Bacara Resort and spa

 

Boston bred Executive Chef David Reardon's nearly endless list of achievements and accomplishments began in 1977 where he received a degree in Business Administration from Massachusetts Bay Community College. Three years later, he entered Sheraton’s Executive Chef Training Program, having since proven himself an expert at enticing epicureans across the nation, from Boston to Hawaii and now California.

Chef Reardon is a co-founder of Sheraton’s “Cuisine of the Americas,” a newly released program. The group focuses on the diversity of foods, seasonings and styles unique to the cultures and societies of the Western Hemisphere, providing tasty, low-fat and low-calorie recipes. In his 23 years in the kitchen, this talented chef has competed in nearly 24 American Culinary Federation competitions and won honors and medals in each. A member of the Texas Culinary Olympic Team since 1985, Chef Reardon has won gold, silver, and bronze medals in the prestigious IKA/HOGA Culinary Olympics. Overall, his team placed third among 29 other competitive countries and 14 regional U.S. teams, capturing 10 regional medals. In 1989, Chef Reardon was awarded first place in the American Heart Association Cook-Off. In 1990, he won first place at the British Columbia Salmon Cook-Off. In 1994, David participated in the Culinary Food Festival in Limerick, Ireland, where the Texas team won first place. In addition, as General Manager/Executive Chef, he secured a five-diamond award for Laurels at the Sheraton Park Central Hotel in Dallas.

Chef Reardon’s keen sense of products and creative adaptability allowed him to take full advantage of the abundance of resources from Hawaii- land and sea. From 1996 to 1999, Chef Reardon was the Executive/Director of Culinary Services at The Orchid at Mauna Lanai on the Island of Hawaii. There, he later became the Executive Chef/Food and Beverage Director of Diamond Head Grill, located in the W Honolulu-Diamond Head Hotel, a subsidiary of Starwood Hotels & Resorts Worldwide, Inc.

Currently, Chef Reardon is Director of Food and Beverage/Executive Chef of our own Bacara Resort and Spa, Santa Barbara, CA where his goal is to earn and maintain a five diamond-five star status honoring the resort as one of the finest resorts in our nation.

Chef has shown on our program twice, both times dazzling our watchers with his infectious, Bostonian personality sharing without reservation, some of his terrific Bacara Resort and Spa recipes. Take a look below!

Chef workin it up!

Chef David, ingredients for the special, house made Bacara Ranch Tomato Conserve and the delish finished product! Available at the Resort now.....Scroll down for this recipe!

 

Recipes First Show

 

Maine Lobster with "Bacara Ranch" Hass Avocado Salad

Drizzled with Vanilla Orange Vinaigrette

INGREDIENTS-Lobster

Serves 6

3-1 1/2 lb. lobsters

1 gallon court bouillon or vegetable stock

 

METHOD:

Place lobsters in court bouillon and cook 12-14 min. Place in ace bath to cool. clean lobster out of shell. Reserve tails and claws. Cut tail in half lengthwise. Keep in half moon circle!

 

INGREDIENTS-Avocado Salad

2 ea. ripe Hass avocados

1 medium onion, 1/4 in. thick, grilled and diced

1 Tbsp. roasted garlic puree

1 oz. fresh lime juice

1/2 jalapeno pepper, diced no seeds

4 ea. plum tomatoes, seeded and diced

1/4 cup diced cilantro

1 ea. ripe mango, peeled and diced

1 Tbsp. ground cumin

Salt to taste

White pepper to taste

 

METHOD:

Fold all ingredients together and season to taste

 

INGREDIENTS-Vanilla Orange Vinaigrette

1/4 tsp. vanilla bean pulp

4 Tbsp. good quality olive oil

1/2 cup fresh squeezed orange juice

2 Tbsp. Rice Wine Vinegar

Salt to taste

White pepper to taste

2 oz. Frisee

 

METHOD:

Mix all ingredients with a whisk until well blended. Reserve frisee for the plating.

 

PLATING:

Position 1/4 cup Hass avocado salad in center of large white plate using small ring mold. Place a 1/2 lobster tail on top of salad. Position one claw on side of salad. Drizzle a light amount of vanilla orange vinaigrette over frisee and place atop the lobster....Drizzle plate with remaining vinaigrette.

 

 

Ahi Tempura-Wasabi Ginger Infusion

with Asian Greens and Crispy Won Ton Ribbons

 

INGREDIENTS:

Serves 6

8 oz. fresh ahi tuna loin

2 cups Asian Greens (or spicy mixed greens)

2 ea. nori seaweed sheets

2 Tbls. shirachi chili sauce

1 cup flour for dusting

1 tsp. black sesame seeds

4 cups panko bread crumbs

1/2 cup won tons, julienne, fried crisp

3 cups tempura batter

Salt to taste

Pepper to taste

 

TEMPURA BATTER:

1/2 cup flour

1 cup ice water

1/2 cup cornstarch

1/4 tsp. salt

1 ea. egg

 

METHOD:

 

TO PREPARE BATTER:

In a medium bowl combine all ingredients and mix well making sure the batter is not too thick (if so, add more ice water).

