Foodie Chap: Fairmont Sonoma Mission Inn & Spa
KCBS radio 'Foodie Chap' and CBS 5 television 'Eye On The Bay' host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.
By Liam Mayclem, the KCBS Foodie Chap
Chef Tison joined the celebrated Fairmont Sonoma Mission Inn and Spa 1n 2003 from Fairmont sister property, New York's famed Plaza Hotel. A 15- year veteran and the youngest appointed Executive Chef of the legendary Plaza, Tison's nouvelle cuisine has earned extensive critical acclaim. During his tenure in New York, he captured a number of awards including FOOD ARTS "Silver Spoon", a gold medal at the NY International Food Show Exposition and first prize at the NYC Hotel & Motel Culinary Olympics.
Chef Tison trained in the kitchens of several of France's legendary master chefs including Bernard Waterlot, Roger Verge, Michel Guerard and Alain Chapel. Under their watchful tutelage, Chef Tison developed and refined his own unique style. "My cooking is heavily influenced by my strong classical background and the use of fresh American products."
"Cooking to me is about giving people the time of their life and creating an experience they will remember forever." - Executive Chef Bruno Tison
Tison has expanded his cuisine well beyond the borders of his classical training and has created his own signature culinary style. He is sure to surprise and delight diners at the Inn's signature Sante restaurant with his innovative menus. His inspired menus will change seasonally, highlighting the Valley's famed local produce. "As a Chef in Northern California, it is impossible not to be influenced by the local produce, products and culture of this area." "The Fairmont Sonoma Mission Inn & Spa has an incredible reputation for the style of food and presentation it has served over the years, the chance to again work in this area is an unbelievable creative opportunity for me."
Bruno is a member of La Chaine Des Rotisseurs and Societe Culinaire Philantropique. Tison and his wife reside in Sonoma County. An avid skier and fly fisherman, Bruno also enjoys a passion for luxury sports cars.
Chef Bruno recently found time for a chat and time in the Sante kitchen whipping up a Michelin star dish with your Foodie Chap.
5 Tasty Questions with Chef Bruno Tison
1. Define your cuisine.
I would say it is French, French and French with a lot of Californian frills. We have so much great product, farmers and ranchers in this area, that it would be impossible to not be influenced by it and creating great meals like that on a daily basis.
2. What will always be found in your fridge?
I would say cheese, olives and baba ganoush.
3. What dish reminds you of home?
Pithiviers.
4. What is your guilty food pleasure?
Cavier and champagne by the spoon!
5. At your last supper, you can have a couple of guests, dead or alive, who would they be and what would you eat?
My grandfather and my best friend would be invited. I would start with champagane and cavier, I would have a nice slice of foie gras with toasted brioche and a nice yquem. I'll have a freshly caught sea trout carpaccio with Puligny Montrachet wine, duck au sang with Chateau Patreuse wine and lots of cheese and la Tache wine. For desert, crepes Suzette with Krug Rose Millesime.
Poached Filet of Loch Duart Salmon
White Wine and Vegetable Nage & Petit Baby Vegetables
(Pictured above)
Serves 4
For the Nage:
3 oz. Sliced white onion
3 oz. Sliced Carrot
2 oz. Sliced Celery
2 oz. Sliced Leek
2 oz. Sliced Fennel Bulb
¼ bu. Thyme
3 ea Bay leaves
¼ tarragon
15 ea Black Peppercorns
4 cloves Garlic
1 Qt. White Wine
2 Qt. Vegetable Stock or Spring Water
4 tbsp Extra Virgin Olive Oil
1 tbsp Salt
For the Salmon and Petit Vegetables:
4 ea. 5 oz. Boneless skinless Loch Duart Salmon Filets
12 ea. Baby Turnips, Peeled and Blanched until Tender
12 ea. Baby Sweet Carrots, Peeled and Blanched until Tender
12 ea Blue Lake Beans Cleaned and Blanched until tender
12 ea. Baby Fennel, Cleaned and Blanched until tender
2 tsp. Whole butter
To Garnish:
Chervil sprigs, Fennel Fronds, and the remaining Olive Oil.
METHOD:
For the Nage:
1. In a medium Stock Pot sweat all the vegetables over medium heat in the 3 tablespoons of the Olive oil.
2. Add the white wine; bring to a boil, reducing by half.
3. Add the Vegetable Stock, as well as the remaining herbs and spices. Continue to simmer for about 1 hour.
4. Strain the Nage through a fine mesh chinous, cool and reserve.
For the Salmon:
1. In small rondeau bring the nage to a simmer.
2. Season the Nage with Salt to achieve the desired flavor.
3. When the nage is at a very light simmer, add the salmon filets, reduce the heat to a very low flame and cover.
4. Remove the salmon when the desired doneness is achieved.
For the Petit Vegetables:
1. Add all the baby vegetables into a medium sauté pan with a small amount of the nage, as well as the butter.
2. Bring the mixture to a boil, reducing to form a glaze.
To finish:
1. Arrange the Salmon on in the center of warm entrée sized bowls.
2. Place the Baby vegetables decoratively atop the salmon filet.
3. Pour approximately 4 ounces of the hot Vegetable and White wine nage into the bowls.
4. Garnish the dish by placing the fennel fronds and chervil sprigs atop the baby vegetables, drizzle the remaining extra virgin olive oil into the nage on each bowl.
Enjoy!
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