Meeting News - November 19, 2007 - (Page 12)

Chef Talk Simple and elegant make the base of new chef’s ﬂair After arriving at Virginia Beach’s Founders Inn and Spa just a few months ago, Chef Joseph Elliott is clearly already at home: Last month he earned the “Most Outstanding Dish” award at a local charity event. Elliott, a culinary master who has worked at a number of hotels and restaurants, and garnered many awards, put his work on simmer to talk with Meeting News for its inaugural food and beverage page. Q The winning entrée—Pan-Seared Day Scallops with Cauliﬂower Puree and Lobster Emulsion accompanied by Braised Veal Cheeks with Creamy Polenta, Chive Oil, and Port Wine— is very luxurious. How does it relate to the cuisine served at the Founders Inn and Spa, especially for banquets? Prawns and ﬁlet mignon take on a petite yet appetizing look under Chef Elliott’s very skillful hands. We approach every dish with the same passion, whether it is a simple grilled ﬂatbread or a luxurious piece of foie gras; it is important that it is the very best. Our clientele expects luxurious meals, whether at banquets or in our ﬁne-dining restaurant, Swan Terrace, so we strive for perfection. For banquets, we do that in several ways. First, we create good relationships with our purveyors to ensure that we’re receiving the freshest product possible. Second, we prepare the food as close to the minute as possible. This guarantees fresh, temperature-controlled, quality food. Third, we keep it simple. The level of difﬁculty in preparing a product does not determine guest satisfaction; the quality of the preparation and focus on the product dictate the outcome. A Participating in competitions enables me to remain focused on each guest as an individual, no matter how many people are in the group. We [the culinary staff] interact with guests on a daily basis; our open kitchen displays our working environment, and it gives the culinary team the ability to simply ask the guests what they desire. These interactions provide entertainment, knowledge, and hospitality for both parties. On a larger scale, we provide the same for our banquet functions. boar sausage, golden oyster mushrooms, reserved tomato quenelle, and braised garlic sauce. The rockﬁsh comes from Chesapeake Bay—from which we’re just 20 miles—and the oyster mushrooms and tomatoes come from local farmers. Buying from local farmers and ﬁsheries provides a familiarity for the guests. Also, it helps us ensure the quality of the product because the time between field and plate is reduced considerably. The end product is then quality, simple, comfortable food. Q Q You’re no stranger to culinary competitions, having won a local Iron Chef competition in Ohio back in 2004, when you were at the Westin Great Southern Hotel in Columbus. How does your participation in these types of events enhance the guest experience? Prior to coming to the Founders Inn and Spa this summer, you were the chef at the Leopard Restaurant in Cleveland, which you’ve described as an eclectic combination of tastes and ingredients of America, France, and Japan; you were also known for lowcountry cooking. Are you bringing any of that to your new position? What are some examples of that on the hotel’s menu? I have introduced many dishes to Founders Inn and Spa based on my past experiences. But it is important to understand the community before introducing new culinary concepts—regional preferences can provide a foundation for new cuisine. For example, we offer panseared rockﬁsh with grilled wild Q A How are you able to stay creative, when it comes to banquets, while pleasing many different types of palates? A I stay creative by sticking to one rule—simple but elegant. A mentor chef always told me to “cook to the point,” meaning that if you take a detour from your plans, the food will fall short, and if you go past “the point” because you’re making things complicated, the food will be overworked and contrived. Cooking to “the point” will create spontaneous, natural, and attractive food. When you have that, you have blended elegance and simplicity. What’s your favorite food? Most competitions have ﬁve judges; events at Founders Inn and Spa can range from 10 to several thousand guests. 12 MeetingNews A Joseph Elliott Executive Chef Founders Inn and Spa Because of the exposure chefs have to a wide variety of exotic food, most prefer simple comfort food. I delight in a bucket of fried chicken, macaroni and cheese, or even a hot dog from the local diner. H www.meetingnews.com Q A November 19, 2007 http://www.meetingnews.com

Table of Contents for the Digital Edition of Meeting News - November 19, 2007

Meeting News - November 19, 2007
Contents
What’s Up @ MeetingNews.com
Chef Talk
Transportation & Services
People Making News
MN Webcast Report
Successful Meetings University
Advertisers Index
Live from the Forum

Meeting News - November 19, 2007