World Chefs: Lightner makes splash with cutting-edge cuisine - native dishes from restaurants in murcia spain

NEW YORK (Reuters)-
It's hard for a young chef to do this in New York, but Matt Leitner managed to relatively easily replicate his Big Apple at Castagna restaurant in Portland, Oregon
Critics praised his cooking for its inspiration from nature and his use of cutting techniques --
Change the edge technique of local ingredients such as frozen foie gras to make it look like peanuts.
Michelin has awarded Leitner two stars at the Atera restaurant in New York, although it opened less than a year ago. The 32-year-
A native of Norfolk, NEAs, has worked in Denmark's Noma and Spain's Mugaritz and other top European restaurants.
Recently, he told Reuters about his cooking trip and his success at Atera.
Q: Are you surprised by the rapid success of Atera? A: “(Atera is)
From what I liked and what I had, it was a very private dining experience.
So you never know when you do something that's not typical.
When people don't have a reference point, it can always go any way.
We feel very fortunate and fortunate that we are supported.
Q: What do you think is the factor in its success?
A: "First of all, it must be food.
We are so smart diners now, the environment is not enough. . .
We want to do something different, something challenging, but make it approachable, make it delicious and make it with the best product we can find.
This is a good formula.
Q: What did you learn when you worked in Europe?
A: "I have the greatest impact on Spain.
In Mugaritz, it's like the way they see things. . .
We have tortillas.
We have leeks and all kinds of things.
Now let's look at things from different angles.
Now, let's start creating recipes instead of just changing the classic ones that suit us.
By rediscovering, you will end up doing something new based on years of history that will become attractive again.
Q: How does foraging inspire your cooking skills?
A: "The idea of foraging is that you are looking for something unique that will bring inspiration.
These are products that cannot be bought at the farmer's market.
Many of them are native to the wild.
These are all missing components that can be rediscovered.
They may be micro. seasonal.
A Bush bears a small Berry for a week.
This is an interesting and inspiring thing about foraging.
Q: Do you think the feeding trend is overdone?
A: "I think the trend will start to slow down.
Unfortunately, I think so.
Many are driven by restaurants and media.
They are hot when things are hot and they want to talk about them.
When things are popular, people go in that direction.
Q: Why did you decide to be a chef?
I grew up in the Midwest.
My parents have a garden, cooked food and canned food.
I grew up at 1980 and 1990 when my mom did two jobs and my dad did one job and two hours was enough. . .
"My mom always does these classic dishes she eats when she grows up.
When we go out to eat somewhere, we forget a lot of what is happening.
It's really time for us to relax and have fun.
I have always wanted to make some fun dishes.
Then, when I was 15, cooking became a necessary point when I wanted to make money. . . .
I want to do something with my hands.
Scallops marinated with fresh herbs and pine, grapefruit and geranium (Serves 4-6)
8 scallops, 1 white pine branch, or 1 cup of spruce, 1 cup of selected tarragon, 1 cup of selected fragrant leaves, 1 cup of selected dill radish, 1 tblsp fresh yeast, or 1 teaspoon of dry sugar 2 tablespoons of salt 1/4 cups of cold water chop up pine trees and herbs.
Mix all dry ingredients.
Then carefully add in the water, make a slight paste, add all the herbs and stir the mixture with scallops.
Placed in a closed container for 12 hours.
2 grapefruit 1 large leaf rose geranium 3 pieces of grape seed oil 1 teaspoon apple vinegar 1 piece.
Separate the two grapefruit and make sure to keep all the juice.
Take half the juice and pulp, put in a small pan, add the rose geranium and cook at low heat until the consistency of the jam, about 5-10 minutes.
Cool immediately. 2.
Discard geranium leaves and mix the mixture with other grapefruit pulp, vinegar, and grape seed oil.
Lightly seasoned with salt.
In the fridge. 3.
To prepare scallops, Please stir carefully the marinade without using water.
Prepare a grill, gas or charcoal.
The grate on the grill is very clean and very hot, which is important.
Now Mark the scallops on both sides carefully, but it is important that you do not cook the scallops, but bake them a little.
Cool scallops in a cold box for at least half an hour.
After cooling, collect a large plate, cut approximately 1/4 thick scallops vertically, and carefully arrange them at the bottom of the plate. 4.
At this point, it is good to use any seasonal herbs and flowers as decorations.
We usually use fennel that starts to blossom at this time of year, fresh dill, fresh tarragon, small leaves of lemon oil and a variety of flowers --
Pineapple rat plum, bergamot flower, bor tree flower, Orange Gold marig flower and lemon-
Golden Lotus flower scented tea. 5.
Dress up scallops with grapefruit and rose geranium, sprinkle with some flaky sea salt, carefully arrange all the picked herbs and flowers on top, covering the entire surface of scallops.