- Liam Mayclem, the KCBS <a href="http://sanfrancisco.cbslocal.com/content-vertical/foodie-chap/">Foodie Chap</a>


SAN JOSE (CBS SF) – Having worked closely with James Beard award-winning chef Michael Mina and legendary French chef Christian Delouvrier for 10 years, Victor Pokorski brings new leadership, passion and heightened culinary standards to Arcadia.

“Arcadia is one of San Jose’s premier steakhouses. I want to take it to the next level. We’ve assembled an entirely new culinary team with in-depth experience at world-class restaurants and hotels across the country. Our ambitious A-team plans to re-launch Arcadia into a new realm of culinary brilliance and guest service,” says Executive Sous Chef Victor Pokorski.

Pokorski credits Christian Delouvrier as his mentor. From 2006 to 2008, he worked as Delouvrier’s executive sous chef at La Goulue in Bal Harbor, Florida and Brasserie Ruhlmann in Chicago. Delouvrier is famous for garnering four stars from the New York Times for Lespinasse at the St. Regis and three stars for Maurice and Les Celebrites, also located in New York City.

“I’m very fortunate that Delouvrier fine-tuned my skills in classical French cuisine and Michael Mina introduced me to contemporary American fare prepared to haute-cuisine standards without the pretention. Both chefs are true innovators with an eye for detail and dedication to culinary excellence. I hope to inject Arcadia with what I have learned from these great chefs,” says Pokorski.

Pokorski is revitalizing Arcadia’s approachable fine dining experience with more robust and inspired flavors, artistic presentations and gracious service. He has cultivated closer relationships with local farmers, butchers and purveyors in order to showcase the freshest seasonal ingredients on his menus.

Having grown up in Virginia, Pokorski defines southern hospitality. He engages with guests on a nightly basis and is elevating the restaurant’s overall service standards.

Pokorski combines culinary prowess with business savvy. After obtaining a Bachelor of Science Degree in Business Administration from Old Dominion University in Virginia, he earned an Associate of Science Degree in Culinary Arts at Johnson & Wales University in Florida.

Chef Victor and I met in the ARCADIA kitchen for our tasty FOODIE CHAP chat. ARCADIA is one of 20 plus restaurants participating in DINE DOWNTOWN SAN JOSE, an annual festival celebrating the restaurants, chefs and cuisine of Silicon Valley. Diners have the opportunity to enjoy specially priced three course prix-fixe dinners at the finest restaurants in the region. The locally sourced menu at ARCADIA is among the finest San Jose has to offer and their 3 course prix-fixe at $50 is worth every single cent. My tip – sit at the bar and watch the dinner theatre unfold feet away.

Enjoy our tasty talk and the delish salmon recipe (below)!

Cheers, Liam!
 



 
xxxArcadia Salmon

Ingredients:

  • 4ea- 5oz portion of Pacific salmon
  • 2 cup Romesco
  • 16 tbls Saffron Emulsion
  • 8oz heirloom summer squash
  • 1 oz micro cilantro (garnish)

Liam Mayclem & Chef Victor PokorskiExpanded Recipes

  • Romesco
  • 1 cup dice tomato (roasted on grill)
  • ½ cup dice Red peppers (roasted on grill)
  • ½ cup red onion slices (roasted on grill)
  • 2ea cloves of garlic confit
  • 2 tbls tomato paste
  • 3oz bread crumbs (any type will do)
  • Pinch of ground Cumin
  • Pinch of ground Corriander
  • Pinch of Chili Flakes
  • 1 ½ tsp. sherry vinegar
  • 3 tbls Olive Oil

 
Method of Preparation
1. Roast all items as directed.
2. Put all ingredients in Blender and puree till smooth.
3. Season with Salt and cracked black pepper.


 
Saffron Emulsion

  • Pinch of Saffron
  • ½ cup cream
  • ½ cup water
  • 1 tbls lecithin
  • Pinch of Salt

 
Method of Preparation
1. Steep saffron in cream, water, salt in a small sauce pot.
2. Once Liquid is yellow and tasting of Saffron, pour into blender and add lecithin.
3. The lecithin acts to stabilize liquid into an emulsion (frothy state).


 
Summer Squash

  • 8 oz summer squash dice
  • 2 oz butter
  • 2oz chicken stock
  • ½ oz chive

 
Method of Preparation
1. Saute summer squash in butter season with salt and pepper
2. Once squash starts to brown add chicken stock and chives.
3. Reduce liquid to create a glaze on the squash
 


 
For more on Dine Downtown San Jose, visit sjdowntown.com/dinedowntown
 

 


 

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.
Follow him on Twitter & Facebook @foodiechap

 

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