Foodie Chap: The Ritz Carlton in Half Moon Bay
KCBS radio 'Foodie Chap' and CBS 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.
By Liam Mayclem, the KCBS Foodie Chap
Fourth in his family and second in The Ritz-Carlton Hotel Company to earn the title Maître Cuisinier de France (French Master Chef), and a fifth generation restaurateur, Xavier Salomon's passion for food began at his family's kitchen table in Savoie, France.
Salomon's European tenure includes training under Jo Rostang at his Michelin Three-Star restaurant La Bonne Auberge in Antibes, France. Chef Salomon continued his education at Le Bateau Ivre in Courcheval and graduated from Thonon les Bains Culinary Academy. In 1991 he joined The Ritz-Carlton Hotel Company as the executive chef at The Ritz-Carlton, Aspen and in 1996, moved to Atlanta as executive chef at The Ritz-Carlton, Buckhead.
"Cooking to me is not a job, it's my life. It's how I live everyday around anything that has to do with food and cooking."
- Xavier Salomon
Chef Salomon joined The Ritz-Carlton, Half Moon Bay in July 2001, where he has overseen all dining experiences throughout the resort including its signature restaurant Navio. His passion for utilizing Northern California's rich bounty of local harvests has resulted in an acclaimed dining experience which has won national acclaim for The Ritz-Carlton, Half Moon Bay and its accomplished culinary team.
I had the joy of having my 40th Birthday at the Ritz Carlton Half Moon Bay with Chef Xavier at the helm sweating over my Yorkshire Puddings. It was one of the best nights and best meals of my life. Chef Xavier and his talented team "made it so special"!!
The NAVIO kitchen was the setting as brunch smells filled the air, for our recent tasty chat.
5 Tasty Questions with Chef Xavier Salomon
1. Where did you sharpen your knife skills?
I was born into it. I'm the fifth generation of chefs. I was able to sharpen my knife as soon as I was able to walk.
2. What is always in your fridge?
Always in my fridge is probably cheese.
3. Burger or foie gras?
You have to ask the question? It's foie gras.
4. What music gets you pumping while you're home cooking?
I would say probably Johnny Hallyday, and lately maybe Lady Gaga.
5.Your last supper, what would you eat and who would attend dead or alive?
My two grandfathers because they were both chefs and they never got to see me be a chef, Paul Bocuse, and of course some other friends. I would be cooking. We would be sitting in front of a big fireplace, we'd roast a cou de boeuf, pretty much all the stuff I'm not allowed to eat anymore.
Five tasty answers, thank you Chef.
Herbs Risotto
Artichokes and Roasted Tomatoes
(Pictured above)
Serves 4
Ingredients
2 cups Arborio Rice
1 medium (diced) onion
2 tbsp butter
Lemon Olive Oil, to taste
1 tbsp chervril
1 tbsp basil
1 tbsp tarragon
1 tbsp chives
1 cup white wine
6 cups chicken broth
10 pieces artichoke
20 pieces cherry tomato
salt, to taste
1 sprig thyme
1 clove garlic
2 pieces lemon
Procedure for Artichoke
-Peel them and cut them in quarter
-Remove the center
-Keep them in lemon water until needed
For the Chips, use a mandoline to make the chip. Fry them in a 350ºF oil until golden brown.
For the Puree, cover the pieces with white wine and wate. Cook on medium Heat for 10 minutes and Blend the mix.
For the Rest, Saute in oil with thyme and deglaze with white wine. Cook them until tender.
Procedure for the Tomatoes
-Roast the tomatoes in an oven at 350ºF for 10 minutes with Lemon oil, thyme and garlic.
Procedure for the Risotto
-Sweat the onion until transparent (medium Heat) with butter
-Add the rice and slowly cook it (low Heat for 5 minutes)
-Deglaze with the white wine
-After evaporation add the Chicken Broth to cover
-Repeat this operation until the rice is "Al Dente"
-Add the puree of Artichoke in the risotto
-Add the chopped herbs, Sauteed Artichoke, Roasted Tomatoes,
-Plate it in a bowl
-Finish with Lemon Oil and the Artichoke Chip
(Copyright 2011 by CBS San Francisco. All Rights Reserved. This material may not be published, broadcast, rewritten, or redistributed. Wire services may have contributed to this report.)
