Make Madisons’ grilled artichokes at home
Q. I had the most delicious grilled artichokes at Madisons New York Grill & Bar in Boca Raton. Wish you could get the recipe so I could prepare them at home. — Loretta Scarantino, Delray Beach
A. Your wish came true, Loretta, with the help of Donald Olsen at Madisons New York Grill & Bar (2006 NW Executive Center Circle, Boca Raton, 561-994-0808, madisons newyork.com). Thankfully, Olsen, director of operations for Groupe Tsatas, was able to persuade head chef Louis Najarro into sharing his grilled artichoke recipe.
Growing up in Sonsonate, El Salvador, Najarro spent his childhood fishing and hunting with his father and brothers. It was then that he developed a love of cooking and was taught to use fresh, wild herbs when preparing the family’s catch of the day. He went on to work in El Salvador mastering the art of butchering meats and seafood.
When Najarro moved to America in 2008 he made it his mission to explore as many different cuisines as possible. He credits his biggest influence to mentor Chef William D’Auvray, who taught him the nuances of traditional Greek fare and instilled a renewed appreciation for the farm-to-table concept he experienced as a young boy.
Since 2004, the Canadian restaurant chain has expanded to 14 locations in Québec, adding Boca Raton as its first American foray in 2014. Currently, the parent company Groupe Tsatas is busy developing Harbor Promenade, an upscale dining and retail complex, on the southeastern corner of the Atlantic Boulevard Bridge in Pompano Beach. Slated to open in late 2018, the dockside restaurant will offer Intracoastal Waterway views with plenty of indoor and outdoor seating and live entertainment.
Q. I ate at Ernie’s Bar-B-Q for many years and loved their conch chowder. Now that it is closed I am wondering if there is any way you could get the recipe. I would love to try to make it myself. — Bill Newton, Sunrise
A. This Fort Lauderdale landmark changed a few hands during its 60-year run. Referred to locals as “Dirty” Ernie’s,” the old Floridian watering hole was also known for its Bimini bread, served with the chowder, conch fritters and conch salad, and rooftop patio. When the doors closed in early 2017, sadly the iconic recipes also disappeared.
Rather than leave Bill high and dry, I’m suggesting a solid substitute from another Florida icon, Chef Norman Van Aken. To replicate Ernie’s soup, you may have to play with the recipe a bit, Bill. For a thicker chowder continue reducing over low heat. Adjust the amount of crushed red pepper and hot red pepper sauce to suit your personal spice preference.
Dubbed “the founding father of New World Cuisine,” Van Aken has been credited for coining the ’80s fusion concept blending his signature Latin, Caribbean, Asian, African and American flavors. Aside from his international acclaim as a chef and cookbook author, Van Aken holds the title as the only Floridian inducted into James Beard’s “Who’s Who in American Food and Beverage.” His Orlando restaurant Norman’s was nominated as a finalist for the James Beard Foundation’s “Best Restaurant in America.”
His latest multi-concept venture located in the Wynwood Arcade is a partnership with Candace Walsh and Susan Buckley that showcases the fine dining restaurant Three; No. 3 Social, a rooftop bar and lounge; and a cooking school aptly named In the Kitchen With Norman Van Aken, set to open later this month.
To request a recipe, email Claire@ClairePerez.com. Or write to Claire Perez, Food Department, Sun Sentinel, 333 SW 12th Ave., Deerfield Beach, 33442. Include your name, town and phone number.