Special Feature: Products Sally Recommends
An Interview with Fred Halpert
Sally and Antonia interview Fred Halpert (owner and executive chef of the Brava Terrace restaurant in St. Helena).
Interview Time (24:25)
- Check out these recipes and photos while enjoying the interview...
8 ounces pork tenderloin
8 ounces wild rice, cooked
2 cobs corn, kernels removed
1 bunch green onion, chopped
Sauce for tomato broth:
8 whole tomatoes
8 ounces veal stock
6 ounces chicken stock
2 ounces hickory wood chips
1 ounce tomato paste
2 Tablespoons olive oil
1 bay leaf
2 carrots, coarsely chopped
4 celery stalks, coarsely chopped
2 white onions, coarsely chopped
2 cloves garlic, coarsely chopped
2 Tablespoons unsalted butter
Soak hickory chips in water for one hour.
Cut tomatoes in half and brush with olive oil, season accordingly. Over medium-low flame, add you water soaked hickory chips. Grill you tomatoes for 10 minutes. Remove from grill.
In sauce pan over high heat, sauté vegetables in butter with bay leaf. When they are brown, add the smoked tomatoes and stir gently. Cook until the tomatoes start to break up.
Add both stocks and tomato paste. Reduce by 2/3 and strain the sauce. Keep warm.
Season the pork and grill to desired temperature. Set aside.
In small sauce pan, add your cooked rice, corn and half the green onions. Add smoked tomato broth to the sauce pan. Simmer for two minutes. Adjust seasoning.
Place rice mixture in the middle of plate. Thinly slice pork on the bias and layer over the rice horizontally. Place haystack potatoes on top of the pork, directly in the middle. Garnish with green onions on the plate.
16 ounces portabella mushrooms, approximately eight mushrooms
6 cloves garlic, roasted
2 shallots, chopped fine
2 ounces daikon radish sprouts
1/2 ounce mixed herbs: chives, tarragon, basil, chervil and dill
4 ounces spinach leaves, washed well
8 ounces walnut oil
2 ounces balsamic vinegar
1/2 ounce sherry wine vinegar
2 ounces peanut oil
1 cob corn, roasted and kernels removed
4 artichoke hearts, quartered
2 ounces unsalted butter
Roll spinach leaves together in the form of a cigar. With your knife, slice spinach crosswise to form thin strips. Set aside.
In mixing bowl, which together the garlic, shallots, walnut oil, sherry wine vinegar and balsamic vinegar. Season accordingly. Set aside.
Brush the mushrooms with the peanut oil and season with salt and white pepper. Grill the mushrooms, just like a hamburger, to medium rare. Keep warm
Toss the spinach with the vinaigrette. Adjust seasoning. Place the spinach in the middle of a plate. Toss corn and artichokes together. Place around the spinach.
Place mushroom, while still hot, on the spinach. Drizzle the mushroom with the vinaigrette and garnish the dish with the mixed herbs and daikon sprouts.
8 Norwegian salmon filets, 6 ounces each
1 pound pearl pasta
8 ounces saffron broth/consommeé
4 ounces green beans, finely sliced on the bias
1 red onion, small dice
2 red bell peppers, julienned
2 green bell peppers, julienned
4 tablespoons olive oil
mixed herbs: dill, tarragon, chervil and chives
pinch chili flakes
Cook pasta with saffron for the color. Set aside.
Sauté onions and bell peppers in half of the olive oil. Cook until al dente and set aside.
In sauce pan, heat the broth and add the chili flakes. Set aside and keep warm
Season the salmon with salt and white pepper and grill to medium-rare, brush with olive oil.
In another sauce pan, warm the pasta with a small amount of broth. Add the peppers, onions and green beans. Adjust seasoning with lemon juice, salt and pepper. Add the remaining olive oil.
Spoon the pasta mixture onto the plate. Place fish on top and ladle small amount of broth over the fish. Garnish with herbs and serve.