In the Kitchen
March 26, 2005
There will be no Chef's Circle demonstration until April 9th--then it will be something Cajun-style to honor our co-presentation of a fun-filled weekend with Roadstar Production's 12th Annual Louisiana Swamp Romp, which will run from 11 a.m. to past mid-night. Look for updates in a few days.posted March 24, 2005 | permanent link to this article
March 19, 2005 - Marc Dunham
Marc Dunham - Texas Culinary AcademyA native Texan, Chef Marc Dunham began washing dishes at the age of twelve for extra money. He continued to work in restaurants through his teenage years, both in the kitchen and the front of the house. Upon entering his freshman year in college, he began working for the Pappa's Company here in Austin. After two years of with the company, and working as a server, cook, kitchen manager, bartender, and catering manager, he decided that his pre-law major was no longer an interest. His next move took him to Hyde Park, New York, to the Culinary Institute of America where he graduated with high honors, perfect attendance, and received many awards such as the President's Scholarship for highest G.P.A. Chef Dunham spent over three years in New York concentrating much of his time at Picholine in Manhattan with Chefs Terrance Brennan and David Pasternak. On his days off, he took advantage of his opportunity and trailed for free in many of the top restaurants in the city such as Les Pinasse and La Grenouille. Upon his return to Austin in 2000, he helped open the local Asti Trattoria, and was the Sous Chef at the Granite Café under Chef Sam Dickey. He is currently a senior at Texas State with a major in Nutrition.
Farmers Market Frittata
Chef Marc Dunham
Yield - 10 servings
Olive oil, pure - 1 oz or 2 TB
Onions, minced - 10 ounces or 1 large onion
Garlic, minced - 6 cloves
Spring greens, chopped - 2 Cups
Asparagus, cooked, Cut 1" pieces - 10 stalks
Eggs - 20 each
Salt, to taste - 1 tspn
Pepper, to taste - 1/2 tspn
1. In a non stick 8 or 10 inch sauté pan, begin to sweat the onion and garlic in the olive oil, until it becomes soft.
2. Add the greens and continue cooking until greens are soft. You may add a tablespoon of water to help this cooking. Remember to season your ingredients with a little of the salt as you cook.
3. Meanwhile, beat the eggs in a mixing bowl, add the salt and pepper, and cooked asparagus. Pour this mixture into the pan.
4. Cook the eggs on low heat until they begin to set, stirring in the beginning, and then flip the frittata or bake in a 350 F oven until lightly browned.
5. Cut the frittata into servings and serve immediately or chill.
posted March 18, 2005 | permanent link to this article
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