"Recipes from the Chef's Kitchen"

Show 775

Renaissance Mayflower Hotel
Washington D.C.
1127 Connecticut Ave. NW
Washington, D.C. 20036

Bill Downes - Senior Sous Chef

Dayboat Sea Scallops
with Toasted Farro, Black Olive Salt & Tomato Verjus

1)   5 each U-10 Freshly Dived Sea Scallops
2)   ¼ lb. Farro
3)   4 oz. Olive Oil
4)   1 sprig Fresh Thyme
5)   2 oz. Sweet Onion - minced
6)   2 oz. Fennel - minced
7)   4 oz. Black Olives
8)   8 oz. Kosher Salt
9)   4 each ripe Tomatoes - seeded and peeled
10) 2 oz. Verjus
11) 1 tbs. Garden Basil
12) 16 oz. Clam Juice
13) 1 oz. Micro Cilantro
14) Freshly Ground Pepper

1)   Store olives in salt for one week.  Puree together until smooth.
2)   Add 2 oz olive oil to sauté pan and toast farro.  After lightly toasted, add onion and
       fennel until soften.  Add 12 oz. clam juice and simmer until farro is tender.  Check
       seasoning with salt and pepper. Reserve on side.
3)   Chop tomatoes and add to small stock pot with 1 oz. olive oil.  Deglaze with verjus.
       Add 2 oz. clam juice and reduce until thickened.  Add basil and strain.
4)   Season scallops with fresh pepper and black olive salt.  Sear in hot pan with remaining
       olive oil.  Add thyme to pan.  Allow scallop to caramelize on first side before turning
       over.  About two-three minutes, flip over and bast the scallops with the flavored oil
       in the pan.  Cook on second side for about two minutes.
5)   Plate the farro on the side of the plate, sauce the other side of the plate with the
       tomato verjus and place the seared scallops down the center.  Garnish the top with
       micro cilantro.

Strawberry Rhubarb Crisp
with Tahitian Vanilla Gelato

1)   1 lb freshly picked Strawberries - sliced
2)   ½ lb. Rhubarb - diced
3)   2 oz. Lemon Juice
4)   1 tsp. Ginger - grated
5)   1 tsp. Vanilla
6)   2 tbs. Corn Starch - mixed with 2 oz. Water
7)   2 oz. Sugar
8)   2 oz. Gelato - Vanilla

For the Crust
1)   ¾ cup rolled Oats
2)   ½ cup Brown Sugar
3)   ½ cup Flour - all purpose
4)   ¼ cup Butter - room temperature
5)   ¼ tsp. Cinnamon

1)   Add rhubarb and strawberries to small sauce pot on medium heat.  Add sugar and gently
       cook until rhubarb is tender.  Add lemon juice, ginger, vanilla and mix corn starch to
       thicken mixture.
2)   Cool and reserve on side
3)   Mix together oats, brown sugar, flour, butter and cinnamon.
4)   Scoop mixture into greased muffin tins and bake at 350 deg. F. for about 8 minutes or
       until lightly browned.  Cool and remove from muffin tin.  Reserve on side.
5)   Place cooled crisp on bottom of plate or bowl, top with gelato, and top with strawberry
       rhubarb mixture.

Left Picture...Mayflower Hotel 85th Anniversary Cuvee
Right Picture...In the Studio Kitchen with Lindsey Gustin (right) and Bill Downes (left)

Good Eating!!!