The International Food Wine & Travel Writers Association will be a pre-trip to the Seattle area prior to our Conference at Sea on June 25, 2011. How fortunate we are that we ill be experiencing the food from the Barking Frog and their Executive Chef Bobby More while we are staying at Willows Lodge. Bobby was kind enough to share one of his recipes. These Petite Lamb Burgers with the Red Wine Onions, Roasted Garlic Aioli, Gruyere Cheese make my mouth water in anticipation.
Bobby’s bio is courtesy of MTM Luxury Lodging who is our primary host for this pre trip.
At the Barking Frog, Chef Bobby helps his staff to stay ahead of national culinary trends and inspires his team to make the establishment one of the Northwest’s premier restaurants. Since June of 2004, Chef Bobby has enjoyed creating noteworthy Northwest-style dishes as chef de cuisine. Initially, Moore worked as the Barking Frog’s sous chef; a position he started in 2001.
Chef Bobby not only oversees menus for breakfast, lunch, dinner and weekend brunch, but the Barking Frog also serves as room service for Willows Lodge guests, creates items for Fireside Cellars, the lodge’s communal area and bar, and even makes specialty dishes for Willows’ spa.
Moore graduated from Seattle Central’s Culinary Program in 1997. Prior to that, he worked as a back waiter at Fullers in Seattle beginning in 1993. At Fullers, no one without a culinary education was permitted to touch the food, but his attention to detail was noticed and it was suggested that he attend culinary school. After receiving his degree, he was quickly made garde manager in Fullers kitchen and in 1998 became sous chef under Tom Black.
Chef Moore has been working in restaurants since the age of 15, when he started as dish washer in his best friend’s parents’ restaurant. By 18, he was creating his sense of flair by tossing pizza dough in the front window. Yet his love and experience with the world’s foods goes back even further when, growing up, Moore lived in places with cuisines as diverse as San Diego, Texas, Hawaii and Germany.
In 2008, Chef Moore was invited to cook at the historic James Beard House in New York City, where he led his culinary team to prepare a five-course meal. This prestigious honor was one of the highlights of Moore’s career.
In 2007, Moore won FareStart’s Guest Chef on the Waterfront award. Moore has been involved in helping FareStart to provide nutritious meals to disadvantaged families in the Seattle area for more than 10 years.
Chef Moore currently resides in the Maple Leaf area of Seattle with his wife and two boys.
Petite Lamb Burger
Red Wine Onions, Roasted Garlic Aioli, Gruyere Cheese
Cook each patty in a hot sauté pan for approx. 2 minutes per side. Add cheese when you flip it the first time. Toast the petite bun ( little dinner rolls will work well for this ) Brush the roll with a little bit of the aioli, add a small amount of the onions and serve.
Lamb Burgers 2 oz portions
1 # Ground Lamb
1 ea. Small Onion – minced
4 T. Mustard Seed – Toasted
Salt & White Pepper to taste – you may need to cook up a little bit of the mix to determine this.
Combine above and allow to sit refrigerated for 1 hour. Portion into 2 oz patties and pan sera when ready to serve. Add a small portion of the cheese to burger when you flip it over.
1 ea. Medium Red Onion- thin sliced
1/2 cup Red wine vinegar
1/2 cup Red wine
Heat vinegar and wine to a simmer. Pour hot liquid over shaved onions, let steep and cool.
Roasted Garlic Aioli Yield 1 Qt. Will hold in refrigerator
4 ea. Egg Yolks
1 tsp. Salt
Pinch White Pepper
1 tsp. Dry Mustard
3 T. White Wine Vinegar
28 oz. Canola Oil
1 ea. Lemon – juiced
2 Cups Roasted Garlic Cloves
Toss garlic cloves in Canola Oil and place into baking pan covered with foil and cook at 350 degrees till golden brown and soft to the touch. Strain oil and add garlic. * You can sub some of this oil for the regular canola oil for more flavor.
Whip egg yolks in mixer on high speed till frothy. Add dry ingredients and half the vinegar, whisk to combine. Begin adding the oil a very little at a time till the mix starts to thicken and an emulsion begins to form. Add the remaining oil in a slow steady stream, thinning occasionally with vinegar till all has been incorporated. Adjust seasonings and add lemon juice & roasted garlic to taste. Refrigerate till needed.
Thanks Bobby. This sounds easy and delicious.
(425) 424 2999
There is still time to join IFWTWA and sign up for this trip before March 15, 2011. A special thank you to Allen Cox, Board Member and Chair of the Excellence Awards Committee for organizing this entire pre-trip and all of its exciting components along with MTM Luxury Lodging.