Here’s the Dish: Chef Ian Borgo of Oceanside Seafood
25th & Dune Drive, Avalon
609-368-2114 • oceansideseafoodavalon.com
Q&A
1. Where did your receive your training?
I was trained right in this kitchen by our last two chefs. I always felt bad asking for food when I started out dishwashing and bussing, so I asked how to make my own. It started with chicken fingers and fries and went to working behind the line.
2. Where do you get your inspiration when creating a new dish?
I usually get my inspiration from finding new ways to work with what we have. This usually starts with making food for our dishwasher, Joe, moves to the front of house for their lunch, and then gets run by my boss, Michele. If it passes that gauntlet and can be made in higher volumes easily, we run it. We usually joke that Joe has his own secret menu like Ben and Jerry’s has their flavor graveyard.
3. What do you believe is the most important quality of a restaurant, and why?
The most important quality of a restaurant to me is having a staff you can enjoy working with. This line of work can be very stressful, so knowing that at the end of the day we are all here for each other really makes things easier. Quality of food and service suffers when work is the last place anyone wants to be.
4. What is your go-to meal on your days off?
On my days off, I really enjoy making a nice omelet for breakfast. Having the time to sleep in a bit and savor the whole cooking process starts the day off right.
5. What advice would you give to a new chef?
Find a constructive outlet for stress. Burnout can be a real issue in this industry. So, whether it is a relaxing hobby, working out, or just taking the long way home with your favorite music at the end of a long night, get the stress out.
6. What is your favorite summer dish?
It can get pretty hot and humid out here, so I go for fresh, grilled salmon over a salad with our apple cider vinaigrette. It is a refreshing pick-me-up that is not too filling.
7. What do you enjoy most about cooking?
What I enjoy most about cooking is being able to be a small and hopefully good part of someone’s day.
8. What is the hardest cooking technique you have mastered?
It might not be an official cooking technique, but being able to visualize and coordinate ticket times. Being able to do that effectively took the longest of anything I have learned.
9. Where do you find yourself most when you are not in the kitchen?
When I have free time, I am usually hiking with my girlfriend or playing music. Being out in nature and creating music have always been my outlets and it is nice to have someone who I can enjoy that with.
10. What is the most needed cooking utensil for a kitchen, and why?
I know it is cheesy, but I will have to say the heart. We have been getting by since we learned to sharpen rocks. The passion is where things come through. Like with music, anyone can learn to cook and cook well, but without feeling the heart of the person creating, it falls flat.
Ahi Tuna Salad
Serves 2
Ingredients:
Dressing: (makes a quart)
¼ cup soy sauce
½ cup white vinegar
½ cup sugar
3/8 cup extra light olive oil
Salad:
1 romaine heart, chopped
1 small head of lettuce, chopped
2 diced plum tomatoes
½ cucumber, chopped
Handful of shredded carrots
Tuna:
2 ahi tuna steaks, 6 to 8 ounces
Directions:
Combine chopped romaine heart, a chopped head of lettuce, diced plum tomatoes, chopped cucumbers, and shredded carrots in a serving bowl. Whisk soy sauce, white vinegar, sugar, and extra light olive oil until emulsified to create the dressing. Season ahi tuna steaks with salt and pepper, and sear in a hot pan for one minute per side. Slice the tuna crosswise into quarter-inch pieces. Dress the salad and arrange the seared ahi tuna on top of the salad. Enjoy!
