Here’s the Dish with Chef Gigi Vlahova of The Watering Hull
261 96th Street, Unit 202, Stone Harbor
609-830-3106 • thewateringhull.com
Q&A
1. Where did you receive your training?
Under Chef Jeremy Otton.
2. Where do you get your inspiration from, when creating a new dish?
My father, Kasimir.
3. What do you believe is the most important quality of a restaurant, and why?
Three things – organization, cleanliness, and consistency. You cannot run a kitchen without these three things.
4. What is your go-to meal on your days off?
Fresh local vegetables and seafood.
5. What advice would you give to a new chef?
I would say work with an experienced chef and absorb knowledge from every angle of business.
6. What is your favorite summer dish?
The poke bowl from our menu.
7. What do you enjoy most about cooking?
Having the ability to be creative while using local seafood and the veggies that are in season.
8. What is the hardest cooking technique you have mastered?
Catering to specific allergy requests from guests and being knowledgeable of all the food I’m serving.
9. Where do you find yourself most when you are not in the kitchen?
Stone Harbor’s beautiful beaches.
10. What is the most needed cooking utensil for a kitchen, and why?
Patience. It’s not a utensil, but working in the kitchen requires a lot of patience.
House Smoked Half-Rack of Ribs in Honey Mango BBQ Sauce
Ingredients:
• ½ Rack of baby back ribs
Spice Rub:
• 2 tablespoons light brown sugar
• 1½ teaspoons salt
• ½ teaspoon ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
Honey Mango Barbecue Sauce:
• 2 cups frozen mango chunks, defrosted (fresh can also be used)
• 2 tablespoons vegetable oil
• 4 ounces yellow onion finely chopped or grated
• 1½ teaspoons smoked paprika
• ½ teaspoon mustard powder
• 1 cup ketchup
• 2 tablespoons low sodium soy sauce
• 1 tablespoon granulated sugar
• 1 teaspoon sesame oil
• 2 teaspoons apple cider vinegar
• ½ cup water
For the Honey Mango Barbecue Sauce:
Add the mango to a blender and blend until smooth, set aside. Heat the vegetable oil over medium heat in a large pan. Add the onions and sauté them until softened, stirring occasionally, about 5 minutes. Add the garlic, paprika and mustard powder and stir and cook for 1 minute. Add the ketchup, soy sauce, sugar, sesame oil and apple cider vinegar, mango puree and water, stir well to mix. Bring to a simmer and cook for 5 minutes or until thickened (the sauce will thicken as it cools). If the sauce gets too thick at any point, just add a little water. Transfer the sauce to a blender and blend until smooth.
Directions:
Mix all ingredients for spice rub together in a bowl and season the ribs with the dry rub. Smoke the ribs on a smoker with hardwood charcoal (specific time varies). When they are close to finished, brush barbecue sauce on the ribs. Let rest 20 minutes before serving. Serve with your favorite summer fixings! (At the Watering Hull, the Half Rack is served with House Slaw, Mac & Cheese, Cornbread and Sweet Plantains.) Enjoy!
