[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]
CHEF RYAN PREWITT
At face value, the concept behind Chef Ryan Prewitt’s signature dish at Pêche Seafood Grill in New Orleans is simple: take incredibly fresh fish, season it lightly, and sear it to perfection in the restaurant’s wood-fired oven. The fish speaks for itself but is gently nudged by its conservative seasoning and bright, vinegary sauce.
In reality, though, this straightforward elegance took years to develop and strong relationships to maintain. The idea for Pêche came to Ryan and his partners, chefs Donald Link and Stephen Stryjewski, on a trip to Uruguay.
“We spent some time working with people who were doing this type of open-fire cooking down there—not just in the markets with the large grill but out in the field watching these guys work with fire in a completely different way than I’d seen before,” Ryan says.
But cooking whole fish on Pêche’s hearth is only one facet of what Ryan has done at the restaurant. He focuses on sourcing whole Gulf fish and serving just about every part. Working closely with fishermen, including one who spearfishes from deep-water oilrigs, Ryan has access to exceptionally fresh specimens, and he makes the best of all of it.
“The tuna collars are just phenomenal, and the bellies, just charred on the grill, are unbelievably delicious,” Ryan says. “When we started cooking these pieces and eating them ourselves, we realized that in a lot of fish these are the best parts going.”
Ryan has been invigorated by New Orleans, its people, and his access to fresh, flavorful ingredients. “I think New Orleans is just getting started in its culinary reawakening,” he says.
Recipe
[/fusion_builder_column][fusion_builder_column type=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none”]
Click here to meet the 2014 Chefs to Watch.
[/fusion_builder_column][fusion_builder_column type=”1_3″ last=”no” class=”” id=””]
[/fusion_builder_column][fusion_builder_column type=”1_3″ last=”no” class=”” id=””]
[/fusion_builder_column][fusion_builder_column type=”1_3″ last=”yes” class=”” id=””]
[/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]