2.) Erik Korsch, North End Grill, New York City - Herb Skull Island Shrimp
Originally from Long Island, New York, Eric Korsch began his career as a line cook at a local diner during his teen years. After college, he cooked in Boston before moving to New York City and landing at Picholine, then forging his path through Prune, Jerry’s Cafe, and Aretsky’s Patroon, all in New York. Ready for a change, he and his wife moved to Sebastopol, California, opening Eloise, which showcased a distinct style of rustic French farmhouse cuisine. In 2009, Korsh and his partner, Ginevra Iverson, won StarChefs Rising Stars Awards for their work.
Returning to the East Coast, Korsh worked at The Waverly Inn before jumping back into ownership opening Calliope, a continuation of his rustic French style. In April 2014, after leaving Calliope, Korsh was named executive chef of Union Square Hospitality Group’s North End Grill. Six months later, the restaurant earned two stars from The New York Times.
At StarChefs, Korsch selected the Skull Island Prawns for his seminar presentation, “How to Bistro in Bordeaux,” a pairing of Bordeaux wines with his own bistro classics.
Herb Shrimp (Serves 1)
INGREDIENTS
- Compound Butter: (Yield: 8 ounces)
- 8 ounces Isigny Sainte-Mère butter, tempered
- 4 cloves garlic, minced
- Juice of 1 lemon
- Salt
- Black pepper
- Finley chopped parsley
To Assemble and Serve:
- Vegetable oil
- 4 head-on Austral Skull Island prawns
- 1 lemon wedge
- ½ cup Pernod
- Finley chopped parsley
METHOD
For the Compound Butter: In a bowl, combine all ingredients, seasoning with salt, pepper, and parsley. Cover and refrigerate.
To Assemble and Serve: In a sauté pan over high flame, heat oil and sauté shrimp. Flambé with Pernod. Mount shrimp with Compound Butter. Finish with a squeeze of lemon. On a serving plate, arrange shrimp and dress with residual butter from pan. Garnish with parsley.
