Matthew Blazey, Executive Chef, Hurstbourne CC
Matthew Blazey, Executive Chef of Hurstbourne Country Club (Louisville, Ky.) and C+RC 40 Under 40 honoree, says his pork belly ‘Cuban’ dish is a play on the familiar flavors of a Cuban but in a new form.
“As Hurstbourne Country Club employees, it’s our responsibility to provide the membership with recognizable flavors, but it’s our responsibility as chefs to present things in a somewhat of an unfamiliar way (when appropriate),” says Blazey. Plus, he says, “our daily routines can become somewhat monotonous at times. Doing things like this, having fun with food, reminds me of why I got into this industry.”
The dish provides great contrast, with sweet, acidic, salty and spicy flavors, Blazey says, as well as texture from the crisp pickle, the crispy then soft textures of the pork belly and the smooth, creamy feel of the bechamel and honey mustard.
“It was also a success because we were able to work through the process of reinventing a classic dish with the help of some of our younger cooks,” Blazey says. “Seeing things like this being done where they work gives them a starting point when creating dishes and pushing themselves to think outside the box.”
