Executive chef and owner of: Flambe Gourmet cooking school and catering, 1 Sherman Terrace, suite 102B.
How long have you been at the school and catering company? Two years.
How long have you been cooking? 16 years.
Did you go to culinary school? No.
Where have you worked in the past? Sardine, the Blue Marlin, La Brioche, Madison Sourdough.
Favorite foods: Almost anything authentic and Old World, with an emphasis on tropical and Asian cuisine.
Favorite ingredients: Local meats, organic produce and fresh seafood.
Favorite restaurants: Osteria Papavero, Sardine, Nostrano, Restaurant Muramoto, the Wisco.
Best tip for home cooks: Get a good knife, learn to use it and keep it sharp.
Favorite cookbook: “Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats,” by Sally Fallon and Mary Enig.
Favorite recipe: Beef bourguignon.
— Samara Kalk Derby
- 4 tablespoons olive oil
- 1 large onion, sliced
- 2 pounds chuck steak, cut into 2-inch squares
- 1 tablespoon plain flour
- 1 bottle of red burgundy, or any rich red wine
- 2 cloves garlic, chopped
- ½ teaspoon thyme
- 1 bay leaf
- Salt and freshly ground pepper, to taste
- 1 pound smoked bacon, cut into small pieces
- 2 large carrots, peeled and sliced
- ¼ pound mushrooms
Add the oil to a casserole dish and heat on a burner over medium heat. Add the onions and fry for a few minutes. Add the meat and fry until brown all over. Add the flour and mix. Gradually pour in the wine, stirring constantly. Do not stop stirring until the wine is all in and there are no lumps. Add the garlic and herbs, and season with salt and pepper.
Cover the casserole dish with the lid and place in the oven. Cook for two hours. When the two hours are up, add a little oil to a small frying pan and fry the bacon until it becomes crispy. Add the carrots to the pan with the bacon and cook until brown. Slice the mushrooms, then add the mushrooms, bacon and carrots to the casserole. Cook in the oven for another hour with the lid on.