Here’s the Dish with Executive Chef of The Diving Horse John Boswell
2109 Dune Drive, Avalon • 609-368-5000
thedivinghorseavalon.com
Q&A
1. Where did you receive your training?
I went to college at Drexel University and graduated with a culinary degree and a minor in entrepreneurship. While I was at Drexel, I did an externship at Alla Spina, a then-Marc Vetri restaurant. I also worked my early jobs at Sbraga and Kensington Quarters in Philadelphia before moving to New York City, where I worked and became a chef at MIMI and Hearth.
2. Where do you get your inspiration when creating a new dish?
I get inspiration from a lot of places. Eating, books, chef videos, and seasonal produce are all important.
When I was in NYC, the Union Square Green Market was always a massive inspiration by seeing all the fresh produce change through the seasons. Now, while in Avalon, I use produce lists from a company called Zone 7 to know what is in season.
I also like to look at old notebooks to jog my memory and I try to mesh classic French cooking techniques with typical Jersey Shore fare.
3. What do you believe is the most important quality of a restaurant, and why?
I think a well-rounded restaurant is most important to me. A restaurant with great hospitality but poor food, or great food but poor hospitality, can be good. But when you combine great hospitality and great food, you can have a spectacular restaurant that people want to come back to time and again.
4. What is your go-to meal on your days off?
When back living in or near a big city such as Philadelphia or New York, I always loved a bowl of ramen. I can go dine quickly by myself and have a nice nourishing meal. In Philly, that’s always at Terakawa. I also have a weakness for pizza and hoagies, but having a home-cooked meal with my family always hits the spot.
5. What advice would you give to a new chef?
I would first say to put your head down, work hard, and work smart. Hard work is one thing I feel individuals can control that will lead to success. Next, I would say: taste, taste, taste! The words that I heard so often when I was learning – “Did you taste it, Cheffy?” – are words that I hope to instill into my cooks as well. You have to taste the food you make, always! That’s part of practicing. You learn by repetition and taste. You not only have to practice at work, but also practice at home. Not enough cooks cook at home! It is an opportunity to experiment, learn, and have fun.
My mentor, Dr. Traud, always asks, “What are you reading?” Read books about chefs, read books in general. Learn as much as you can. Read restaurant reviews, read other news articles. There is so much information in today’s world that you can even learn by watching chefs on YouTube or by listening to them on podcasts. If you are passionate about it, you have to put the time in to learn.
One last note is to travel! I have been inspired by all the cultures I have encountered by traveling abroad with my wife. Tasting food from other cultures has been such an important part of my life, and I would suggest it to any new chef. It will help broaden your palate and your ideas.
6. What is your favorite summer dish?
I grew up in South Jersey and my dad always grew tomatoes in our back yard. My mom used them to make a really garlicky tomato salad with olive oil, onions and garlic. That is one of my favorite dishes to eat.
In the past two summers at The Diving Horse, we have made a variety of tomato salads. I think tomatoes are such versatile ingredients. I make a tomato salad for an appetizer but also different salsas on dishes to give them a light, fresh, summer flavor.
7. What do you enjoy most about cooking?
I really enjoy working with my hands. Taking ingredients from scratch and turning them into delicious food for people to enjoy is really what its all about. You can be as creative and intricate as you want or leave it as simple as possible. It’s really about the feel you gain after practicing for so many years, and I enjoy the opportunity to do that daily.
8. What is the hardest cooking technique you have mastered?
I don’t think I have mastered anything in a kitchen. One of my best skills is butchery. I have become pretty good at breaking down proteins and utilizing most of the animal, whether it is land or sea.
9. Where do you find yourself most when you are not in the kitchen?
I try to spend as much time outside as I can. I grew up playing sports and was always outside. The few drawbacks to working in a kitchen are the lack of seeing family, and being stuck inside all day. When I’m not in the kitchen, I’m trying to spend time with my wife, Julie, and my dog, Boogie. The ultimate day off is just getting to spend time with them! I always hope it involves a walk, the beach, or just being outside hanging out.
10.What is the most needed cooking utensil for a kitchen, and why?
Hmm, tricky question! There are a lot of utensils I use but if I was to choose one, I think I have to say a knife. Pots, pans, tongs, spoons, stoves, grills, all of that is interchangeable. The tool you’ll always find is a knife, and for me it needs to be a sharp one. It makes cooking so much easier and more enjoyable.
Tomato Salad with Homemade Onion Dip
Tomato Salad:
• 4 heirloom tomatoes
• 1 pint Sungold cherry tomatoes
• 2 peaches
• 1 teaspoon Calabrian Chili Oil (optional)
• 2 cloves garlic
• 1 cup basil or mint
• ½-cup extra virgin olive oil
• ¼-cup sherry vinegar
• Sea salt
• Black pepper
Onion Dip:
• 6 Spanish onions
• 1 tablespoon olive oil
• 2 cups sour cream
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 tablespoon lemon
• 1 bunch chives
To note, the onion dip in general is an option. I like the added richness with the bright, delicious tomato salad when making this at The Diving Horse. The recipe is here if you would like to make the onion dip yourself, but you can always use store-bought, too. At home, the juicy tomato salad will be delicious on its own or paired with fish and a grain.
It is important to find the best tomatoes and peaches you can. Make sure they are all ripe and fragrant. I have an affinity for Sungold cherry tomatoes, as they tend to be the sweetest cherry tomato variety I know of. It is a simple salad, and the better the produce, the better the end result.
Onion Dip
Peel all the onions, cut them in half and slice them all thinly in what the French call a julienne. Heat a medium-sized pot to a medium high heat. Add the olive oil and then all the onions. Use ½-tablespoon of salt to season the onions as they cook.
Continue to stir and cook the onions, and as they begin to wilt, turn the heat down to medium. Let the onions cook for about 45 minutes to an hour, stirring occasionally, until they become deep brown and caramelized. If they begin to stick at all during the process, add a touch of water to help deglaze and continue to stir.
After the onions are fully caramelized, place them in a blender and pulse until smooth. Chill this mixture.
Cut the chives into small pieces and add to a bowl. Measure out the rest of the ingredients and mix together with a whisk or a spatula. Add all the caramelized onion puree and mix in thoroughly. Season with the extra ½-tablespoon of salt and any more if need. This should taste like a rich gourmet onion dip.
Tomato Salad
Cut the heirloom tomatoes into large pieces, at least an inch in size, and add to a mixing bowl. Cut all the cherry tomatoes in half and add them to the bowl.
I also like to cut the peaches in large, 1-inch pieces. Add them to the tomatoes.
With the micro plane, grate all the garlic into the mixture. Then add the olive oil, vinegar and Calabrian chili oil, and season with a big pinch of salt. Mix this until some of the tomato juices release.
Give this a taste and add any more salt or a few cracks of black pepper. Then tear the basil into smaller pieces and mix in. Serve over a smear of the onion dip or in a bowl with a dollop of the onion dip on top.
