In the Kitchen
David Apthorpe with Paul Hieb 10 a.m.
Since opening in 1998, Mirabelle (French for 'plum') has been at the top of the fine dining scene in Austin under the direction of owner Michael Vilim and Executive Chef, David Apthorpe. David was voted "Best Chef" in the 2002 and 2003 Austin Chronicle Restaurant Reader's Poll, and is a Culinary Institute of America Honors Graduate. The restaurant has been recognized by Wine Spectator with its 'Award of Excellence' and was voted 'Best Wine List' four years in a row by The Austin Chronicle.
David brings a classical styling and technique to the big-impact flavors Mirabelle owners like and Texans favor, and is one of the most wine knowledgeable chefs in the country.
Although pursuing flavors from many cuisines, Mirabelle has a Provencal culinary instinct, offering full flavored food that is intensified at every opportunity in its preparation. Spice rubs, brining, smoking, marinating, slow roasting, confits, housemade stocks and reduction sauces made from scratch are just some of the kitchen’s daily techniques. Each dish is conceived in its entirety with sides, sauces and relishes, and executed by a kitchen that loves food. The restaurant is at 8127 Mesa Drive, (512) 346-7900.
Paul Hieb, assisting David in this demonstration, comes from Terra Verde Farms. He is a grower and chef for the farm owned by Hugh and Sandi Sable. They carry a wide variety of estate-style preserves and salsas. www.terraverdefarms.com Paul is formerly from Mirabelle.
posted November 18, 2003 | permanent link to this article
David J. Bull, Executive Chef, Driskill Grill
Whether he's serving a signature dish such as Barbecued Duck Burrito over Fiery Corn Cakes or Herb and Garlic Broiled Lobster Tail with Mushroom Lobster Polenta, David Bull insists that every plate meet his criteria of great cuisine--perfectly balancing taste, texture and contrasting flavors. "Great cuisine is a continuously evolving state of mind," says Bull. "I constantly search for new and inventive ways to excite the palate."
Considered one of the nation's youngest and brightest culinary stars, David J. Bull, at the age of 27, already has won high praises for his dynamic and innovative cuisine, regional creations and impeccably prepared traditional fare. His fans have included celebrities such as Oprah Winfrey, Steven Spielberg, Tom Hanks and even President and Mrs. Clinton.
Preparing dishes with only the freshest and finest ingredients and adding liberal doses of creativity and passion are the building blocks to great cuisine, according to Bull, whose goal is to provide Austin with the ultimate in fine dining at the Driskill Grill, located inside Austin's grand, historic hotel, The Driskill, which also has been restored to its period grandeur.
Growing up in Newark Valley in upstate New York, Bull was reared on traditional Italian cuisine. His entire family worked in his grandfather's restaurant, Olivieri's, where he began his culinary career preparing the salads and garlic bread. Every job he has held since then has been with restaurants.
Classically trained at the Culinary Institute of America, Bull cooked at the Peabody Hotel in Orlando, Florida and then at the age of 19, began his five-year tenure at Dallas' famed Mansion on Turtle Creek. He skyrocketed through several promotions to become the youngest Executive Sous, Chef in the Mansion's history. Working directly with nationally acclaimed Chef Dean Fearing, Bull immersed himself into the "five-star experience" at the Mansion, preparing him to lead the dynamic culinary team at the elegant Driskill Grill. Bull's unique blend of flavors and skillful presentations perfectly complement the majestic and beautifully restored hotel (built in 1886, a member of the top 300 Leading Hotels of the World.) "We're really pushing forward to heighten what fine dining is," says Bull. "Our goal is to be at the top, the cutting edge of the culinary world."
Capturing the culinary characteristics from the Far East and India, to New Orleans and the American Southwest, Bull's repertoire of dishes exudes his passion for cultural diversity in ingredients balanced with classic techniques. He feels his culinary strength is in creating familiarity and adventure within the context of each plate. For example, his Pan-seared Sea Scallops and Grilled Jumbo Shrimp are distinctly complemented with Saffron Whipped Potatoes with a sauce of Fava Beans, Capers and Calamata Olives. "I love to mesh classic techniques and ideas with common, more familiar ingredients, then add extra flavor to create something the average person is comfortable with, but is the absolute best they have ever had," explains Bull.
