Matthew Blazey, Executive Chef, Camargo Club
Matthew Blazey’s Riverence Farms Trout was one of the first dishes he introduced as Executive Chef of Camargo Club (Indian Hill, Ohio), a role he started just last month.
“This was really the first dish in which I had the opportunity to show people who I was,” he says.
Club + Resort Chef caught up with Blazey to learn about his goal behind the recipe—and how it ties in with his new club’s mission.
Club + Resort Chef (C+RC): What was the inspiration behind this dish?
Matthew Blazey (MB): The food we try to create is approachable and unpretentious—food that people understand and can relate to. And this is an example of that.
C+RC: Why do you believe it is an important or successful dish?
MB: Camargo’s mission is simple: We strive to create an atmosphere for our members to feel at home in. This is apparent the moment you step on property. We want members to know when they walk through the doors that this is the driving force—and this dish supports this mission.
C+RC: What about this dish makes you most proud?
MB: This was really the first dish in which I had the opportunity to show people who I was. To me, cooking is very personal. It’s a platform for expression, and when our members positively react to something as such, it’s very solidifying!
C+RC: How would you describe the flavors in your own words?
MB: Balanced. It’s rich through the confit of the potatoes, acidic from the lemon dill creme, and light and textural from the salad. It’s simple in presentation, yet thoughtful and elegant in preparation.
C+RC: Do you think other chefs will be inspired by this dish?
MB: This dish certainly wasn’t created to inspire anyone other than ourselves and to get our members excited for something new. However, it can be very difficult for an aspiring chef to find his or her way, and if this dish can be the catalyst for a decision to take a leap or plunge into this industry, then we’ve done our part.
Riverence Farms Trout
Click here to view the recipe.
