Foodie Chap With Chef Matthew Dolan of Twenty Five Lusk
KCBS Foodie Chap Podcast:
Twenty Five Lusk Executive Chef / Partner Matthew Dolan has been developing his culinary talents since he was fourteen years old. The Connecticut native had humble beginnings as a dishwasher and a fry cook, which sparked his interest in the business and led to his pursuit of formal training at the Culinary Institute of America in Hyde Park, New York, where he graduated at the top of his class.
Dolan has worked on both coasts, in-between, and internationally. He staged at New York’s famed L’Espinasse, and worked at Café des Artistes, which was well known for its famous artist and celebrity patrons. He relocated to New Orleans to work with Emeril Lagasse (who was just starting to become famous at the time Dolan worked with him), and has managed kitchens in Nantucket Island, and in Helsinki, Finland – where he led the kitchen of Michelin-starred Restaurant DEMO.
Upon moving to San Francisco, Dolan became part of the San Francisco dining scene with a successful run as executive chef at Garibaldi’s on Presidio. After reuniting with his culinary school colleague and longtime friend Chad Bourdon (managing partner of Twenty Five Lusk), Dolan pursued plans to create Twenty Five Lusk – a culmination of their shared vision to offer San Francisco an approachable fine dining experience with Modern American fare founded in classic French technique.
A passionate proponent of the environment, Dolan insists upon utilizing only sustainably sourced products, and he supports small and focused producers. He’s a member of the Monterey Bay Seafood Watch program, as well as a member of America’s Cup Healthy Ocean Project. Twenty Five Lusk is a certified San Francisco Green Business through the City & County of San Francisco.
Dolan’s commitment to his craft was recently honored through an invitation to join the U.S. Department of State’s American Chef Corps – a national committee of prominent chefs and culinary leaders who have pledged to further the industry’s role in diplomatic affairs. Dolan was asked to join the Corps following a meal he prepared at the legendary culinary mecca, the James Beard House in New York.
“5 Tasty Questions with Chef Matthew Dolan”
Whole Roasted Arctic Char
Sautéed Summer Vegetables, Sauce Beurre Rose
For the Fish:
1 ea Arctic Char (4 pounds approximately)
1 ea garlic bulb
1 ea lemon
2 sprigs thyme
2 fresh bay leaves
1 T black peppercorns
1 sheet of parchment paper
salt and pepper
Preheat oven to 450 degrees Fahrenheit. Scrape remaining scales, rinse cavity, and gently score along back and vertically into filets. Stuff with a halved lemon, split garlic bulb, thyme sprigs, pepper, and crumpled parchment – the paper allows the fish to stand upright. Stand fish on a well-oiled sheet pan lined with either a silicon mat or parchment paper. Oil the exterior of the fish evenly, and season with salt and pepper. Roast for 15 minutes on average, checking the scored filets every few minutes to achieve desired doneness.
For the Vegetables:
¼ lb Shishito Peppers
¼ lb Sunburst Squash – cut in half
1 bunch wild arugula – leaves cut and gently washed
1 bunch basil – picked leaves
2 whole shallots – peeled and sliced evenly to ¼ inch thickness
I T neutral cooking oil
1 Lemon – cut in half and seeded
salt and pepper as desired
In a medium size sauté pan, coat the bottom with a neutral cooking oil, and heat until just before the oil reaches its smoking point. Lower the pan heat to medium, and then add shishitos and squash. While constantly moving the ingredients of the pan to achieve a light and even browning, cook for 3-4 minutes and add shallots. Once the shallots are translucent, turn off the heat to the pan and season with salt, pepper, and lemon juice as desired. Lastly, fold in the basil and arugula leaves. Serve immediately.
For the sauce:
1 Large Yellow Onion – sliced
2 whole shallots – sliced – same as onion
2 ea garlic cloves – cut in half and remove the germ and sprout
1 ea leek – white part only, washed well and sliced a bit larger than the shallot and onion
2 parsley sprigs
500 ml rose wine – preferably one that you will enjoy drinking as there is a 250ml remainder that will serve as your reward in a moment…
1 T neutral cooking wine
2 cups unsalted butter – diced and chilled
salt and pepper as desired
In a medium sauce pot, heat the oil and add onion, shallot, leek, and garlic. Slowly cook these while constantly stirring, ideally preventing any coloring. Once these are translucent, add the wine and parsley. Bring to a simmer and reduce until there is only a small amount of wine remaining in the pot. Remove the pot from the heat and gradually whisk in cold diced butter. Once all of the butter is incorporated, strain through a fine strainer, season as desired and serve.
Twenty Five Lusk
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