Foodie Chap With Chef Kory Stewart of Sam's Social Club in Calistoga
CALISTOGA (KCBS) - Kory Stewart grew up on Whidbey Island, Washington, where he was steeped in the wild abundance of the Pacific Northwest. His first job in a professional kitchen was when he was just 12 years old, washing dishes in a small Italian restaurant. For the next 13 years Stewart continued working in professional kitchens, building his culinary skills and developing a passion for cooking that would lead him to the California Culinary Academy in San Francisco, where he studied in 2002.
While at culinary school, Stewart worked at the award-winning Postrio restaurant for chefs Steven and Mitchell Rosenthall, who later recruited Stewart to join the culinary team at their Southern-inspired restaurant, Town Hall.
After completing his studies, Stewart embarked on extensive culinary travels through Southeast Asia – Thailand, Vietnam, Malaysia, Cambodia, Singapore, Indonesia, Laos and Japan – and central Mexico.
Following his globetrotting, Stewart returned to San Francisco and to the kitchens of Michael Mina and Scott Howard, working at both chefs' acclaimed eponymous restaurants.
Stewart's next move was to Americano at Hotel Vitale in 2007, where he served as a sous chef before being elevated to executive sous chef in 2008 and later Executive Chef and Food and Beverage Director.
Since 2015 has been at the helm at Sam's Social Club in Calistoga. Named after Calistoga Indian Springs resort founder and California's first millionaire, Samuel Brannan, Sam's Social Club is open to the public and serving Rustic American Cuisine for breakfast, lunch and dinner in a bucolic setting at the western foot of Mt. Lincoln.
Chef Kory will be representing Sam's at Calistoga Food & Wine later this week Friday April 22nd - Sunday 24th.
I met Chef Kory at Sam's Social Club for our Foodie Chap chat. We strolled the grounds of the resort foraging for greens and herbs. Then to the kitchen where Chef Kory prepped a stunning dish: "Grilled branzino with Carolina gold rice, wild mushrooms, tomato jam & foraged greens". The recipe for the dish, to be served at the food and wine festival on Friday is below.
Enjoy my conversation with a rock star Chef living the dream life in food, wine and spa country: Calistoga.
Cheers, Liam!
5 Tasty Questions with Executive Chef Kory Stewart "Sam's Social Club" - Calistoga
1) Cooking to you is about?
Connecting with something that seems real, tangible, and that makes people happy.
2) Your fridge at home what is always there?
My wife Abbey makes dinner for me every night so when I come home at midnight in the fridge I can count on something tasty made by her.
3) Desert Island Disc one artist, what would it be?
The Jack Johnson album my wife and I listened to on our trip to South East Asia.
4) In a second life if not a chef what would you be?
I would be a farmer, maybe a professional forager, if someone pays me to hunt and surf all day.
5) Last super a couple of guests dead or alive, famous or not, who will they be and what will you eat?
My beautiful family on a beach in the gulf of Thailand and we would have all my favorite Thai dishes and a big pile of bacon.
Grilled Branzino
with Mushroom Fried Carolina Gold Rice, Aspargus and Tomato Jam
Branzino Filet:
- Mixed Wild and/or Cultivated Mushrooms
- Toasted Benne Seed
- Asparagus
- Carolina Gold Rice (Recipe Below)
- Tomato Jam (Recipe Below)
- Butter
- Wild Green and Shaved Fennel for Garnishing
Carolina Gold Rice: Recipe Yields 8 Portions
- 550g Carolina Gold Rice-Rinsed
- 850g Water
Directions:
- Cook Branzino skin side down on grill until skin is crispy, should be mostly cooked on skin side before flipping- Cook briefly on flesh side to finish.
- Cook Mushrooms in whole butter until nicely caramelized, add rice and fry over medium-high heat until heated through and fragrant- Avoid overstirring.
- Grill Asparagus
- Warm tomato jam, swipe on plate, then plate mushroom rice and asparagus, then lay the fish over both and garnish with greens and fennel dressed in fennel meyer lemon vinaigrette.
Tomato Jam: Recipe Yields 1 Quart
- 315g-Green Garlic, Charred on the Grill and Chopped
- 250g-Sun Dried Cherry Tomatoes
- 50g Sherry Vinegar
- 5g Dill Pollen-Toasted
- 10g Chili Flakes-Toasted
- 275g-Pimenton Oil
- 300g- Boiling Water
Directions:
Add water and tomato to food processer, process until finely chopped.
Add all other ingredients and process until semi-smooth.
Fennel and Meyer Lemon Vinaigrette
- 250 g Meyer Lemon Juice
- 50 g Fish Sauce
- 80 g Honey
- 320 g Canola Oil
- 1 Microplaned Jalapeno
- 65 g Shallot Brunoise
- 1 Clove Garlic
- 3 g Black Pepper
- 14 g Salt
- 5 g Toasted Fennel Pollen
Combine all ingredients, emulsify with immersion blender
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