Adam Heath, Executive Chef, Food and Beverage Director, The Houston Racquet Club
For his salmon brûlée dish, Adam Heath, CEC, Executive Chef and Food and Beverage Director of The Houston Racquet Club, drew inspiration from a local Houston establishment: Perry’s Steakhouse & Grille.
“Their version has been served as a side for many years,” Heath says. “What intrigued me was not only the flavors but also the presentation and the way it complements the main course.”
The dish, which Heath notes could also be prepared with char-grilled lobster tail rather than salmon, offers a nontraditional way for members to enjoy complementing flavors and unique textures within a salad-like dish. The bitterness of the greens, the sweetness of the corn, and the dash of salt with the light, smoky essence from the charred seafood, together create a nice, balanced combination of flavors.
“Further, achieving the right balance in portion sizes ensures that each bite delivers the perfect blend of ingredients,” Heath says, “leaving the bowl clean of all components—from the custard to the salad and, in this case, the salmon. The meticulous assembly and choice of plate also contribute to its success, with the dish dictating the selection of the right-sized bowl, enhancing its visual appeal and overall dining experience.”
What makes Heath most proud is how he was able to adapt a beloved dish and tailor it to best resonate with the members of Houston Racquet Club.
“Innovation doesn’t always require reinventing the wheel,” he notes. “I found ways to improve upon the dish and make it uniquely suited to the preferences of my club members. … Seeing their positive reactions and enjoyment truly affirmed [this dish’s] success.”
