Featured Chef

The Vrola Meat Company is pleased to share with you our Featured Chef of column. We will be revealing to you some secrets from top chefs in the New Jersey area. From the executive chef’s name, the restaurant they represent to a unique recipe for everyone to try, we are sure to give you useful information and an ideal destination for your next dining experience.

Chef Erik Weatherspool of Bistro 44 "Food Network's Chopped Winner Tues, 3/2/2010"
Tuesday, September 01, 2009
For the Month of September the Vrola Meat Company will feature a new chef and restaurant, Chef Erik Weatherspool of Bistro 44


Located in downtown Toms River, Bistro 44 delivers customers with exceptional American cuisine. Well known for his fabulous flavors and seasonal menus, this quaint little BYO is home to Chef Erik Weatherspool. Erik has been intriguing the palates of Jersey Shore Diners for nearly 18 years before he opened the doors of Bistro 44 almost 4 years ago. I had the pleasure of speaking with Chef Erik about his history with food and why Bistro 44 has become a top choice for many restaurant goers.


Bellow you will find a brief interview with Chef Erik Weatherspool. Enjoy!

KV: Hello Erik, thanks again for speaking with me today. Lets start with the first question. When did you realize your passion for food?

Chef Erik: I would probably say I realized my passion for food around 12 years old. Growing up, my family was always in the kitchen. Both my parents cooked so we mostly ate at home. I learned a lot from watching them. I thought it was amazing how something that was so simple could turn out to be something so great.


KV: Yes it is true how simple food can taste so good. A can of plum tomatoes, a little garlic and some olive oil can make the perfect summer sauce. Well you already said you learned from your parents but did you go to school for cooking?

Chef Erik: Yes I went to Philadelphia Restaurant School but I also learned a lot of what I know from all my experiences.


KV: What kind of positions did you hold before you became the owner of Bistro 44?

Chef Erik: It seems like I held every position. I was student, a sous chef, a line cook, a chef de cuisine and now an executive chef.

KV: Wow that’s impressive. What is it about being a chef that is most enjoyable?

Chef Erik: Pleasing people. The most rewarding thing about being a chef is making your customer happy with your work. Helping turn someone’s bad day into a good day just by coming to eat at your restaurant.

KV: Well Erik, I’ve heard nothing but exceptional reviews from people that come to eat at your restaurant. Is there anything you would change about being a chef?

Chef Erik: Time with my family. The hard work and hours make it hard to spend as much time with them as I would like.


KV: Yes that is a very common answer. Can you explain to me the dining experience your customers get when they walk into your restaurant?

Chef Erik: Our restaurant is relatively casual and we have a very knowledge staff to help make the experience at Bistro 44 a pleasant one.

KV: What style cooking would you say you enjoy the most? Do you prefer certain flavors?

Chef Erik: I was trained in classic French but I enjoy all sorts of cooking styles. I love cooking with fresh herbs and all different kinds of proteins.

KV: Yes I was looking over your menu and it seems like you have a nice variety of flavors. Speaking of protein this 44 ounce porterhouse steak looks incredible. Do you have a signature dish? Something you always have on your menu?


Chef Erik: No, I don’t like to limit myself to one thing. I enjoy cooking a variety of different items.

KV: Thanks Erik. I just have one last question. Has your experience with Vrola differed from that of other vendors?

Chef Erik: Yes, Vito (your center of the plate specialist) has actually opened my eyes to the center of the plate. The precise cuts are second to none. Vito is always willing to work with me on different items and is a great asset to Vrola Meat Company.

KV: Thanks Erik for your time. I can’t wait to experience your restaurant.
------------------------------------------------------------------------------
The following is a recipe Chef Erik has shared with us. Kick off your fall menu with some hearty beef stew!

Beef Stew


Ingredients:
1 LB Beef or Veal stew meat ( cut into 2 inch cubes)
1 Spanish Onion ( small dice)
2 Thin carrots ( slice into rounds)
2 Stalks Celery
1 Cup Dry Red Wine
8 Cups Cold Water
1 Bay leaf, 4 Sprigs Fresh Thyme ( Tie together w/ cotton twine)

Ground allspice (optional)
3 TBLSP Flour
4 TBLSP Water
Salt & Pepper to taste

Directions:
1. In a very hot pan, sear stew meat in batches. Reserve meat aside, for later.
2. Saute vegetables until soft.

3. Deglaze w/ red wine, remove from pot.
4. Add meat back into pot, (same) and add water, bring to boil, then reduce to simmer for approx. 1 – 1 ½ hours or until meat is tender.
5. In a small bowl, whisk flour and water until smooth. ( This is called a slurry).
6. Add vegetables to pot with meat and bring to a boil slowly. In a thin stream, add flour & water mixture ( slurry), reduce to simmer and cook for 10 more minutes.
7. Add Salt & Pepper to taste.
* This can be served over egg noodles, toast or mashed potatoes.