Sergey Kashkin, Executive Chef, Heritage Bay G&CC
Sergey Kashkin, CEC, WCEC, Executive Chef of Heritage Bay Golf & Country Club (Naples Fla.), says his pan-seared chicken breast and braised chicken legs, with natural chicken jus reduction, Yukon potato and applewood-smoked bacon pancake with roasted beets and sour cream, garlic-sauteed baby spinach with butter-glazed turned carrots, showcases versatility in cooking technique, plus keen attention to detail and depth of flavor.
“The flavors in this dish are a symphony of savory, earthy and sweet notes,” Kashkin says. “The pan-seared chicken breast offers a crispy exterior and juicy interior, complemented by the rich and succulent braised chicken legs in natural chicken jus. The Yukon gold potato and bacon pancake adds a comforting warmth, while the roasted beets provide a sweet earthiness, the garlic sautéed spinach contributes a fresh and aromatic element, and the butter-glazed turned carrots offer a touch of sweetness and vibrant color. The sour cream and chives provide a creamy and tangy finish that ties everything together.”
The inspiration, Kashkin says, stemmed from his desire to create a harmonious balance of flavors and textures while showcasing classic culinary techniques, elevating familiar ingredients such as chicken, potatoes and vegetables into a sophisticated and visually appealing presentation.
“I am most proud of the meticulous attention to detail and the passion that went into crafting every element of this dish,” he says. “From selecting the finest ingredients to executing each cooking technique with precision, I poured my heart and soul into creating a dish that I am truly proud to present.”
Ultimately, the dish showcases a creative yet approachable take on classic ingredients.
“By highlighting the versatility of chicken and incorporating familiar components in unexpected ways,” Kashkin adds, “this dish encourages chefs to think outside the box and experiment with their culinary creations.”
