CHEFS WITH PANACHE The Ocean Room, Sanctuary at Kiawah Island Old World authenticity in a modern context.
Executive Chef Robert Wysong.
THE CHEF
A graduate of Johnson and Wales University in Charleston, SC, Chef Robert
Wysong has worked at the Ritz Carlton Golf Resort in Naples, FL, the
Grove Park Inn Resort and Spa in Asheville, NC, and The Pensacola Country
Club in Pensacola, FL. Wysong joined the team at The Sanctuary at Kiawah Island Golf Resort
prior to the hotel’s spectacular
August 2004 opening.
The Ocean Room is the premier dining destination of The Sanctuary at
Kiawah Island Golf Resort. It strives to marry the best of old world cuisine, modern technique and presentation with a true appreciation of history and artistic expression. Inspired by the "old world meets new" cuisine concept, the dining room's palatial opulence is laced with the comfort of true southern hospitality.
Chef Wysong's cooking style is a simplistic, yet refined approach to
allow ingredients to shine through. "The approach to cuisine and service
style of The Ocean Room has always been based on refinement and ingredient
quality," says
Wysong. "The location and climate naturally enhances the food and dining
experience. This has been our culinary philosophy since the beginning."
SALT ROASTED BEET AND GOAT CHEESE SALAD
By Executive Chef Robert Wysong
Serves 4
Salt Roasted Beet and Goat Cheese Salad, by Executive Chef Robert Wysong.
6 Large, fresh beets
2 C. Kosher Salt
1 C. Frisee lettuce
Tiny beet tops
Beet Juice, reduced
Imported Pistachio Paste
4 oz. Fresh Goat Cheese
½ C. finely chopped pistachios
Lemon juice, salt and pepper
Roast whole beets on a bed of salt at 350 degrees
until soft, allow to cool. Peel the beets.
Slice very thin and evenly into long continuous strips.
Juice 1 - 2 whole fresh beets, reduce this liquid until slightly thickened
and sweet.
Slice goat cheese into medallions and dust completely with the chopped
pistachios.
Lightly dress the Frisee with fresh lemon juice, salt and pepper to taste.
Warm the dusted goat cheese slightly and place on a nest of dressed Frisee.
Wrap the salad with the slices of beet, top with additional dressed Frisee.
Garnish the plate with the Pistachio paste and reduced beet juice.
SUMMER-SEARED
FISH DINNER
By Executive Chef Robert Wysong
Serves 2
PREP TIME: 60
minutes COOK TIME: 20 minutes
INGREDIENTS
Fresh Grouper or Snapper Filet, 10 - 12 oz.
A handful of garden fresh miniature vegetables (Baby turnips, carrots, squashes, radishes)
One Large Ripe Red Tomato
Two Garlic Cloves
One Cup of Dry White Wine or Verjus
Fresh Snipped Herbs such as Chives, Cilantro, Parsley, Dill or Thyme
(Or a combination of all)
Salt, pepper, flour, olive oil, and a little butter
KITCHEN TIP: Seek a reputable and genuine source for meats and seafood.
Get to know your butcher. Ask the professionals to tell you what
is the most fresh and what you "must try". This will force you to be
adventurous but
will also force creativity and the results can be fantastic!
WINE PAIRING: Jacob Fuhr, Manager and Sommelier of The Ocean
Room suggests the 2006 Don Oligario, Albarino, Rias Baixas, Spain.
This will enhance the nuances of fresh fin fish and support the
balance of citrus and naturally sweet vegetables.
Trim fish filet, portion into two pieces.
Season with salt and pepper, and dust with flour.
Wash and trim baby vegetables as needed.
Peel the garlic and just crush.
Slice the filet from the tomato and slice in the fashion of julienne.
Add some oil to a very hot non-stick pan. Sear the
fish until crisp on the edge.
Remove from the pan and reserve.
In the same pan, re-establish the high heat
and sauté the vegetables, let them crisp slightly, then add the crushed garlic. Fold in the julienne tomato segments
Season with salt and pepper, and remove to a plate for holding.
Add the wine and another piece of crushed garlic.
Reduce this liquid until ¼ original volume remains.
Reduce the heat and swirl in a touch of cold butter.
At last, add the fresh-snipped herbs.
Plate the warm vegetables, top with the fish, Spoon the sauce over the fish.
Photos: Courtesy of Sanctuary at Kiawah
Golf Resort.
