Meet our Chef of the Month
Let's take a peek into the awesome journey of Chef William Turner, our star Chef of the Month for November 2023! He's from Andrews, South Carolina, near Charleston, a place that's all about gorgeous coastal vibes. Chef Turner’s culinary skills have made waves in the world of food that you just can't miss.
1. Where were you born?
Andrews, South Carolina. A coastal community outside of Charleston.
2. Where do you work and where are you based?
Mainly Arizona but I do travel. I love cheffing in Sedona a few times a year. Scottsdale Arizona is my base location.
3. What is your favorite kitchen tool when creating your culinary masterpieces?
I use a chef's knife more than any other tool in the kitchen. For that fact alone I have to say it's my favorite.
4. What is your sharpest out of all the 5 senses?
Taste for me is where it all starts, I’m all about complex flavors and think it is because of my personal love for food that tastes great. Not the mention the core memories tied to a certain taste. 1 sip of homemade chicken soup can send me back to grandma's house in an instant.
5. What advice would you offer to aspiring chefs?
Cook with love, love of your craft, love for food, and love for the people you are cooking for. And get a job in the best restaurant you can for a year. Decide then what path you want to take.
6. What is one culinary tip every chef should know and perfect?
Knife Skills are first, a sloppy knife is an expensive knife. Being able to use a knife to break down products efficiently will save time and money. And help create a better dish.
7. What do you think makes a great dish?
Flavor is always a priority for me; depth, which is overlooked big time; texture adds complexity; and of course, appearance, it MUST look tasty. Serve at the proper temperature and you have a great dish.
8. What features are important to you when selecting your chef outfit?
I'm in Arizona so it must be vented and cool, short leaves cause I’m usually outdoors, so I have to make sure the coat matches my Jordans.
9. What's your favorite ingredient to work with?
Crab, and seafood in general. Growing up on the coast I was spoiled by having fresh crab, scallops, oysters, and fish readily available. I loved to eat it, so it became what I loved to cook the most. But to be precise, salt is the most important ingredient followed closely by pepper.
10. Which do you consider the best city to dine out in?
I have to say Scottsdale, we have so many outstanding options. The Mission, Tarbells, Mastros, are top the list. But we can’t forget about the awesome Food Truck scene we have and our Cantinas; you really can’t go wrong in this city. New York and Charleston are right there with us.
11. What is the best dish you have ever made?
That’s tough for me to say for sure but one of the tops was an Oyster Dish I served to very special Arizona Cardinal. Think Oyster Rock, Carolina style.
12. What do you like to eat most often on your days off?
Clean, simple food. A nice cut of fish with sautéed veggies. That’s what I like to eat, but more often than not I’m eating something quick and unhealthy.
13. Who's the person you would most like to cook for?
I've been blessed to cook for some really cool people in my career but I still haven’t cooked for Michael Jordan.
14. In your experience, what are some of the difficulties you’d say that chefs most often encounter?
Staying consistent when everything is constantly changing is difficult. We all face it, but food service evolves daily. So, you have to find a way to innovate while staying true to the foundation.
15. Tell us what made you decide to become a chef.
I fell in love with the kitchen first. The dynamics, the chaos, the heat, the pressure, and the stress of being super busy. The love for food and people came after that and sealed the deal.
Rosemary and Fennel Marinated Lamb Chops
ingredients
- 1 rack of Lamb Chop Ribs trimmed and cut into 2 bone segments
- 3 oz high temp Olive Oil
- 2 cloves minced garlic
- 2 sprigs minced rosemary
- 1 teaspoon Fennel Seed
- 1teaspoon salt
- 1 teaspoon pepper
Parm Polenta
- 2 cups chicken stock
- 2 cups water
- 1 teaspoon salt
- 1 cup Polenta
- 3 tablespoons butter
- ½ cup freshly grated Parmesan cheese, more for garnishing
Plum Wine Demi-Glace
- ½ cup red wine
- ½ cup beef stock
- 1 plum, sliced
- 1 teaspoon demi base
directions
1.
In a mixing bowl combine olive oil with garlic, spices, and seasoning and whisk well. Pour oil mixture over lamb making sure to coat. Cover and refrigerate for 2-4 hours. Heat oven to 400°F.
2.
Place lamb in a baking pan and bake for 20 minutes, use a meat thermometer to ensure it’s cooked to the term you desire. Serve over the Polenta and finish with the Plum Wine Demi-Glace.
3.
Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water/ stock, whisking constantly until there are no lumps. Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes.
4.
Cover and cook for 30 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, stir with a spoon. Polenta is done when the texture is creamy, and the individual grains are tender.
5.
Turn off the heat and gently stir 2 tablespoons of butter into polenta until the butter partially melts; mix ½ cup Parmesan cheese into polenta until cheese has melted. Cover and let stand for 5 minutes to thicken.
6.
Stir polenta and transfer to a serving bowl. Top polenta with the remaining 1 tablespoon of butter and about 1 tablespoon freshly grated Parmigiano-Reggiano cheese for garnish.
7.
Over medium heat, bring beef stock, wine, and plums to a simmer for 5 minutes. Next, whisk in the Demi base and remove from heat as the sauce thickens.
8.
Serve the lamb over the Polenta and finish with the Plum Wine Demi-Glace.
Braised Short Ribs in Rich Tomato Basil Pomodoro
ingredients
- 1 tablespoon vegetable oil
- 4 lbs Beef Short Ribs, trimmed of fat
- 1 can tomato sauce
- 1 cup beef broth
- ½ cup sweet red wine
- ½ cup diced tomatoes
- ½ cup diced carrots
- 1 tablespoon dried basil
- ¼ teaspoon coarse (kosher or sea) salt
- ¼ teaspoon pepper
- 1 medium onion, halved, chopped
- 2 cloves garlic, finely chopped
- Fresh Basil for garnish
directions
1.
Heat oven to 325°F. In a 12-inch skillet, heat oil over medium-high heat. Cook seasoned ribs in oil for 7 to 9 minutes, turning frequently, until brown on all sides.
2.
In a 13x9” (3-quart) glass baking dish mix tomatoes, broth, wine, dry basil, salt, and pepper until well blended. Add ribs, onion, and garlic; stir gently to mix. (The baking dish will be full.) Cover with foil.
3.
Bake for 2 hours and 30 minutes or until ribs are tender.
4.
Remove ribs from the baking dish, and skim fat from the sauce. Serve ribs with sauce.
5.
Served with classic Mashed Redskin Potatoes, this is a classic guaranteed to be a crowd-pleaser.
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