1.) Curtis Stone, Gwen, Los Angeles – Skull Island “Shrimp” and Grits
Curtis Stone, an Australia-born chef currently working at Gwen in Los Angeles, California, showcased his home country in U.S. style, with his demonstration “From the Bush to the Bay – Fine Dining from Down Under.” His dish featured Austral Fisheries’ Skull Island Tiger Prawns from the Gulf of Carpentaria in Australia, in a take on shrimp and grits.
Certified by the Marine Stewardship Council (MSC), Skull Island tiger prawns are the world’s first certified sustainable tropical prawns. They are only caught during the evening from August to November each year to ensure minimal impact on bycatch. The remainder of the year, the fishery is closed to ensure juvenile tiger prawns have ample time to grow into adults and reproduce. Skull Island tiger prawns are now also completely carbon neutral, with Austral Fisheries being certified under the Australian Government Carbon Neutral Program.
Stone started his culinary career at Savoy Hotel in Melbourne, Australia. He then worked in London as a protégé to Chef Marco Pierre White at Café Royal and Mirabelle before becoming head chef at Quo Vadis. In the years following, Stone made multiple television appearances, including on TLC’s “Take Home Chef” and as host of the third season of Bravo’s “Top Chef Masters.”
Stone went out on his own in 2014, opening Maude in Beverly Hills, California. With a monthly set menu inspired by one seasonal ingredient, the restaurant quickly garnered rave reviews and numerable accolades: Eater L.A.’s “Restaurant of the Year,” L.A. Weekly’s “Best New Restaurant,” and a James Beard semifinalist nod for “Best New Restaurant.” In 2016, Stone and his brother Luke debuted Gwen (named for their other grandmother) in Hollywood, California. Meat-centric Gwen boasts an in-house butchery, and Eater L.A. named Stone “Chef of the Year.”
Aussie shrimp and grits (Serves 4)
INGREDIENTS
- Cured Duck Egg:
- 3 cups kosher salt
- 4 duck egg yolks
Crispy Amaranth:
- Salt
- ½ cup amaranth
- Canola oil
Parsnip Grits:
- 10 pound small parsnips, peeled and coarsely chopped
- 3 cups heavy cream
- Salt
To Assemble and Serve:
- ¼ cup white wine
- Juice of ½ lemon
- 1 ounce unsalted butter
- 1 teaspoon finely chopped chervil
- Sherry vinegar
- Salt
- 4 large Skull Island prawns, peeled, deveined, and skewered; shells reserved
- 1 tablespoon olive oil
METHOD
For the Cured Duck Egg: In a square baking dish, evenly spread half the salt. Make four indentations in the salt and carefully place yolks inside. Cover with remaining salt. Cover dish and refrigerate 5 days. Remove cured yolks from salt and rinse carefully. In a dehydrator set to 130°F, dehydrate eggs for 22 hours, or until yolks are dry to touch.
For the Crispy Amaranth: In a medium saucepan over high heat, bring salted water to a boil. Add amaranth and cook 20 minutes, or until tender. Drain amaranth and spread on dehydrator trays to cool. Set dehydrator to 130°F, and dry grains overnight. In a medium saucepan over high heat, heat 3 inches of oil to 400°F. Fry amaranth 30 seconds, until puffed and crisp. Transfer to a paper towel-lined tray and season with salt. Reserve in an airtight container.
For the Parsnip Grits: In a meat grinder fitted with a medium dye, grind 4 pounds of the chopped parsnips. Spread ground parsnips evenly on dehydrator trays. Set dehydrator to 130°F and dry completely. Add dehydrated parsnips to a food processor and pulse until coarsely ground, like grits. In a large saucepan over medium heat, bring cream to a simmer. Add 2 pounds of chopped parsnips, remove from heat, cover, and steep 1 hour. Strain and refrigerate cream; set aside cooked parsnips for another purpose. Juice the remaining parsnips, strain, and refrigerate. In a large saucepan over medium heat, combine “Parsnip Grits,” parsnip cream, and parsnip juice. Bring to a simmer and cook until thick and creamy. Season with salt. Keep warm.
To Assemble and Serve: In a small saucepan, add wine, lemon juice, prawn shells, and ¼ cup water; bring to boil. Reduce heat and simmer 5 minutes, until slightly reduced and shells are pink. Strain into another saucepan, whisk in butter and chervil, and season with vinegar and salt; keep warm. Brush prawns with oil. On a hot plancha, cook prawns, turning as needed, for 3 minutes. Evenly divide parsnip Grits between 4 shallow serving bowls. Remove skewers from prawns and set over grits. Garnish with Crispy Amaranth and micro planed Cured Duck Egg.
