Today’s Chef Feature comes from Agora’s Executive Chef, Ghassan Jarrouj. Head over to this new hot spot for one of my favorites cuisines – Turkish food! The inside of the restaurant is so cozy and welcoming, you’ll want to stay all night. And with the tapas-style service, you just might!
What is your favorite kitchen gadget?
A good knife.
What is the most overrated food/technique in restaurants today?
If you were to open a restaurant with a different type of cuisine than what you are cooking now, what would it be?
What is your favorite local product or purveyor to work with?
Samuel and Sons Seafood.
What is your biggest customer pet peeve?
Guests making alterations to a dish that requires long preparation and the guest asks for an ingredient to be taken out. When it’s a key ingredient and changes the profile of the dish that makes for an unhappy Chef.
What do you drink/eat after work?
New Zealand Sauvignon Blanc or Burgundies, Pinot Noir from Oregon with Goat Cheese, Manchego or triple epoix.
What is your favorite thing to cook at home?
Fresh seasonal and rustic cuisine just like Momma used to make.
Keep reading for Chef Ghassan’s recipe for Crispy Phyllo Roll with Goat Cheese, Savory Herbs and Crushed Peppers.
Crispy Phyllo Roll with Goat Cheese, Savory Herbs and Crushed Peppers
1 Lb Goat Cheese
1/4 tbs Salt
1/4 tbs Black pepper
1/4 tbs Crushed red pepper
1 tbs Fresh oregano
1 Leek white only
1/2 lb Butter melted + 4 tbs
1 package Phyllo dough
Cut leek in half lengthwise and wash very well then chop. Let drain and sautee with 4 tbs butter. Add to all ingredients and mix very well. Lay one sheet of phyllo and brush with melted butter then fold in half and brush with butter again. Place cheese mixture in center and fold both edges over cheese, then roll like a cigar and close. Place on sheet pan and brush again with butter. Bake at 400 in a preheated oven for 7-8 minutes.