In this episode of Chef AF, I chat with Dustin Falcon, Executive Chef at Rosemary & Pine, an American-inspired celebration of the dishes that Falcon loves to make and eat. He is also Executive Chef at Niku Steakhouse, where he melds Japanese influences with local ingredients to create a modern steakhouse menu with an emphasis on foraged products and A5 wagyu.
Falcon attended culinary school at the Art Institute in Fort Lauderdale. After graduation, he returned to Wolfgang Puck’s where he had been a busser prior to school, now as a line cook. Falcon says, “ten years ago, I moved to Napa Valley from South Florida. I moved after a meal from Per Se in New York City and the meal changed my life. It was such a humbling experience to go there. And I realized I didn't know half of what I needed to. So I started applying to Per Se but couldn't get in, and I ended up applying to Ad Hoc, one of Thomas Keller's sister restaurants in Yountville.”
Leadership style is an important topic as to how it relates to employee retention. Falcon shares insights into his leadership style and says, “so my leadership style is constantly evolving. When I was at Niku, I was extremely hands-on. I was working the line with everybody, showing them every single project. I pretty much live there from morning to night, every single day, and then I got the opportunity to open up Rosemary and Pine and I realize you have to learn how to split yourself. You really have to learn to trust the process, trust the staff, and all the training that you've done with everybody.”
To hear about the training programs and education that the staff receives, expectations for a Michelin-starred restaurant, and Falcon’s top 3 reasons for sourcing local check out this episode of Chef AF, plus get the chef’s recipe for Potato Gratin with Soy Dip!
RECIPE
Potato Gratin with Soy Dip
Ingredients:
1 cup Crème Fraiche
1 cup Sour cream
1 tbsp Chickpea miso
1 tsp Lemon juice
1 Pinch of Granulated onion
1 tsp Salt
1 tsp Tamari
1/2 tsp Sugar
Potato Gratin
3 Yukon potato
1 Rendered beef fat
1 Heavy cream
TT Salt
Equipment:
1 Kitchen aid with whisk
1 Sieve
1 Small pot
Procedure:
For the soy dip
Combine everything in kitchen aid with whip attachment. Whisk until thick and fluffy
Adjust seasoning with more lemon juice and salt if needed.
For the potato gratin
Slice all potatoes thinly on a mandoline (do not put in water or it will lose starch)
Layer potatoes in a baking pan lightly brushing with the beef fat, heavy cream, and lightly sprinkle with salt. Repeat this step until you use all potatoes or fill the pan.
Wrap in foil and bake at 350 degrees for 90 minutes or until tender
Place a pan that fits on top of the potatoes and place in fridge overnight with weights on top
The next day cut the potatoes into desired size and fry until golden brown. Serve with soy dip.
Notes:
These potatoes are equally delicious right out of the oven if you would like to make the same day.
Re: units for potato gratin: I left that part blank because the recipe is a technique not something that can fully be measured. If you need measurements as well I would estimate for a standard 9x9 baking pan:
4-5 medium sized yukon gold potatoes
1/2 cup wagyu fat or beef tallow
1 cup cream
Salt to taste