked at the Nugget’s Steakhouse. Cooking for 20
years.
“We’re the
number one seafood house in northern Nevada. There is a lot more
fresh fish being requested and lighter side dishes, including
more vegetables. People are thinking healthier, but we still
sell great steaks. Despite our reputation as a seafood
restaurant, we have top quality Certified Prime Angus beef; less
that 1% of meat has the ability to meet that standard. I am
still very active as a cooking chef, and that way I know how
things are leaving my kitchen. Our desserts are all made in
house, and we know that our customers are getting the best and
freshest of everything. We start very early in the morning to
make sure that we have the freshest products and that our menu
items are ready to go. I want to make sure our customers have
the best experience possible.”
Favorite
Recipe:
Oven Baked Shrobster
(Stuffed Live Maine Lobster with Rock Shrimp)
(Serves 2)
-
1 each
Live Maine Lobster
-
1 pound
Rock Shrimp
1/4 cup chopped Green Onions
-
1/4 cup
fresh grated Parmesan Cheese
4 Large Eggs
1 teaspoon Old Bay seasoning
-
1 teaspoon
coarse Black Pepper
-
2 cups
Panko Breadcrumbs
Steam lobster
and rock shrimp until fully cooked. Then chill in ice bath until
cold. Split lobster in half remove tail meat set-aside and rinse
the shell. Chop the lobster tail into small pieces, mix with
chopped rock shrimp, chopped green onions, parmesan cheese, egg,
old bay, breadcrumbs and pepper together. Stuff the mixture into
the lobster shell. Add more parmesan cheese and breadcrumbs
before baking at 375 degrees for 15 to 20 min. or until golden
brown.
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