Here’s the Dish with Executive Sous Chef Marc Meneghetti of ICONA Resorts
Q&A
Where did you receive your culinary training?
Atlantic Cape Community College
What is your favorite ingredient to work with, and why?
I enjoy working with local seasonal produce because it reflects the season, the ingredients harmonize and you can taste the time of year.
Why did you decide to become a chef?
I grew up loving food, it brings family and friends together. Food is also one of the only “arts” that play with all five senses!
If you left Seven Mile Beach to go cook somewhere else, where would you go?
Philadelphia
Name a chef you admire, and why.
Ryan Briggs – chef/owner of Outlaws Burger Barn and Creamery. Ryan is a good friend of mine, he is so passionate about food. He gives to the community and uses his business as a creative outlet to serve those in need. It’s inspiring and absolutely amazing.
What is your favorite charity to work with, and why?
Children with special needs. Being a father, it brings me joy to be able to work with children who are in need.
How do you keep up with the food trends in the industry?
Simply by going out to eat as much as possible!!
Is there a new dish on your menu this year you are most excited about, and why?
We are playing with the idea of possibly adding a “Korean BBQ Pork Taco” on the menu. I love Asian cuisine; I think smoked pork and Kimchi is a marriage waiting to happen!
What do you like the most about Seven Mile Beach?
I grew up loving the shore, to work on an oceanside property is a complete dream come true.
What is your favorite Seven Mile memory?
Joining team ICONA!
Avalon Brew Pub’s Blackened Chicken Sandwich
Ingredients:
1 brioche bun
2 ounces redfish blackening seasoning
3 ounces shredded green cabbage
1 ounce shredded carrot
2 ounces buttermilk ranch dressing
6 ounces boneless skinless chicken breast
½-ounce baby arugula
4 ounces butter
Directions:
Buttermilk Ranch Coleslaw: Simply shred green cabbage and carrots. In a small mixing bowl, combine the cabbage and carrot with buttermilk ranch.
Assemble the Sandwich: First, drench the chicken breast in blackening spice. Add 3 ounces of butter to your hot surface (a flat top or sauté pan). Begin cooking the chicken breast. Next, add 1 ounce of butter to your hot surface and toast the brioche bun. Once chicken is cooked to temperature, about 165 degrees, and the bun is toasted, it is time to assemble the sandwich. Place the chicken breast on the bottom half of the bun, add the prepared buttermilk ranch coleslaw and baby arugula. It is simple, elegant and delicious (not to mention my absolute favorite dish on the menu). Enjoy!!
125 79th Street, Avalon • (609) 967-2116 • avalonbrewpub.com
