Foodie Chap With Chef Misael Reyes of Bistro Boudin
KCBS radio “Foodie Chap” and KPIX 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.
KCBS Foodie Chap Podcast:
Misael Reyes began his culinary career in the kitchen at Splendido’s at the Embarcadero in 1997. After several years, he joined the culinary team at Rubicon where he helped to organize the kitchen and establish elevated systems and procedures. Reyes thrived in Rubicon, which was owned by Academy Award-winning film director Francis Ford Coppola, who is also very passionate about food and wine, especially with a nod to his Italian heritage. Coppola was quite impressed with Reyes’ cooking and took him under his wing, teaching him how to make authentic Italian food, and incorporating tricks of the trade that Coppola had learned from cooking with his mother. Reyes helped Coppola open Café Coppola in San Francisco’s North Beach neighborhood. Reyes also helped Coppola open a second café in Palo Alto on popular University Avenue. Reyes stayed with Coppola’s operations for seven years and built a friendship that is still strong. Chef shares not just a passion for cooking with the movie director but also a birthday!!
In 2006, Reyes was eager for a new challenge and joined Bistro Boudin, which had recently opened. Reyes rose from Sous Chef to Executive Sous Chef and now oversees the entire culinary operation as Executive Chef. Originally from El Salvador, Reyes brings an international flair to his creative dishes at Bistro Boudin, while remaining true to Boudin’s San Francisco heritage.
Bistro Boudin is one of my stops on my August 17th “Inside the Kitchen Tour” (anyroad.com/insidethekitchen) that showcases tastes of San Francisco. The restaurant serves clam chowder in a sourdough bread bowl, the bread made the same way since 1849….yes you heard that right. Boudin’s sourdough is history and an important part of the San Francisco story.
Bistro Boudin is also the official caterer for the ARTEMIS team in the 34th America’s Cup. That is pretty darn cool. Way to go Chef!!
Chef Misael took some time out for a Foodie Chap chat. I also joined this talented chef in the kitchen as he whipped up his flavorful wild halibut recipe. You will find it below so you can download it and try it yourself at home.
“5 Questions with Chef Misael Reyes”
Bistro Boudin’s Wild Caught Halibut Recipe
1 each Halibut, 7oz portioned
1 each Side Sautéed Spinach
2 each Polenta Cake, fried
1 oz Shallots, sliced
4 oz Roasted Tomatoes
2 oz Sherry Wine
1 tsp Thyme, minced
1 tbs Garlic Butter, salt and pepper to taste
1 oz Parmesan Crisp
1. Season halibut with salt and pepper and pan sear
2. Place on sizzle platter and finish in oven.
3. Using same pan, saute shallots until golden brown.
4. Add roasted tomatoes and thyme; deglaze with sherry
5. Reduce by half; finish with garlic butter
6. Season with salt and pepper to taste
7. Using remekin, place spinach off center in large bowl
8. Place polenta cakes in bowl, one on top of spinach
9. Gently pour sauce around spinach and polenta
10. Place halibut on top of polenta; garnish with crisp
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