TJ Curry, Executive Sous Chef, Carolina Yacht Club

Executive Sous Chef TJ Curry says Carolina Yacht Club’s recent herb crusted-halibut with asparagus veloute, vadouvan, carrot, and maitake is simultaneously simple yet complex. The prep require time, but the pickup is quick and easily executed, ideal for a busy night of service.

“The carrot purée and oil are sweet from the quality of carrots we are able to source locally,” says Curry, “and the vadouvan pairs well with the sweetness of the carrots and halibut and adds wonderful aromatics to the dish that complement the earthiness of the maitake and asparagus.”

Inspiration for the dish came from a combination of highlighting local, first-of-the-season carrots, notes Curry, as well as the opportunity to teach the team new techniques.

“I think using specials as a way to introduce new techniques to the team on a weekly basis and then letting them practice it over and over again for a week is something as chefs we should feel obligated to do,” says Curry. “What makes me most proud of the dish is getting to watch our cooks get excited about learning a new cooking technique and applying it during service, like an herb crust, and seeing them be proud about what they are cooking. Ultimately, when our cooks are engaged, we get the opportunity to raise the bar for our members.”

Herb Crusted-Halibut with Asparagus Veloute, Vadouvan, Carrot, and Maitake