Chef Gerry Kent
Chef Gerry Kent brings over sixteen years of restaurant experience-many of them at the most prestigious restaurants in Orange County (CA)-to the innovative food and successful events he executes from The Forge, the event and catering company he established in the Temecula Valley (Riverside County), the heart California's avocado industry.
As Sous Chef to Orange County's 2002 Chef of the Year, Franco Barone of Antonello Ristorante, Gerry participated in the Great Chef's of Orange County. Antonello Ristorante has earned many coveted awards including the Golden Scepter Award from the Southern California Restaurant Writers, the AAA Four Diamond Award, and Zagat Guide praise as "Orange County's best ItalianÉworth the drive from L.A."
In addition cooking at the famous Wind and Sea Restaurant in Dana Point, Gerry served as Sous Chef at the Sorrento Grille and Martini Bar in Laguna Beach, named one of the Top 40 Restaurants in the Los Angeles Area by the Los Angeles Times.
Upon arriving in Riverside County, Gerry was Executive Chef for Pizzaioli in Chino Hills which was awarded the Italian Gold by the Southern California Writers Association and the Wine Spectator's 1999 - 2002 Award of Excellence.
Gerry enhanced his catering expertise at Farmers Market's Sterling Events Catering where he catered many great events including the Concourse d'Elegance, Bloomingdale's Newport Opening, and Taste of Newport.
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Grilled Avocado and Drunken Lobster Salad |
Ingredients:
- 2 cups Sauvignon Blanc
- 4 ea Australian Lobster Tails (6 to 8oz)
- 4 ea Mayan Pearl Avocados
- 1 cup Yellow Onion (chopped)
- 1 ea Meyer Lemon
- 1 large Heirloom Tomato
- 1/2 bunch Italian Parsley (rinsed and roughly chopped)
- 2 ea Romaine Hearts (rinsed and sliced 1/2 inches wide)
- 1/3 cup Avocado Oil
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Instructions:
Begin by removing lobster meat from shell and soak in the white wine for about 15 min to half hour and pre-heat half of the grill to high. Juice half of the lemon in large salad bowl and add in your chopped onions and season with salt and pepper set aside.
Continue by quartering your avocados and removing the seed. In medium sized bowl coat the avocados with a little of the avocado oil and season with salt and pepper and place on hot side of grill. While those are starting to get those grill marks cut the heirloom tomato in 4 to 6 slices (depending on size) for grilling. Also toss these tomatoes in now empty bowl with some avocado oil, salt and pepper. Begin grilling the tomatoes as well. It may be time to move the avocados closer to the cooler side of the grill if they are starting to get that nice grilled color.
Now remove the lobster tails from the white wine and using the same bowl as the tomatoes and the avocadoes coat the tails with avocado oil and season with salt and pepper. Place tails on the hot side of grill and grill until finished. Make sure to remove the tomatoes and avocado from hot flame to keep from burning.
To assemble salad, begin by adding the remaining portion of avocado oil to the large bowl with the lemon juice and onions. Now just add in the remaining parsley, romaine and dice in the grilled tomatoes, avocados (skin removed) and finish with the grilled lobster (diced).
Toss thoroughly and enjoy! You may adjust the seasoning with the a little more salt and pepper or that extra 1/2 lemon juiced for more acidic flavor.
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California Avocado Corn Chowder |
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Yield: 4-6 servings
Poblano Sauce for Garnish
Ingredients:
- 1 cup Vegetable Stock
- 1 tsp. Dried Poblano Chili (Roasted Over Open Flame, Seeds and Skin Removed)
- 1 each Pasilla Chile (No Stem or Seeds)
- 1/4 cup Onion (Diced)
- 1/4 cup Lime Juice
- Salt and Pepper
Method
Heat vegetable stock with poblano, pasilla, and onion. Once dried chili is soft, remove from heat and blend on high until pureed. Add lime juice, finish with salt and pepper.
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California Avocado-Corn Chowder
Ingredients:
- 6 oz. Avocado Oil
- 8 each Sweet White Corn (Husk Removed)
- 6 oz. Diced Onion
- 5 cups Vegetable Stock
- 3 each California Avocados (Skin and Pitt Removed)
- Kosher Salt and Pepper to Taste
Method
Begin by tossing corn in a small portion of the avocado oil. Wrap in aluminum foil and roast in 350°F pre-heated oven for approximately 15-20 minutes until kernels start to golden. Remove and let cool. In large saucepot sweat onions in avocado oil. While onions sweat, peel off foil and cut off cooked corn, add in with onions. Add vegetable stock and bring to simmer. Once simmering, pull off and set up blender (high speed) in stages blend with Fresh California Avocado. Adjust seasoning with salt and pepper.
Finish soup with a drizzle of poblano sauce and avocado oil.
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