Cooking and dining out alone tips

Q: What is your fondest food memory growing up as a child in New England?
One of the most powerful food memories I have as a child is reaching up onto the counter and coming away with a handful of raw ground beef. I loved it and would always position myself strategically whenever my Mother was making meatballs. I would plan for a quick escape, as my Mother was not fond of this practice. To this day one of my favorite meals for one is a well-prepared steak tar tare.

Q: You started your career as a brewmaster and interestingly enough landed in Maine, which has some of the finest micro-breweries. Do you have a personal favorite?
My taste for beer parallels my taste for food and wine in that it is ever-changing and evolving. If I had to pick one local brewery it would be Allegash: brewer/owner Rob Todd is a master at recreating some of the best Belgian styles and at the same time is conscious of the seasons here in Maine.

Q: How did you develop your talents as a chef?
I completed my second externship (NECI) at Domaine Chandon in the Napa Valley under the guidance of Chef Robert Curry. His patience with me and other Culinary students was amazing. After completing the requisite 700 hours Chef Curry hired me as a full time member of his staff. His calm demeanor and willingness to explain not only how things are done but also why are just some of his qualities that I attempt to emulate everyday. Having a mentor such as Chef Curry has been instrumental in so many ways, the most profound being the ability to effectively manage and motivate those working with me.

Q: How has the Portland, Maine hospitality industry changed to better accommodate the increasing numbers of single diners and travelers?
I can't comment as to what the city has done to better accommodate single diners and travelers, but I am happy to share the restaurant's approach. Since day one five fifty five has welcomed single diners and actually provides them with a somewhat higher level of service. The way we see it is that if someone is willing to come in alone to dine with us then he/she has an elevated level of expectation that we will strive to exceed. Single diners are immediately viewed as friends of the restaurant, so to speak.

Q: Your restaurant, five fifty-five, offers a broad selection of small plates which are an ideal dinner for one. Why do you think small bites have become a popular trend in recent years?
The trend towards small plates I believe is representative of a maturing culinary population. By offering a wide range of tastes and flavors at lower prices and smaller portions, I feel the guest is more likely to cross their culinary boundary. The results are amazing. There is nothing better than opening someone's eyes to a taste or flavor combination that is a virtual first.

Q: You have expressed a penchant for Italian and Spanish cuisine. What is it about Mediterranean cooking that inspires you most as a chef?
The Cuisine at 555 can be best described as New New England. Fresh, local, and seasonal ingredients are paramount to our credo. That being said we are not afraid to celebrate the tastes and flavors that the world has to offer. The Mediterranean influences that occasionally infiltrate the menu are a result of a great respect for time-honored tradition and a simple unmuddled philosophy.

Q: Any strategies or cooking techniques you can recommend to individuals who have a hard time incorporating fresh, local ingredients into their daily diets?
The best way to incorporate fresh local ingredients into one's diet is by making interesting salads. Too many people have this negative notion of a salad. Be creative, think outside the box a little. Secondly I would recommend buying a blender and experimenting with pureed soups. There are not too many things that are more satisfying on a cold day than a rich and velvety bowl of soup.

Q: They say your restaurant five fifty-five is the place to go if you are looking for "lobster gone wild." What's your secret to preparing a good lobster dish?
Operating a restaurant in Portland, Maine comes with certain customer expectations. One of these is that lobster must be on the menu. We try and give the customer a new look on an old classic and as a result have come up with some very interesting lobster dishes. I buy lobster from a local company called Shucks. This lobster company uses high pressure cold water technology to humanely kill and remove the lobster meat without subjecting the lobster to any heat. The raw product is infinitely more versatile and has allowed us to present a creative array of dishes that include components such as lobster tail carpaccio and smoked lobster leg and avocado guacamole. The ultimate idea is to present lobster in a new light to those accustomed to the timeless steam and crack lobster.

This recipe is indicative of the cuisine at 555 and incorporates fresh, local and seasonal ingredients. Enjoy!

One Person Recipe: Scallop Ceviche with Crispy Cherry Peppers and Herb Salad

Ingredients
3 fresh Maine diver scallops
2 oz water
2 oz distilled vinegar
6 oz fresh lime juice
½ tbsp pickled cherry pepper puree
pinch of salt
2 oz red wine vinegar
1 red cherry pepper
6 oz tempura batter
zest of 1 lime
chlli oil for garnish

Instructions
1. An hour before serving place the scallops in the freezer (use absolutely only the freshest scallops).

2. Remove when firm, but not completely frozen.

3. Using a sharp knife, slice the scallop as thin as possible(6-8 slices per scallop).

4. In a metal or glass bowl, whisk together vinegar, water, lime juice, cherry pepper puree, and salt. Cover the scallop slices with liquid and let them sit for 3 minutes.

5. While they are cooking, prepare the herb salad and fried pepper rings.

6. Slice the peppers thinly into rings and dip them in the tempura batter.

7. Fry in 350 degree oil until golden brown, season and set aside.

8. Toss the fresh picked herbs in the vinaigrette and season with salt and pepper.

9. Plate the scallop slices, overlapping around the edge of the bowl in a complete circle, leaving an empty space in the center.

10. Place the herb salad in the center of the plate and top with the fried peppers.

11. Garnish the scallops with lime zest, chili oil and sea salt.