Yes, you do recognize Chef Crouse’s name. For three years he won accolades for his work as executive chef at Sotto Sopra Restaurant here in Baltimore and has moved on to become corporate chef for Sláinte Irish Pub and Restaurant and Woody’s Rum Bar & Island Grill down on Thames Street in Fells Point.
Chef Crouse has three degrees in culinary: cooking, baking & nutrition – a renaissance chef, he does it all. He is an excellent cooking instructor; we worked together over the years at Sotto Sopra’s cooking classes like Bobby Flay and his foil, Jackie Malouf. Bill invited me to come as his guest to his first cooking class he was doing in his new position for Fells Point Hospitality Management. It was held at their bed and breakfast, Celia’s Waterfront Inn back in their garden, just down the street from Sláinte .
The common thread and core education for the day were DOP (Denominazione di Origine Protetta) extra virgin olive oils that we not only tasted side-by-side but saw the difference they brought to different dishes. Each student was greeted with champagne and a little cookbook with a touch of history about olive oils, recipes and area for notes.
The Class
Heirloom Tomato & Mozzarella Salad
Olio Verde Gianfranco Beechina 2009 Harvest
Charles Heidsieck ‘Brut Reserve’ Champagne
Peci Pasta al Pesto
Laudemio Tuscan Extra Virgin
2008 Frank Family Vineyards ‘Napa Valley’ Chardonnay
Olive Oil Poached Halibut
Ursini Extra Virgin
2007 Flowers Sonoma Coast Chardonnay
Grilled Rib Eye
Carm Extra Virgin Olive Oil
2008 Martinelli “Bella Vigna” Russian River Pinot Noir
Blackberries & Vanilla Ice Cream
Margues de Valdueza extra virgin olive oil
The fresh mozzarella that Chef Crouse made along with the heirloom tomatoes took everyone’s breath away – such a difference. Everything tasted amazing. The olive oil poached halibut was amazingly simple and delicious.
EVOO – Extra Virgin Olive Oil
The message is buy the best, buy small jars that you will use in a couple months and if it is close to expiration, use it in marinades. Keep your olive oil, and all oils in a cool, dark cabinet away from the heat of the stove.
Promised Recipe
Berries and cream is a simple recipe but taken to the next level with the addition of extra virgin olive oil, especially one with a peppery finish.
Chef Crouse’s
Berries & Cream – serves 2
Ingredients:
1 pint of blackberries
Extra virgin olive oil – high quality
1 Tablespoon powdered sugar
2 scoops of vanilla ice cream
Salt
Fresh mint
Directions
Place gently rinsed and dried blackberries in a small bowl, drizzle with extra virgin olive oil and powdered sugar and let rest for five minutes.
Place a scoop of ice cream in two separate bowls and divide the berries between them
Drizzle a tad more extra virgin olive oil over the berries, season lightly with sald and garnish with mint.
Next cooking class
Chef Crouse’s is Sunday, September 12th - 11 a.m. to 1 p.m. at Celia’s Waterfront Inn. The theme: Go back to school with fast, easy and healthy meals!
Contact : fellspointfoodie@gmail.com – Subject Line: Cooking with Chef Bill Crouse
Class cost is $65 Cash
Mason-Dixon Master Chef Competition
We are also rooting Chef Crouse on as he competes in his third round, semi-finals for Mason-Dixon Grand Master Chef on Tuesday, August 17th. You can still purchase tickets for dinner and competition. New twists and requirement in what they can do in the third rounds makes this more challenging than ever. Hope you can make it to root Chef Crouse on. Interested in attending the finale, get your tickets now!
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