Chef Eddie Konrad
Eddie was born and raised in Philadelphia, where he attended Mercy Vocational High School and studied culinary arts. He realized at a young age that being in the kitchen made him feel like he was finally a part of something. After he graduated, Eddie attended Johnson & Wales University in Rhode Island. Eddie has worked in many influential restaurants in New England and across the Mid-Atlantic, including Del Posto in New York City, Le Bec Fin, and Laurel back home in Philadelphia. With training in Italian and French techniques, Eddie focuses on refined, ingredient-driven cuisine. He has always strived to improve his skills and provide an educational environment for his fellow chefs and employees. His focus on creating experiences for his guests is always at the core of his culinary work.
Chef Michelle Minori built her culinary pedigree in Michelin starred restaurants across San Francisco. Minori spent a year in Los Angeles to open Faith & Flower, where she used her expansive knowledge of dough to build the bread and pasta production programs.
She later spent 3 years running the kitchen at Flour and Water, where she learned the importance of whole animal utilization, sustainability, and supporting local farmers and the community.
She later served as Executive Sous Chef of Thomas McNaughton’s NeTimeas Restaurant Group, overseeing corporate culinary operations for the group’s many restaurants, including Flour & Water, Aatxe, Cafe du Nord, Salumeria, and Central Kitchen.
Minori opened and operated as Executive Chef at Barzotto, a fast-casual pasta restaurant in San Francisco, specializing in handmade pasta. She shares her experience with creating a fast-casual restaurant and dealing with the changing aspects of the hospitality industry at conferences and online.
Currently, she serves as Head Chef of Research and Development for Off the Grid, a mobile food company dedicated to bringing people together through shared food experiences. She uses her extensive knowledge of cuisines, cookery, and systematization, to curate concepts, menus, and recipe development for the company. She also leans on her industry networking to build vendor relationships that support the local economy and small business owners through partnerships and sustainable sourcing.
Michelle is passionate about many causes, including sustainable seafood, local food systems, learning through travel, and that creating change starts with changing the narrative.
Chardonnay Poached Lobster
marble potatoes | asparagus | morels | mint | tarragon | ramp butter
paired with
Lobster, Lobster Stock & Poaching liquid
Ingredients
- 2 each 2.5 pounds live Maine lobsters • Chardonnay
- 2 medium white onions (large dice)
- 4 stalks celery (large dice)
- 1 Tbsp palm (or white) sugar • 4 sprigs tarragon
- 1 Tbsp black pepper
- 2 quarts water
1. Prepare lobsters
– Dispatch lobsters by inserting the tip of a sturdy knife into the brain.
– Separate tails and claws from the body and set aside.
– Separate head from body. Using spoon, remove gills
from inner head and cut into one-inch chunks.
2. Create lobster stock
– Place lobster heads, onion, celery, sugar, pepper and water into a 6-quart pot and bring to a boil.
– Reduce heat to low, simmer and slowly reduce by half. Once reduced, remove from heat and strain into a container.
– Add tarragon and steep for a minimum of 20 minutes or overnight.
3. Create poaching liquid
– Combine equal parts tarragon lobster stock and One- Sixteen Chardonnay, salt to taste, (set some stock aside for later). Bring Chardonnay poaching liquid to boil.
4. Poach lobsters
– Poach lobster claws for 8 minutes and tails for 6 minutes allowing the water to simmer after boil. Remove lobster and allow to rest at room temperature until warm (or shock in ice water for future use).
– Remove meat from shells with kitchen shears.
Ramp Butter
Ingredients
- 1 pound ramp tops
- 2 pounds high-fat butter (soft room temp)
Instructions
- In salted, boiling water, blanch ramp tops for 2 minutes or until soft.
- Remove from water and immediately shock in ice water.
- Once cold, squeeze excess water from the tops and place into a blender.
- Purée until smooth. Use ice water as needed to keep cold and fluid.
- Fold together ramp purée and softened butter until combined.
Vegetable Prep
Ingredients
- 1 bunch green asparagus
- 1⁄2 pound marble potatoes
- 1⁄2 pound morel mushrooms
Instructions
- Remove one inch from the bottom of the asparagus.
- Remove tips and cut stalks into approximately one-inch
pieces. - Quickly blanch (30-45 seconds) in salted, boiling water
- Cut marble potatoes in half and place in cold salted
lobster stock. - Bring up to simmer and cook gently until tender
- Split morel mushrooms in half and gently wash 3 times in
lukewarm water; changing water each time. - Place on paper towel and allow to dry.
Assemble
Ingredients
- Extra virgin olive oil
- Freshest mint possible
- Fresh cracked pepper
Instructions
- Slice lobster tails into medallions of equal proportions (1⁄2 inch thick).
- Glaze lobster claws, tails, and knuckles with extra virgin olive oil, Chardonnay, salt, and black pepper and set aside.
- In a separate pan, warm vegetables in hot butter and glaze with lobster stock.
- In a small pot, warm lobster stock and whisk in cold ramp butter until slightly thickened.
- Place ingredients onto desired serving vessel and finish with torn mint and ramp butter sauce.
