Chef reveals a past royal connection
When Philip Potempa chatted last week with the executive chef at the new Hard Rock Casino property off Burr Street in Gary, he smiled at a humble admission the chef shared about his career’s culinary adventures.
When I chatted last week with the executive chef at the new Hard Rock Casino gaming property off Burr Street in Gary, I smiled at a humble admission he shared about his career’s culinary adventures.
Chef Anuwat Morakotjantachote, known by colleagues in the culinary world as “Chef Nu,” casually revealed he once had the honor of cooking for the Queen of Thailand, who at the time was the reigning royalty of the country of his family heritage.
Today, his latest role is executive chef at Hard Rock Casino Northern Indiana, which opens May 14. He is tasked with overseeing both the menus and the talented culinary and stewarding team of the five restaurants at the property, which require eight kitchens with a total of 140 chefs, plus sous chefs, line cooks and stewards. He not only engineers and designs the menu highlights, he serves as liaison to the other management teams of this expansive operation. Hard Rock International (HRI) has venues in 69 countries spanning 240 locations as the brand umbrella to owned/licensed managed hotels, casinos, “rock shops,” live performance venues and the franchise of “Café” restaurants.
Prior to joining the Hard Rock team last January to assist planning for the May 2021 opening, Chef Nu worked around the world, including the Ritz Carlton and The New York Athletic Club, as well as his tenure at the Peninsula Hotel for both the Chicago and New York locations. His motto in the kitchen is “discipline above passion” which he says is derived from his belief “passion comes and goes, but discipline allows you to build a solid foundation.”
In his youth, Chef Nu considered becoming an architect, but discovered his new love when he began his culinary journey working for his aunt in one of her restaurants. During the decades, he worked his way through every aspect of kitchen duties, including dishwasher and busser. He found his first taste of notoriety and famous patrons when he accepted a position at Tavern on the Green, which at the time of the 1980s and 1990s, was one of the busiest restaurants in New York.
His path of formal culinary schooling included graduating magna cum laude from Johnson & Wales University and then participation in the Chilean Salmon Marketing Council where he not only learned about Chilean food and wine, but also ways the food industry can sustainably source seafood and promote environmental conservation.
“Having an opportunity to launch five distinct restaurants, all at once, is both challenging and exciting,” Chef Nu said.
“I am thrilled to bring this variety of unique dining experiences to the Chicagoland area at a time when people are ready to return to enjoying life.”
The five new restaurants featured at The Hard Rock Casino Northern Indiana are The Council Oak Steaks and Seafood as the white tablecloth fine dining steakhouse as well as the signature Hard Rock Cafe, which features legendary rock star worthy burgers along with steaks and salads and custom fun music industry cocktails and beverages. YOUYU Noodle Bar focuses on freshly made noodles and savory broths inspired by Asian street food. The Fresh Harvest dining experience offers a wide array of food options including a salad/soups/raw bar; pasta and pizza; dim sum/ rice and noodles/pork and duck carving station; rotisserie and grill and decadent desserts. At Constant Grind, gaming guests can revive and recharge with a latte, espresso and refreshing iced drinks along with fresh pastries, including tarts and specialty sandwiches.
Hard Rock Casino Northern Indiana opens to the public at 5 p.m. on May 14 with limited capacity to maintain guests safety and social distancing. It is located at 5400 W. 29th Ave. in Gary at the I- 80⁄94 Burr Street Interchange. Guests have to be 21 or older to enter the Hard Rock Casino Northern Indiana. Call (219) 228-2383 or visit www. hardrockcasinonorthernindiana.com for more information.
Among Chef Nu’s favorite dishes found on his Hard Rock dining menus are the oven roasted Alaskan King Crab and the delicate yet decadent dark chocolate tarts, the latter recipe which is simple, rich and rewarding.
“I truly love to make, and also enjoy eating these tarts at any time of day, especially, with my morning coffee,” Chef Nu said.
Columnist Philip Potempa has published four cookbooks and is the director of marketing at Theatre at the Center. He can be reached at pmpotempa@comhs.org or mail your questions: From the Farm, PO Box 68, San Pierre, Ind. 46374.
Chef Nu’s Dark Chocolate Tarts
Makes 10 servings
Crust:
1-cup all-purpose flour
½ cup ice-cold butter, in pieces
1 cup powdered sugar Pinch of salt
2 egg yolks
½ cup milk
Filling:
1 ⅓ cup heavy cream 2 tablespoons caster sugar (a finely ground sugar) or 2 ½ tablespoons granulated sugar
6 tablespoons butter 1-cup dark chocolate chips
½ cup milk
Directions:
1. Heat oven to 350 degrees.
2. In a bowl, sift flour with powdered sugar, then add pinch of salt and combine with the ice-cold butter.
3. Add egg yolks to mix and form into a pie shell dough.
4. Wrap dough and chill in refrigerator for 45 minutes to 1 hour.
5. Rollout dough and place in large pie tin or smaller tins. Pinch, rim and fork bottom of pie shells.
6. Cover shell(s) with baking parchment and baking in 350-degree oven for 30 - 35 minutes, as needed. Check crust and continue to bake if needed for another 15 minutes. Bottom of piecrust should be dry and flaky.
7. In a saucepan, combine cream and sugar over medium heat. Add butter and stir to combine.
8. Lower heat and fold in chocolate and mix until melted and filling is smooth.
9. Remove filling from heat and mix in milk and stir well to combine.
10. Pour filling into baked pie shells and allow 2-hours for tart(s) to set, chilling in refrigerator.
11. Before serving, dust tarts with cocoa powder if desired.