3 Forty Grill, Hoboken NJ
Friday, November 06, 2009

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I apologize for the delay of Chef of the Month but the Vrola Meat Company is back and ready to share with you another exceptional executive chef.

The following is an Interview with Executive Chef Wally Weaver of 3 Forty Grill. Throughout the interview Wally shares with us his unique creativity with food, his favorite types of foods and a little background of his journey towards becoming the executive chef of 3 Forty Grille.



KV: Thank you for participating in our Chef of the month. Let’s start with the first question. When did you realize you wanted to become a chef? Did you enjoy cooking your whole life?

WW: I knew I wanted to be a chef when I was a junior in high school. I took a class called “chefs and bakers” and I absolutely loved it. The class was fun and I looked forward to making the dishes that the teacher instructed us to cook. I have always enjoyed cooking since I could remember. I especially liked helping my grandmother in the kitchen. She always cooked with love and that has always stayed with me.

KV: That is special, having someone you can cook with as a child. I think it is really important to learn the value of home cooking as a child. Did you end up going to culinary school? If so which one?

WW:I am a graduate of Johnson and Wales University (1991), which created the basis for my cooking knowledge and skills. Over the years I have had the pleasure of working with chefs such as David Burke, Rocco Dispirito, Michael Ginor, Sur Sur Lee and Michael Schlow.



KV: Wow that is really impressive. You must have learned a lot of different cooking methods. What are some of the restaurant positions you’ve held? (i.e; sous chef, line cook, appetizer chef, owner, manager, waiter/ess)

WW: You name it, I’ve done it. Thanks to many years in this business I have done them all at one point, even becoming Chief Operating Officer of one establishment, as well as being the Executive Chef .

KV: When I was in high school and college I worked in a few restaurants. I feel everyone should work in some kind of food service position to really appreciate the hard work that goes into a dining experience. Explain the dining experience people have when they walk into your restaurant. Is it casual or more fine dining?

WW: When people walk into 3 Forty Grill, they are met by cozy environment. The restaurant is upscale dining without being pretentious or overwhelming, and at the same time receiving professional service. The menu is versatile and has offerings for a wide variety of pallets. The cuisine can be classified as contemporary American, which allows me the opportunity to be creative with any type of cuisine. We are not classified to serve only one type of cuisine. Some people may classify this as “fusion”.


KV: Yes I have been to your restaurant before and had a great experience. Your right I was very comfortable but yet felt like I was being well taken care of. What kind of cooking style do you prefer? Do you enjoy cooking with a specific flavor or certain protein (fish, meat, poultry, vegetarian)?

WW:I have to say that I most enjoy cooking with the French skills that I was taught in school. By this I mean that French cuisine is the basis for all other types of cuisines and in cooking those other types of cuisine, I can use my French learned skills to properly prepare and present the food. If I had to pick a certain protein that I favor, it would have to be fish (Sorry Joe!). The reason being is that I feel that so much more can be done with fish than with any other protein, such as cooking methods, accompaniments and presentations. That’s just my opinion.

KV:(laughs) It is okay both my father and I enjoy fish too. Your menu’s protein selection differs and all looks exceptionally appetizing. Does your food change with the seasons? If so, is there a particular season you enjoy cooking the most?

WW: My food is very seasonal, and I look forward to the different seasons because each of them bring forth the ability to cook different foods throughout the year. Fall would have to be my favorite season to cook in because I love using those fall root vegetables, making braising dishes and creating dishes with hearty flavors.



KV: You’re making me very hungry. Hey I have a different question for you… Watching chefs cook on TV has become more and more popular. People can now use the internet to find a certain chef or recipe in a matter of minutes. Are you a fan of celebrity chefs on TV? Do you have a specific favorite? Do you have a favorite chef in general that may not be on TV?

WW:I think the TV chefs are great, there are so many ways to cook and I enjoy seeing other chef’s styles and the way they put things together. You can be in this business for a hundred years and never stop learning. My favorite chef is my friend, David Burke. He has been an inspiration to me throughout the years and I really like his cooking style, technique and presentation. I’ve never seen anyone present food like he can.

KV: Yes he has many restaurants and is a very well-known chef. Do you have your own signature item?

WW:Well, I think that there are several dishes that have really stuck with me in my repertoire over the years, but if I had to pick one signature item that really stands out, it would have to be my crab cake recipe. I have served this crab cake at some point at every establishment I have worked. I have always had a great response when I have served the dish in the past. I also like it because it can be served a hundred different ways

KV:Yes it is true you see crab cakes on many menus but they can taste very different. It is a great dish. Has your experience with Vrola Meat Company differed from that of other venders? If so how?

WW: Wow. I would have to say that there is a tremendous difference in my experience with Vrola from that of other venders. I first started using the Vrola Meat Company as my main meat supplier in 1999, and I will say honestly that has not changed in 10 years. I have used some other meat companies along the way, but the one I have always relied on was Vrola. I have developed a sustained business relationship with the company and a great personal relationship with Joe, Joan and Vito. Whenever I call, anyone who answers the phone is ALWAYS courteous and professional, and I’ve never had a problem that wasn’t solved with one phone call. J Vrola Meats has always been and will continue to be in my top 3 vendors I have used in my career for many reasons.

KV:Thank you very much. That means a lot to our company. We take pride in servicing each customer exceptionally and comments like that let us know we are doing thing right.

KV:Would you mind sharing with us a recipe that people at home could try?

WW: How about three course meal? An Appetizer, Dinner and Dessert.
KV:GREAT!


Impress your Guests with this three course meal from Chef Wally Weaver!

