Here’s the Dish: Executive Chef Jim Kurtz of ICONA Windrift
105 80th Street, Avalon
609-368-5175 • windrifthotel.com
Q&A
1. Who/what inspires you?
Could be different every day. From just the thought of supporting family and all that goes into it, or may be a person, picture, or interaction … something I read that day.
2. What is your favorite summer dish?
BBQ, grilling … and salads.
3.What is the hardest cooking technique you have mastered?
I have mastered none except scrambled eggs at home.
4. What utensil can you not live without?
A good knife.
5. What type of cuisine do you excel at, and why?
Seafood ... I have been around it all my life … lends to all types of cooking.
6. What is the best part of being in the kitchen?
The camaraderie.
7. What is the hardest part of being in the kitchen?
Keeping focus and having patience.
8. What ingredient do you like to add to everything?
Garlic
9. How do you handle working in a fast-paced restaurant environment?
With a plan for the start of the day and flexibility thereafter.
Shrimp & Crab Spicy Lettuce Wraps
Ingredients:
5 large shrimp (cooked and rough chopped)
½ pound lump crabmeat
¾ cup mayonnaise
¼ cup sriracha sauce
1 tablespoon red bell pepper, finely diced
1 tablespoon green bell pepper, finely diced
1 tablespoon red onion, finely diced
2 tablespoons scallion, sliced
2 teaspoons black sesame seeds
4 leaves Bibb lettuce, washed
Instructions:
In a bowl, combine mayonnaise, sriracha, crabmeat and shrimp until well-coated. Divide equally on lettuce leaves. Top with diced vegetables, scallions and sesame seeds.