Ian Guthrie’s summer rolls feature an herb-lemongrass-marinated skirt steak and ponzu sauce.
The rolls are herbaceous and light, says Guthrie, who was recently named Executive Sous Chef of Coral Bay Club, and the marinade hits all your taste receptors–our, sweet, salty, bitter from the herbs, and savory—great for action stations or dine-around buffets.
“I have used multiple variations of this dish on our à la carte menus and for numerous events and caterings,” notes Guthrie. “The marinade works on any protein, but it works especially well for beef and seafood options like tuna, crab, or shrimp. The dish is dairy-free and can easily be adapted to be gluten-free or vegan by the staff on the floor to accommodate our members’ individual dietary requirements. The dish is mainly composed of herbs and vegetables, with a small portion size of protein, keeping the cost down, while still having an impactful flavor.”
Coral Bay is primarily a summer club, he notes, and members lean toward lighter fare.
“This dish really fits that bill,” Guthrie says. “We display the ingredients on a large wooden charcuterie board, and the mountains of herbs and bright piles of vegetables really make for an attractive station that members enjoy interacting with and having the staff customize their roll.”
Plus, he says, his dish is quick and easy to execute on the floor and allows him to involve less-experienced staff members in the floor service.
“We hire people with all levels of experience, and often our new hires have never even held a knife in a professional kitchen,” Guthrie notes. “I love to assign our less-experienced staff members with preparing this station, as it helps them hone their knife skills and make something delicious and not overly complicated. When planning dine-around menus for parties, I always try to vary the complexity of the dishes coming off of the stations.”