1. Wild Mushroom Cannelloni

for the filling

Equal portions (3ounces) of portabellas, shiitakes, black trumpets, porcinis
1 shallot, minced
2 garlic cloves, minced
1 ounce unsalted butter
2 ounces white wine
½ ounce fines herbs (parsley, chervil, tarragon and chives-equal parts, chopped)
Kosher salt and fresh white pepper, to taste

for the pasta

2 cups al purpose flour ¼ ounce olive oil
Pinch of salt 3 whole eggs

for the sauce

12 ounces heavy cream Roasted garlic paste, to your taste
Kosher salt and fresh ground white pepper

for the garnish

Reggiano Parmigiano White truffle oil
Chervil Parsley, chopped

PREPARATION

Begin by sautéing the mushrooms in the olive oil over high heat. Add the shallots and sauté for 1 minute more. Add the garlic and continue cooking 2 minutes. Deglaze with the white wine. When all the liquid is evaporated, add the butter and season. When the mushrooms are almost cool, stir in the fines herbs.
Dump the flour onto the center of the work surface and create a well. Crack the eggs into the center, add salt, and mix together with a fork. Knead the dough for about 10 minutes. Refrigerate for about 1 hour.
Run the pasta through the machine several times until the desired thickness is attained. Cut the dough into squares. Place the filling in the center of the dough and to roll tightly. Grate the reggiano parmigiano over the top. Add 2 ounces of chicken stock, and place in a 350? oven until cheese is golden brown. To prepare the sauce, begin by reducing the cream by ½. Add enough roasted garlic puree until the desired flavor is attained. Season, and add parsley a la minute. Arrange cannelloni on plate and garnish.


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2. STEAMED SALMON IN NAPA CABBAGE

for the mousse


1 # salmon pieces
1 whole egg
1 cup cream
2 ounces slice chives
½ red pepper, brunoise
Kosher salt and fresh white pepper
2 egg whites
***make sure all ingredients are ice cold, including the bowl for the food processor

MAIN INGREDIENTS

4 boneless, skinless salmon fillets, 5 ounces each)
4 large napa cabbage leaves
8 ounces salmon mousse
Kosher salt and fresh white pepper




FOR THE CHAMPAGNE BEURRE BLANC

2 shallots, sliced
1 sprig of thyme
3 ounces champagne
10 whole black peppercorns
1 ounce cream
1 # cold butter, cut into cubes
Kosher salt and fresh white pepper
Juice of ½ of a lemon

FOR THE GARNISH

Pink peppercorn skins
Chervil
Sliced chives
Basil oil

PREPARATION

Start by making the mousse. In a cold food processor bowl, add the salmon pieces and egg. Turn on the processor and slowly add the cream. When all the ingredients are combined, turn the machine off. Do not process too long! Put the mixture in a bowl and fold in the chives, egg whites, and season. Put in refrigerator until needed.
Next make the beurre blanc. In a non-reactive sauce pan, reduce the wine with the shallots, thyme, black peppercorns, and lemon. When liquid is reduced 90%, add the cream and reduce again by 75%. Stir in the butter over high heat. Do not let the sauce boil!! Season, strain and stir in pink peppercorn flakes.
Next, blanch the napa cabbage leaves in boiling salted water, shock, and pat dry. Lay them out on a flat work surface. Season the salmon fillets and spread the mousse on the top of the fillet. Place the fillet top side down in the center of the leaf. Fold the leaf around the salmon in a tight package.
Steam the salmon for approximately 7 to 10 minutes for medium. Do not over cook! Cut the salmon in half diagonally, and present the salmon in the center of the plate. Spoon the sauce around and garnish with chives, chervil, and basil oil.

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3. WARM CHOCOLATE CAKE, CARAMELIZED BANANAS, STRAWBERRY SAUCE

for the cake

½ # semi – sweet chocolate
1 cups sugar
½ # butter, unsalted, sliced
7 whole eggs
½ # all purpose flour
9 egg yolks

FOR THE STRAWBERRY SAUCE

2 pints fresh strawberries
¾ cup sugar

FOR THE CHOCOLATE SAUCE

6 ounces semi – sweet chocolate
4 ounces cream
1 ounce oil
FOR THE CRÈME ANGLAISE
4 egg yolks
½ quart of cream
½ cup sugar
1 small vanilla bean, split and scraped

FOR THE GARNISH

2 bananas, sliced thin
Sugar, for caramelizing
Mint sprigs


PREPARATION

Clean the strawberries and slice them. Place them in a pot with the sugar and cook over medium heat for about 30 minutes. Puree the berries, strain, and cool.
For the chocolate sauce, melt the chocolate and the cream together, whisking constantly. When the sauce is combined, drizzle in the oil.
For the anglaise, put the egg yolks in a bowl with ½ the sugar. Whisk until the eggs change to a light yellow color. Scald the cream with the remaining sugar and vanilla bean. Temper in the cream to the eggs being careful not to scramble the eggs. Place the mixture over a double boiler and cook while stirring constantly until the mixture starts to thicken and will coat the back of a wooden spoon. Remove from the heat, strain and cool.
For the cake, melt the chocolate and butter over a double boiler. Whip the sugar and the eggs until fluffy. Slowly temper the chocolate into the eggs. Gradually whisk in the flour until combined. Pour mixture into buttered, cocoa powdered molds and bake at 350? for about 6 – 8 minutes. You want the cake to have a liquid center.
Place the bananas in a circle in the center of the plate. Sprinkle sugar over them and caramelized with a kitchen torch. Put some of the strawberry sauce in the center of the bananas. When the cake is finished, carefully invert it on to a large spatula. Sprinkle it with powdered sugar and place it over the bananas. Finish with a scoop of ice cream and a sprig of mint.

3 Forty Grill, Hoboken NJ

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