Originally from the Washington, DC area, Executive Chef Levi Mezick brings a wealth of culinary expertise to Restaurant 1833 and Coastal Luxury Management.
Knowing early on that his passion lay in crafting food, Levi began his career as a prep cook at the Relais & Chateaux Clifton at the Country Inn in Charlottesville, VA at the age of 17. His impressive career path over the past 20 years includes positions as sous chef at Daniel and executive sous chef at Café Boulud with celebrity chef Daniel Boulud, Oceana restaurant, and Thomas Keller’s Per Se, as well as stages in Michelin-starred European restaurants including Enoteca Pinchiorri in Florence, Italy. Levi teamed up with venerable Chef Michel Richard in 2008 at Michel at The Ritz-Carlton, Tysons Corner, Virginia, where he earned critical and popular acclaim for his creative riffs on classic cuisine utilizing modern ingredients and a fine-tuned technique.
In 2011, Levi was tapped by the founders of Pebble Beach Food & Wine to become the executive chef at their new dining concept, Restaurant 1833, located in an historic adobe in Monterey. At Restaurant 1833, Levi’s approachable and informed style is reflected in the menu, showcasing the authentic flavors of Central California. Early acclaim for Restaurant 1833 includes a 3-star review from Michael Bauer of the San Francisco Chronicle and a semi-finalist nomination for Best New Restaurant from the James Beard Foundation. Chef Levi will join the ranks of America’s top chefs for the upcoming Pebble Beach Food & Wine Festival. See Levi there this coming weekend (April 10th -13th). I’ll be there too.
Enjoy their Foodie chap chat, taped recently at 1833 in Monterey.
KCBS Foodie Chap Podcast:
Chef Levi Mezick’s Petrale Dish (credit: Foodie Chap/Liam Mayclem)
with Baby Artichokes, Butter Bean, Asparagus and Wild Spring Onions
Iocopi Butter Beans:
5 Butter beans
2 Celery stalks
2 Bay leaves
TT Bodega Sherry
Soak beans overnight. Drain. Simmer in chicken stock, salt, 1 onion halved with root in tack (please remove all dirt), 1 carrot cut into 4, 2 celery stalks cut into 4, 2 bay leaves. When beans are tender add 3 oz bodega sherry vinegar and simmer for 15 more minutes.
10 Baby artichokes, turned & halved
2 Onions, small dice
1 Carrot, small dice
2 Celery stalk, small dice
5 Cloves cracked garlic
6 oz bacon, diced
1 bu tarragon
1 bu thyme
8 oz white wine
3 gal chicken stock
Salt & pepper
Heat rondeaux and render bacon. Add olive oil, mirepoix and herbs. Season heavily. Sweat until almost caramelized. Add white wine. Reduce by half. Add artichokes. Cover with chicken stock. Season more. Cartouche and bring to simmer. Cook until almost tender. Cool in liquid. Remove artichokes and strain over braising liquid.
Spring Onion Puree:
Blanch onion tops and parsley. Puree until smooth.
Turn and clean 1 globe artichoke. Shave on mandoline and fry at 300*. Drain well and season while hot.
5.5 to 6 oz petrale sole filets
2 oz peeled asparagus
Sliced spring onion
Spring onion flowers
Pebble Beach Food & Wine
April 10-13, 2014