Chef Todd Whitney: Cooking with NC Beer
Southern Wake County is exploding with North Carolina craft beer offerings! Our South Wake Tour 1 includes three uniquely different breweries by size, location and age. This tour begins at Fortnight Brewing Company located in Cary, NC. From there, we visit Carolina Brewing Company, one of the oldest North Carolina breweries, which has been around since 1995 in Holly Springs, NC. The third brewery stop on this tour is Draft Line Brewing Company in Fuquay-Varina, NC. This tour is sure to please and has a hometown feel, with the location of these breweries within a 10 mile radius.
Chef Todd Whitney is the head of the kitchen at Oval Park Grille in Durham, NC. Oval Park Grille’s tagline is, “Local as heck!” Chef Todd sources many North Carolina ingredients at the restaurant and enjoys cooking with beer.
Chef Todd has shared a pan roasted sea scallops recipe, which uses Carolina Brewing Company’s Pale Ale in the cooking process. These scallops are paired with sweet and sour brussels sprouts as well as a CBC Pale Ale-jalapeño sabayon.
3 dry packed 10/20 sea scallops
Sauté scallops in a sauté pan on medium heat until crispy on one side. Flip the scallops in the pan and turn off heat. Allow scallops to rest on paper towel in a warm place.
1/4 shallot, julienned
2 tbsp bacon fat
2 tsp sugar
Marcona almonds, chopped (for garnish)
6 bacon lardon
1 tbsp sherry vinegear
Sauté brussels sprouts in bacon fat until golden on outside. Add thyme and shallots to the brussels sprouts and sauté for one minute then add sugar. Season the brussels sprouts with salt and black pepper. Deglaze pan with sherry vinegar. Plate brussels sprouts in the center and drizzle vinegar around plate. Sprinkle chopped almonds on top.
CBC Pale Ale-Jalapeño Sabayon
4 egg yolks
1 jalapeño brunoise
1 pinch cayenne
1 tbs sugar
4 oz CBC Pale Ale
1 pinch salt
4 pea shoots, garnish
Combine all ingredients in a double boiler and whisk until frothy. The whisk makes ribbon texture in sabayon. Season with salt.
Place scallops on plate around brussels sprouts and sprinkle marcona almonds. Spoon sabayon over half of each scallop. Garnish with four pea shoots.