Single Gourmet Tips

Are you a single searching for gourmet cooking and dining out tips? From Aspen to Atlanta, Top Chef Christopher Eagle has graced diners through North America with his cuisine. Now, he is making his mark as Executive Chef at Cielo Restaurant in Boca Raton. Mr. Eagle was happy to be part of our chef series and has shared some tips for the single gourmet as well as a  delicious end-of-summer salad recipe for you to enjoy!

Top Chef Tips for the Single Gourmet

Q: You dropped out of college to pursue your culinary aspirations. What advice would you give to individuals who want to pursue their personal or professional passions?

If you are passionate about something then pursue it. You will be successful with a career in which you are interested and passionate about.

Q: A lot of singles have neither the time nor interest to cook at home. How would you convince them to go from take-out to home-made?
It's all about flavorful, healthy food. You can prepare meals that are designed around your likes and tastes. The meals will be completely devised around your palate.

Q: Having moved a fair amount throughout your career, do you have some favorite spots for a just-for-one dinner?
I would go to a lot of sushi bars while living in L.A. Sushi Roku and Katana are a few.

Q: You restaurant Cielo is part of the Boca Resorts. In your opinion, how has the hospitality industry changed to better accommodate the increasing numbers of solo diners and travelers?
In a lot of new restaurants there are usually bars or lounge areas that you can be served dinner without reservations or the stuffiness of a fine dining service. At Cielo we have a tapas bar that is really popular. The trend of having a bar/lounge area is a vital part in generating revenue for an establishment.

Q: The Vietro Bar at Cielo serves Spanish-style tapas. Why have tapas become such a popular bar food in North America?
It is quick, uncomplicated food that is prepared a la minute.

Q: What is your advice for planning an elegant cocktail party for friends?
Enjoying the company of your guests, it is all about the conversations and interactions. Make them feel at home.

Q: Care to share one of your signature single-serve dishes with our readers?

Peekytoe crab salad
Hass avocado, fingerling potatoes, lemon and chervil

Ingredients
4 oz peekytoe crab meat
Olive oil to taste
1 teaspoon Mayonnaise
Lemon juice to taste
2 Fingerling potatoes boiled, peeled and diced
1 teaspoon Chopped Chervil
1 teaspoon Chopped Chives
1 tablespoon finely diced Shallots
½ Avocado
1 teaspoon tomato dice
Cumin to taste
Salt to taste
White Pepper to taste
½ lemon

Method
1. Pick all the crab meat, making sure there are no shells.
2. In a bowl mix the crab meat, olive oil, mayonnaise, fingerling potatoes chervil, chives, shallots, salt and lemon juice.
3. Finely dice the avocado. Mix it with lemon juice, salt, pepper, cumin, olive oil and tomato dice.
4. When plating, place a small ring mold in the center of the plate. Spoon the avocado salad till it is ¼ the height of the ring mold, Make sure it is even and there is no air in the salad by pressing it down.
5. Spoon the crab mix on top of the avocado, pressing down to make sure it is tight.
6. To finish, season some greens with vinaigrette and place them on top of the salad.