elements restaurant
Chef Paulie.....the one we know and LOVE!
Home Grown! Young Chef Leads Award-Winning Team at Elements Restaurant, Santa Barbara, CA. Executive Chef, Paul Becking got his first taste of Santa Barbara when his high school lacrosse team from Pebble Beach, CA visited Santa Barbara for games. "I loved the beauty of the city," the 31 year old Chef exclaimed! "I knew that I wanted to return."
Becking always had a love for cooking, which he obtained by helping his parents in the kitchen. Paul's parents owned an International manufacturing business which meant frequent family trips to destinations around the world. During those trips, Becking's father always included tours of the kitchens of the finest restaurants. His father, a self taught gourmet, and his mother, a graduate of cooking schools in San Francisco, made it a priority to put a good meal on the table.
When the time came to return to Santa Barbara, Becking enrolled in Santa Barbara City College and then transferred to the University of California, Santa Barbara (UCSB) where he graduated with a Fine Arts degree emphasizing sculpting and painting. He now considers cooking his art form of choice! Becking met his wife at UCSB who also had an extensive background in restaurant service. Through his wife and common friends who worked in the industry, Becking embarked upon his first job as a cook at historic Cold Springs Tavern in the hills of Santa Barbara. Realizing this was the profession he would pursue, he returned to City College and enrolled in the culinary program with a dream of one day opening his own restaurant. Apprenticeships included some of Santa Barbara's finest dining establishments - Mattei's Tavern, San Ysidro Ranch and bouchon. In 2004 Paul brought together a group of partners including Andy Winchester and Larry Kreider to open Elements Restaurant as Executive Chef/Owner.
Although Elements is only in its third year of operation, they have received Reader's choice honors from the Santa Barbara News Press and the Santa Barbara Independent as "Best New Restaurant". Elements serves lunch, dinner and Sunday brunch, with a menu of worldly fusion and California cuisine. Under the direction of Chef Becking, Elements is also recognized as one of Santa Barbara's leading offsite caterers. "We try to bring together the best European, American and Asian cuisines, and always take advantage of the freshest, local and regional ingredients, paired with a wine list showcasing the rich local wine region of Santa Barbara county," said Chef Becking.
RECIPES
Fresh, Santa Barbara, Chanterelle Soup
INGREDIENTS:
1 Tbls. butter.
1 large yellow onion, 1/4 in. dice
1/2 cup celery, 1/4 in. dice
1/2 cup carrot, 1/4 in. dice
6 cloves peeled garlic, smashed & chopped
2 tsp. fresh thyme, chopped lightly
2 tsp. fresh tarragon, chopped lightly
1 lb. Chanterelle mushrooms sliced reserving 2 medium chanterelles per guest.\
1/2 lb. button mushrooms, sliced
2 russet potatoes, peeled & diced 1/4 in.
6-8 cups chicken stock or vegetable stock
1/4 cup sherry
1 cup heavy cream
2 tsp. Worcestershire Sauce
Sea Salt to taste
White Pepper to taste
Juice of 1 fresh lemon
METHOD:
Melt butter in stock pot & saute onions, celery, carrots & garlic for 5-6 min. until brown.
Add thyme, tarragon, both mushrooms & potatoes sauteeing about 5 min.
Add stock, Sherry, Worcestershire Sauce & cream simmering lightly until potatoes are fork tender.
Puree stock-vegetable mixture in blender & return to pot.
Season with salt, pepper & lemon juice to taste.
BEER BATTER:
Combine beer & flour with a fork.
Coat Chanterelles in batter until crispy.
PRESENTATION:
Plate soup topping each serving with a dollop of crispy Chanterelles, fresh tarragon leaves and a nice olive oil.
Salt Roasted Prime Rib with Wholegrain Mustard Horseradish Sauce!
Cracking it Open.....
INGREDIENTS:
1/2 prime rib
6 egg whites
3 boxes Kosher Salt
Fresh ground black pepper
1 bunch fresh thyme (leaves removed from stalks)
METHOD:
Pre heat oven to 375 degrees.
Pat dry & season prime rib evenly with pepper & thyme.
Beat egg whites in mixer until soft peaks form.
Add salt to eggs combining thororghly, creating a plaster-like consistency.
Place roast on baking sheet covering evenly with salt & egg plaster.
Roast for approximately 1 hr. or until an internal thermometer poked through salt crust reads 115 degrees.
Dust off any excess salt, let roast rest for a few minutes, slice, plate, garnish as desired & serve!
SAUCE.....
INGREDIENTS:
1-8 oz. container sour cream or crème fraiche
1 Tbls. whole grain mustard
2 Tbls. (or more to taste) prepared horseradish
1 Tbls. sugar
1 tsp. sea or kosher salt
1/2-tsp. fresh ground black pepper
METHOD:
Whisk together all ingredients combining well.
Refrigerate until ready to use.