In assembling his first-rate culinary team, Bull insists that success is the result of passion and a commitment to a unified vision. He has worked diligently to teach his staff "to cook from the heart, mind and taste buds." His high standards ensure that every ingredient is tasted and each plate is checked before leaving the kitchen for stunning presentation and absolute quality.
Bull makes it a point to visit every table in the dining room. "I love seeing people enjoy food. They recognize all the hard work that is put into it. If the food makes them happy, then we've done our job."
Duck Confit Crepe
with Horseradish Quince Puree and Red Onion Marmalade
Serves 4
8-10 ounces Duck Leg Confit (recipe to follow)
4 each Chive Crepes (recipe to follow)
1 cup Quince Puree (recipe to follow)
1/2 cup Red Onion Marmalade (recipe to follow)
Parsley Sprigs for garnish
For the Assembly:
On four warm dinner plates spread ¼ of the quince puree in the center of the plate. Place the hot duck confit inside of each crepe and roll. Cut off the ends of the crepe and place in the center of the quince puree. Place equal amounts of the red onion marmalade over the center of the crepe and garnish with a sprig of parsley.
For the Duck Leg Confit
1 ounce Canola oil
3 each Duck legs, seasoned with salt and pepper on all sides
1 each white onion, chopped
4 each garlic cloves, whole
1 each celery stalk, chopped
5 each thyme sprigs, whole
10 ounces Canola oil
Preheat oven to 225 degrees. Place a heavy gauge skillet on the stove over medium heat. Add one ounce of canola oil to the pan and add the duck legs, skin side down. Turn up the heat to make sure that the legs are rendering but not burning. Render the legs for 15-20 minutes or until the skin is completely crispy. Remove the legs from the pan, saving the duck fat, and place the duck legs into a deep oven proof dish. Place the onions, garlic, celery and thyme over the duck legs. Poor the rendered duck fat over the legs and add as much canola oil as you need to completely cover the duck. Cover the dish with tin foil and place into a preheated 225-degree oven for 3-4 hours. Remove the dish and allow it to cool. Remove the duck legs from the fat and remove the skin. With a fork or small knife begin to shred and remove all the meat from the legs. The meat should be very tender and shredded into thin even pieces. This can be done days in advance and reheated when needed.
For the Chive Crepes
3 each Eggs
2 tablespoons All purpose flour
1 tablespoon Water
1 tablespoon Milk
1 tablespoon Chives, snipped
Salt to taste
1 tablespoon Butter, for frying
Combine and stir until the ingredients are the consistency of a thin cream. Allow to rest a minimum of three hours, up to over night. Pre heat a non-stick pan over medium heat, add a small pat of butter and allow to melt. Pour 1-2 ounces of the crepe batter into the pan and allow to cook for 1-2 minutes. Turn the crepe over and cook for 1 minute. Remove and place on parchment paper. Continue process until the batter is gone.
For the Quince Puree
3 each Quince Peeled and quartered
2 cups White Grape Juice
2 tablespoons Sugar
1 each Cinnamon Stick
2 each Clove
In a large sauce pan place all of the ingredients together and bring to a boil. Cook for 10-12 minutes or until the quince are cooked through and very soft. Strain the quince and remove the cinnamon stick and the cloves. Place the quince in a food processor and puree until very smooth. Reserve the cooking liquid for after dinner tea or iced tea the following day.
For the Red Onion Marmalade
2 each Red Onions, Medium in size, Small dice
1/4 cup Red Wine Vinegar
1 tablespoon Sugar
1 tablespoon Brown Sugar
2 teaspoons Maple syrup
Bring all ingredients to a boil in a sauce pan and allow to cook for 10-12 minutes or until the mixture becomes thick. Reserve hot until assembly.
posted November 11, 2003 | permanent link to this article
){kind=link}