Chef Eats: 20.21's Asher Miller
Chris Bohnhoff Photography 20.21 Executive Chef Asher Miller
Friday was opening night of the Walker's "The Quick and the Dead" exhibition and resident Chef Asher Miller was extra busy. On opening nights of a new exhibit, 20.21 --the art museum's in-house restaurant -- prepares a nice three-course meal for 200 VIPs, in this case vegetarian. Meanwhile, Miller was also keeping track of his own personal caloric intake for Hot Dish. Details of Miller's day, which he also Twittered, (as well as details about what he prepared for the fancy art people) after the jump:
Pre-8:30 a.m.: PayDay Bar, day-old Dunn Brothers coffee in the car, Granny Smith apple
By around 11 a.m.: A lot of black bean cake mixture and Gatorade Rain (purple)
12:44 p.m.: Eight strawberries, a handful of milk chocolate, dried apricots, more bean cake, and a whole, fried 2 lb. dorade. [The NYT describes dorade as "a small fish with tender white flesh, shimmering silver skin and, when grilled or braised, a rich, succulent, meaty flavor, similar to that of pompano or red snapper."]
In Miller's case, he says, "I stuffed it with ginger and cilantro, seasoned it with salt and pepper and dusted it with corn starch. Then I deep fried it until the tail was firm and not wiggly."
3:54 p.m.: Yuzu bar scraps, fresh chocolate chip cookie, Stouffer's vegetarian lasagna (from staff meal), Coke [Seated dinner started at 4 p.m.]
4:57 p.m.: A single shot of espresso, made with Peets espresso beans. "It tastes like yummy battery acid," he says.
7:32 p.m.: Pequillo pepper stuffed with roasted corn, cilantro-lime rice, charred tomato, dill sour cream, roasted potato with cous cous and creme fraiche
8:41 p.m.: Brownie scraps
9:49 p.m.: Canned matar paneer from The Wedge, a Lindt chocolate egg from the freezer, ("They're better fozen solid,") and chocolate fudge brownie Ben & Jerry's (all eaten at home).
And the three-course meal?
The first course was a grilled eggplant salad wrapped around beet and goat cheese with baby greens, blackberries, and a blackberry vinaigrette. "We stuck little pointy bread spikes in the the eggplant roll," Miller says.
The entree was a grilled sweet corn stuffed pequillo pepper on cilantro-lime scented jasmine rice with two small black bean cakes and some charred tomato sauce. "The tomato sauce had some grilled pineapple in with it to sweeten it up.Then we plopped some lime sour cream and crispy blue corn tortilla strips on the top."
Dessert was a brioche bread pudding with fresh rhubarb and rhubarb compote. "It wasn't too heavy," he says.