Benjamin Guaman, Executive Chef, Governors Club
Benjamin Guaman, CEC, Executive Chef, Governors Club in Chapel Hill, N.C, says the inspiration for his Brazilian picanha steak came from the live butchery demonstration conducted by Dr. Daniel Clark, a meat scientist for Certified Angus Beef. The presentation kicked off the first-ever PlateCraft event this past November, hosted by Cullasaja Club in Highlands, N.C.
“For me, the best part about attending the brilliant PlateCraft conference was all of the new ideas and inspirations I walked away with,” says Guaman. “It has allowed me to grow more as a chef and bring outside of the box, exciting dishes back to the Governors Club membership.”
Guaman’s Brazilian picanha steak features hearts of palm, carrot, Cabrales potato llapingacho, plantain chip and churrasco sauce.
“This dish is special because I am utilizing several techniques I learned from my fellow chefs at PlateCraft,” he notes. “For example, I used a crispy plantain for texture, I incorporated annatto, a condiment widely utilized in South American cuisine, into the potatoes for color and flavor, and I topped the llapingacho (Ecuadorian potato cake) with Cabrales cheese to complete the dish. … The flavors of this dish are very complex and delicious.”
Guaman adds that the dish stands out for its unique pairings.
“From the cut of meat to the sides and the sauces,” he says, “it creates an exceptionally delicious dining experience. I offered this to our membership as a dining room feature one evening, and everyone loved it.”
