Foodie Chap Visits Chef Mark Dommen of One Market Restaurant
Mark Dommen is a unique talent who has spent more than 20 years in the kitchen. After years of classical training with some of the world's most eminent culinary masters, Dommen transitioned to the helm of One Market® Restaurant in 2004, and his penchant for utilizing seasonal ingredients in inventive, unexpected ways continues to influence the San Francisco culinary scene. His modern take on American cuisine earned the restaurant a Michelin star in 2008-2012 and a 3 ½ star review from San Francisco Chronicle critic Michael Bauer.
Dommen's contemporary, seasonal American fare developed through his work in some of the world's most distinguished restaurants. His career began at Fleur de Lys in San Francisco, where Chef Hubert Keller became Dommen's mentor in the art of contemporary French cuisine.
Dommen later spent four years in New York, honing his craft with one of his largest influences, Gray Kunz at Lespinasse and also with David Burke at Park Avenue Café. By the time he opened Palladin as Sous Chef for the legendary Chef Jean-Louis Palladin, his immersion in the art of French cuisine was well advanced. Dommen was next invited to join Julia's Kitchen in Napa Valley as the opening Executive Chef.
Some of Dommen's favorite dishes to make when not in the kitchen at One Market Restaurant include pizza and barbequed beer-can chicken cooked over apple wood chips. He lives in Napa with his wife and two daughters and enjoys skiing, golf and fishing in his spare time.
As the Bay Area counts down to Super Bowl 50 - "One Market" is at the center of the action and is NFL central in the heart of Super Bowl City. Chef Dommen created a super sized bratwurst dish fit for a football star. I stopped by the restaurant for a talk and taste.
Cheers, Liam!
Grilled Bratwurst with Black Eyed Peas
and a Whole Grain Mustard Vinaigrette
Makes 4 servings
Ingredients:
- 4 bratwurst (One Market makes their own in house.)
- 4 shallots, minced
- ¼ cup sherry vinegar
- ¼ cup vegetable stock
- ¼ cup grain mustard
- ½ cup extra virgin olive oil
- 2 tablespoons honey
- salt to taste
- fresh ground pepper to taste
- 1 ½ cups black eyed peas, cooked until tender in vegetable stock
- 1 medium onion, diced
- 1 medium bulb fennel, diced
- 1 clove garlic, minced
- 1 teaspoon butter
- ½ bunch parsley, half chopped the other half picked
- ½ bunch chives, half chopped the other half cut into battons
- ½ bunch chervil, half chopped the other half picked
Directions:
- Pre heat the grill. In the meantime, put a ¼ cup of extra virgin olive oil in a medium sized sauce pot over medium heat. When the pan and oil is warm add the chopped shallots and stir, continue cooking the shallots until they are completely translucent with no color. Add the sherry vinegar, vegetable stock, honey and continue to stir. Bring to a low simmer and season to taste with salt and pepper. Finish with a ¼ cup grain mustard and adjust the seasoning one more time.
- In a sauté pan over low heat, add the other ¼ cup of olive oil and sweat out the onion, fennel and minced garlic. Continue to cook over low heat until you have a nice concentrated vegetable mixture. This should take about 30-45 minutes. Season to taste with salt and pepper.
- When the grill is hot, place the sausage on the gill and grill until the sausage is nicely browned on the outside and hot in the middle. In a sauté pan, heat the black eyed peas with the concentrated vegetable mixture and finish with the chopped herbs and teaspoon of butter. Season with salt and pepper and stir to combine.
- To plate the dish, place the beans down first; next slice the sausage on a bias and place the sausage on top of the beans. Finish with other half of the herbs by placing an herb salad on top. Spoon the mustard seed vinaigrette around.
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