Here’s the Dish with Chef/owner Bill Selgrath of Sylvester’s Fish Market & Restaurant
21st & 5th Avenue, Avalon
609-967-7553 • sylvesters-avalon.com
Q&A
Where did your receive your training?
I received most of my training on the job at Sylvester’s once we purchased the business in 2001. The first few seasons were mainly absorbing the operation, products, and recipes. It then grew into what we can add over the years and create in the way of recipes or items to the menu.
Where do you get your inspiration when creating a new dish?
Mostly when traveling. You see something another restaurant is doing and maybe spin off of that. Also doing research into food websites.
What do you believe is the most important quality of a restaurant, and why?
A restaurant’s most important quality is its staff and leadership from its management. Hiring each season and retaining staff that truly care and put energy into their work is key for the ultimate goal of satisfied diners.
What is your go-to meal on your days off?
Hmm. Sometimes it is simply something I have not had in a while. Can be as simple as a good creative burger. A good Italian meal at, say, Via Mare is a good go-to.
What advice would you give to a new chef?
I believe a new chef should absorb as many good traits as possible from a head chef (if working under one), or in an operation that has longstanding success, identify the key areas such as product quality or its staffing system as examples. Building up as many strengths as possible so they may grow in experience and knowledge.
What is your favorite summer dish?
Not sure I have one in particular. A good piece of fresh fish with veggies always works, though.
What do you enjoy most about cooking?
The satisfaction of the guests, whether it’s friends and family at home, or the dining room at restaurant being satisfied with their meal.
What is the hardest cooking technique you have mastered?
Maybe not a technique, but in my day to day would be orchestrating an evening dinner rush. Lots of timing and communication with our team, it is like a performance each evening.
Where do you find yourself most when you are not in the kitchen?
Relaxing on a day off entails enjoying the beach, a good walk with our dogs, or visiting one of the other beach towns in the Cape May County area.
What is the most needed cooking utensil for a kitchen, and why?
A solid staff (though obviously not utensils). You are nothing in this business without quality talent in your restaurant, and not just the kitchen. I have told any who ask that what is key for us and has allowed Sylvester’s to be so successful for years are the 20-25 quality young people that are part of our team. I am but one individual, without them there is no Sylvester’s Fish Market and Restaurant.
Blackened Red Snapper Topped with Fresh Mango Salsa with Fresh Steamed Broccoli
Ingredients:
8-ounce red snapper
Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning Blend
Butter
Fresh mango salsa
Broccoli
Potato
Directions:
Brush melted butter on an 8-ounce red snapper and sprinkle Chef Paul Prudhomme’s Blackened Redfish Magic Spice on. Place fish on a sprayed pan or foil and bake in a 400-degree oven for approximately 12-14 minutes. Alternative to cooking the fish can be on a cast-iron skillet on the grill; place snapper skin-side down and after two minutes turn the fish and cook for another 1-2 minutes. Remove fish and top with fresh mango salsa. Cut fresh broccoli into florets and steam in a pot for 5-6 minutes. Cook potato in the oven for approximately 30 minutes. Plate blackened red snapper and broccoli with the baked potato and serve!
