Matthew Marrero, Jr. Sous Chef, The Apawamis Club
When Matthew Marrero, Jr. Sous Chef of The Apawamis Club (Rye, N.Y.), teamed up Executive Sous Chef Catherine DiQuinzio to drum up new ideas for spring, the club’s members were, as always, top of mind.
The end result was an Herb and Parmesan-Crusted Cod with Zucchini “Noodles,” Scored Calamari, Crispy Pancetta and Cumin-Infused Tomato Broth.
Marrero tells C+RC about the fresh and light dish that The Apawamis Club’s members enjoyed as much as the chefs enjoyed creating it.
Club + Resort Chef (C+RC): What was the inspiration behind the dish?
Matthew Marrero (MM): [The Apawarmis Club’s] Executive Sous Chef Catherine DiQuinzio and I work together to come up with ideas. We look at weekly fish specials and come up with a game plan moving forward.
We wanted to create a nice, healthy and light dish [for spring]. We keep every member in mind when creating our specials. This week, we decided to keep the health-conscious members in mind. The members really seemed to enjoy this dish as much as we enjoyed creating it.
C+RC: How would you describe the flavors?
MM: The biggest flavor profile would first be ‘fresh.’ We chose all fresh ingredients through our produce company that comes from local and organic farms. These flavors combined have really created a comforting aroma.
Because people eat with their eyes first, we always make sure our food is nicely presented and has the flavor to match.
C+RC: Why do you believe it’s an important or successful dish?
MM: It really allows me to showcase who I am as a chef. This dish is important to me because we have a great empowerment program that is broadcasted through kitchen management who allows me to be creative and expand my knowledge through specials. Being able to showcase my work—and have the members really enjoy the food we put out—is truly rewarding.
C+RC: What about this dish makes you most proud?
MM: This dish makes me proud because it represent who I am as a chef. I think other chefs would be inspired by the different flavor profiles, the fresh ingredients and the plating.
Herb and Parmesan-Crusted Cod
Click here for the recipe.
