Tim Recher, Executive Chef, Frenchman’s Creek Beach and CC
Tim Recher, CEC, AAC, MWMCS, CWX, Executive Chef of Frenchman’s Creek Beach and Country Club in Palm Beach Gardens, Fla., says the inspiration for his brown butter roasted pear salad came from Chef Rich Rosendale, CMC.
“He has been a huge role model for me, and his classes are incredibly educational,” Recher says. “He taught me so many things, one of which was this goat cheese mousse recipe utilizing agar-agar. That was the springboard and a main component in developing this dish. All the credit goes to him for my inspiration and being able to utilize this technique.”
Featuring goat cheese and butternut squash terrine, butternut purée, red wine vinaigrette and savory maple oats, Recher says the dish offers the right amount of sharp bite to combat the warm flavor profile.
“I also think by utilizing the juices from roasting the pears and the trim from the butternut squash in other components on the same plate, it helps bridge the flavors of each piece to make it more than the sum of its parts,” he says.
Ultimately, Recher says, all the flavors work together in harmony, rather than compete.
“I hope this shows other chefs that there are so many techniques that can be used to present classic flavor profiles in a more modern way to elevate the experience,” Recher adds. “There is so much to learn from each other; we all can find inspiration from so many chefs in our profession.”
