Featured Culinary Classics Chef
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| Name : |
Chef Erik Slater |
| Kitchen: |
Seward Windsong Lodge |
| Chef BIO: |
As executive chef for the 180-room Seward Windsong Lodge in Seward, Alaska, Erik Slater oversees food and beverage operations for the Resurrection Roadhouse Restaurant, Goliath Bar & Grill, as well as all catering functions.
Slater's love of cooking came from his mother, who began honing his skills as soon as he could reach the top of the range. By the time he was 18, Erik Slater was a cook at the Elk Cafe in Spokane, Washington. A couple of years later, he worked at a small Italian cafe, learning old family recipes and techniques from the owners.
He later moved to the Mars Hotel as sous chef, before leaving Washington for Anchorage, Alaska, to work as head chef of Sorellas. He then moved to Napa Valley where he did fresh sheet menus paired with Napa Valley wines at the Dutch Treat Cafe.
In 2000, Slater moved to Seward where he was head chef at Ray's Waterfront Restaurant and a partner in Seward's Railway Cantina, before joining Seward Windsong Lodge in 2004, as executive chef.
He serves on the board of the Alaska Culinary Academy and is a substitute instructor.
He also works closely with the Alaska Seafood Marketing Institute helping to promote Alaska seafood and the seafood industry.
Since Seward Windsong Lodge is a seasonal facility, Slater and his family travel to various parts of Mexico and the western United States, seeking out new and interesting ideas to incorporate into his menus.
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| Favorite Chef Coat: |
Bordeaux Chef Coat in Black Twill with Stud Buttons -I've been wearing them for years and years |
| Why he loves Culinary Classics: |
I love the quality of the coats as well as the excellent customer service |
| Favorite Ingredient: |
Pork..all of it |
| Special Recipe |
ALASKA SPOT PRAWNS WITH CRISPY POLENTA
Ingredients:
POLENTA
• 6 cups water
• Salt
• 2 cup coarse cornmeal
• 1/2 cup grated Parmigiano Reggiano
• 4 tablespoons unsalted butter, at room temperature
• Freshly ground black pepper salt to taste
• 2 T Extra Virgin Olive Oil
Bring water and salt to a boil. Lower the heat to medium and sprinkle
cornmeal whisking constantly until it thickens. Use a spoon and
continue to simmer, stirring occasionally, until the spoon stands in the
polenta, 10 to 15 minutes.
Add the cheese and the butter. Season with salt and pepper.
Immediately spread the polenta in a parchment lined sheet pan. Smooth the top and refrigerate.
When cooled, cut into squares and heat a saute pan with 2 T olive oil. Lay squares in hot oiled pan careful not to crowd. Brown on one side and flip. Sear until crispy, plate immediately or reserve on sheet pan to heat later.
SPOT PRAWNS
- • 10 ea Alaska Spot Prawns
- • 1 T extra virgin olive oil
- • 1 T unsalted butter
- • 3 cloves peeled garlic
- • 3 oz white wine
- • Salt to Taste
- • Chopped Italian Parsley
- • Micro Greens
In a hot saute pan heat the oil, and half the butter. Add the peeled prawns (make sure they are seasoned) and garlic. Flip prawns and add the white wine. Braise gently. Pull the prawns and reserve when they are just tender. Add the remaining butter and reduce. Add the salt to taste then the chopped parsley. Return the prawns to the pan and toss. Place the prawns on the seared polenta and garnish with the micro greens.
Remember : the more you make the more you can enjoy with your friends!
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If you would like to apply to be a chef of the month just contact our customer service department and ask about how to get your name on the list.
877.378.4855 Weekdays 7am - 5:00pm CST
