Savino sells sustainable comfort
Renewed focus on ‘clean’ food has led to innovative, healthier dishes at Hendricks
Executive chef Chris Savino graduated from the VCC Culinary Arts program, and has worked in hotels and restaurants around the Lower Mainland.
Savino was with the Westin Hotel Group for 10 years, most recently as executive chef at the Westin Grand’s Hendricks Resto-Lounge. His cooking philosophy centres around using sustainable local ingredients to create his dishes.
What motivates and inspires you as a chef?
I get my motivation from seeing people really enjoying the food. For example, when I see guests eating, laughing and overall having a great time, I know my team and I did a great job.
How would you describe the type of food you like to cook?
I love putting my own personal twist on the classic comfort food dishes while using local produce and sustainable seafood.
What might diners not know about you?
I recently lost 40 pounds by simply eating the right foods (the same diet as MMA fighter Johny Hendricks diet) and going to the gym every day. This is part of the reason the new menu has a lot of clean items and dishes that have been modified to be healthier. For example, the Butternut Squash Mac and Cheese is made with squash puree instead of cream.
Describe a couple of your most recent creations.
One of my favourite recent creations is the Ginger Beer Braised Short Rib. We sear the short rib and braise it in ginger beer for four hours until it’s almost fork tender and serve it with a celery root croquette, grilled bok choy and green apple slaw. Another favourite is the Cauliflower Pizzettas, which is everything you like about pizza but made on a cauliflower dough and topped with spinach, smoked salmon and ricotta salata. It’s very light and healthy.
What’s your favourite local product, and how do you use it?
I’m in love with local company Sky Harvest. I use several different micro greens and herbs that grow in their east Vancouver facility and all of the product that we get from them Chris Savino’s Tuna Poke dish is served with fried taro chips, but many different chips will work. is delivered to us on bicycles, which is pretty amazing. Great product and a reduced carbon foot print.
If there’s one important piece of advice you might have for cooks, what might that be?
Taste everything. If you taste throughout your cooking process, it ensures the dish will end up being a great one. Also remember that no matter what you’re cooking, improvements and changes can always be made.
Tuna Poke
MAKES 4-6 PORTIONS
AVOCADO PUREE (GUACAMOLE)
(prep time: 5 min) avocados juice of 1 lime Pinch of togarashi spice (you can buy this at most supermarkets) Puree all ingredients together until you get a smooth consistency. Add salt and pepper to taste or seasoning of choice.
POKE SAUCE
tbsp (15 mL) mirin (see note) tbsp (45 mL) soy sauce tsp (2.5 mL) sesame oil tsp (1.25 mL) sesame seeds thinly sliced green onions tsp (2.5 mL) grated ginger tsp (5 mL) orange juice tsp (5 mL) lemon juice tsp (5 mL) brown sugar diced shallot Salt and pepper to taste Mix all ingredients well.
Note: Mirin is a Japanese sweet rice wine. Dry sherry or dry white wine can be used instead.
POKE
lb (454 g) albacore tuna or ahi tuna, cut into small cubes tbsp (15 mL) fine diced red peppers Diced jalapeno to taste avocado (cut in half, remove seed and dice) tbsp (15 mL) fine diced cucumber cherry tomatoes (cut in half )
TO BUILD DISH:
Mix diced tuna with red peppers, jalapenos, avocado, cucumber and tomatoes. Pour in poke sauce and mix well. Add salt and pepper to taste. Add about 3 tbsp (45 mL) of avocado puree on the plate and top with the tuna poke. Serve with bowl of tortilla chips.
Chef’s note: At Hendricks, we use deep fried taro chips, but any root chips, tortilla chips, crostini, etc. will go very well with this dish. Alternatively, you can also serve poke on top of rice or quinoa.