Foodie Chap With Chef Carrie & Rupert Blease of Lord Stanley of San Francisco
SAN FRANCISCO (CBS SF) - There is a new restaurant to be excited about in San Francisco's Russian Hill neighborhood - LORD STANLEY. There is a husband and wife Chef team at the helm, Carrie and Rupert Blease.
They bring years of combined experience from all manner of restaurants all over Europe and the U.S. Most notably at Le Manoir aux Quat Saisons, Per Se, Blue Hill and locally at Central Kitchen and Commonwealth. The charming and talented culinary pair boffer a menu that is simple and refined with British and European influences.
The atmosphere is rather relaxed and casual. All the attention goes to the thoughtful and artful cuisine on the plate. The wines are carefully paired by wine director Louisa Smith. Pop in and enjoy at the standing room only wine bar.
Go for the tasting menu, if you can. It's opportunity to be taken on a complete and adventurous journey with the promise of your palate being please the whole way.
I stopped by Lord Stanley recently for a Foodie Chap chat. Carrie and Rupert could not have been more delightful. We covered much including how their love of food and for each other ignited beyond the kitchen.
Located on Polk Street in Russian Hill, Lord Stanley will offer simple yet refined cuisine with European influences served in a casual, friendly atmosphere. The wine list will focus on unique and exciting organic/biodynamic wines from around the world.
Rupert and Carrie Blease are the owners and co-Chefs of Lord Stanley. Their training stems from working throughout Europe and the US, most notably at Le Manoir aux Quat Saisons, Per Se, Blue Hill, Texture, L' Amphytrion, and locally at Central Kitchen and Commonwealth. Rupert and Carrie aim to bring influences from their travels and experiences to Lord Stanley, resulting in a menu that is simple yet refined, with British and European influences. The atmosphere is relaxed and casual, with a stand up bar serving unique and exciting wines from Wine Director Louisa Smith.
Chefs Carrie & Rupert Blease's
Salt Cod Brandade
Ingredients:
- 2 lbs Yukon Gold potatoes
- 2 sprigs of thyme
- 2 sprigs of basil
- 2 small cloves garlic
- ¼ cup extra virgin olive oil
- ¼ cup lime juice
Preparation:
Bring the potatoes and herbs to a simmer in a pot of salted water. Cook potatoes gently until completely soft. Peel potatoes and pass through a fine mesh drum sieve. Season with finely chopped garlic, olive oil and lime juice. Set aside.
Salt Cod
Ingredients:
- 1lb Black Cod, skin off/pin boned
- 1 cup Kosher Salt
- 2 cups milk
Preparation:
Completely submerge the fish in Kosher salt, and leave in the fridge overnight. Rinse the following morning and let soak in cold water for four hours. Poach the fish gently in milk at about 140 degrees fahrenheit for about 20 minutes. Milk should just cover fish, and should be brought to a simmer and kept at the low heat until fish flakes easily.
Presentation
Ingredients:
- Pomme Nature from above
- Salt Cod from above
- 1 cup crème fraiche
- pinch cayenne pepper
Preparation:
Once the cod is cool, add to the pomme nature, and 1 cup of creme fraiche and gently fold together and add a pinch of cayenne pepper. You should have a fluffy brandade, season with salt if needed and serve with bread or with a salad and a poached egg.
ENJOY!
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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.
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