 

TO MAKE AHI:

Place nori paper on dry surface. Season ahi loin with salt and pepper. Place ahi at one end of nori and roll up; to seal, moisten edge with water. Dust nori rolls with flour, then dip into tempura batter, then panko crumbs. Reserve for frying.

 

METHOD:

In a deep fryer or skillet heat 1 quart of canola oil to 350 degrees. Using a tong, place ahi roll in hot oil for about three minutes or until golden brown. Place on paper towel and let drain. With a sharp knife cut into half inch slices and reserve for plating.

 

WASABI-GINGER INFUSION:

 

INGREDIENTS:

1 tsp. canola oil

2 ea. shallots, diced

1 Tbls. lemongrass, chopped

3 Tbls. fresh ginger, chopped

2 ea. garlic clove, diced

2 Tbls. wasabi paste

1/2 cup white wine

1/2 cup rice wine vinegar

1/3 cup soy sauce

1/2 cup heavy cream

1 cup unsalted butter

1 Tbls. fresh chives, chopped

 

METHOD:

In medium sauce pan, heat canola oil. Add shallots, lemongrass, ginger sauteing until tender. Add garlic and cook a few minutes watching not to burn or brown the garlic. Add wasabi paste, white wine, rice wine vinegar and soy sauce. Reduce mixture to 3/4 cups, then add heavy cream. Reduce to 1 cup. Remove from heat and whisk in butter a Tbls. at a time. Strain through a fine strainer. Add chopped chives and reserve for plating.

 

PLATING:

On a warm plate ladle 1-1/2 oz. wasabi ginger sauce in center of plate. Place a small amount of Asian greens in the center of the plate. Top or surround three slices of ahi tempura around the greens, then add shirachi. Drop around outside edge of the plate and garnish with black sesame seeds topping all with crispy won ton ribbons.

 

Recipes-Second Show

 

Ahi Tartar with Ginger-Soy Essence

 

INGREDIENTS:

Serves 4

8 oz. 1st grade Ahi tuna (chopped into 1/8 inch dices)

1 tbsp. chopped chive

2 tsp. ginger-soy essence marinade

1 tbsp. finely chopped shallots (minced)

½ cup micro greens

1 English cucumber thinly sliced

Fresh cracked pepper

 

METHOD:

In small bowl, add diced Ahi, chopped chive, minced shallot, ginger-soy marinade, and fresh cracked pepper. Mix with a spoon. (Reserve)

On serving plate, place cucumber in a circle overlapping each other. Place ring mold in center and fill with Ahi Tartar. Top with micro green and serve.

This recipe for Ahi Tartar serves/makes 4 servings.

 

Grilled Lamb Chops with Herbed Goat Cheese, House Made Tomato Conserve

and Bacara Ranch Baby Greens Salad with Roasted Corn and Aged Sherry Vinaigrette

 

INGREDIENTS:

Serves 4

3 racks of lamb

1 cup olive oil

2 Tbsp. chopped garlic

2 Tbsp. chopped rosemary

1 cup herb goat cheese

1 cup tomato conserve (homemade at the Resort)

2 cups grilled corn removed from cob

2 each grilled red onion ¼ inch thick

¾ cup olive oil

1/3 cup aged sherry vinaigrette

Kosher salt

Large Bowl of Baby Field Greens

Fresh Ground Pepper

 

METHOD:

Preheat grill, cut Lamb chop into 24 chops. In a large bowl marinated lamb chops with 1 cup olive oil, chopped garlic, chopped rosemary and salt & pepper for about 3 hours. Cook until medium rare and let rest for 5 minutes. Spread ½ tbsp herb goat cheese on each lamb chop. Then top with 1 tsp. tomato conserve on each chop. For the salad, add olive oil, sherry vinaigrette and salt & pepper to greens and toss lightly. Divide evenly on 8 plates and place 3 lamb chops on each plate. Add corn and red onion and serve.

 

Pan Seared Sea Scallops

with Curried Pesto Broth, Whipped Potatoes, Caramelized Onions and Candied Leeks

 

 

 

 

 

 

 

 

 

 

Featured
Winery/Vineyard

Wine Pairing

Delightful Neil Conway from Southern Wine and Spirits pairs a trio of great wines perfectly with our Chefs creations for the second show. First up he choose a Boutari Muschofileso, 2004 to enhance the Tartar with Avocado Salad! Secondly Neil decided on a Beckman Vineyards Purisma Mountain Vineyard Macsanne 2003, Santa Ynez Valley to compliment David's rich and multi-leveled lamb salad. And lastly, Phil decided upon Northstar Merlot, Columbia Valley, 2002 to enhance and intrigue those indulging in the lush Pan Seared Scallop number....we all concurred! Neil choose perfect wines, making our day one to remember! Thanks Neil.