Dean James Max's Great American Seafood Cook-Off Dish
Last week, we reported that Dean James Max, executive chef at 3030 Ocean and at four other restaurants worldwide, will represent Florida at the Great American Seafood Cook-Off this Saturday. Competing head-to-head against 15 other chefs from different states, Max will have to woo judges with a dish that represents Florida seafood to the fullest.
To do that, he's chosen to perform a playful riff on a BLT using white-water clams from Sebastian Inlet. We've got pictures of the (hopefully) winning dish after the cut.
Not a bad looking plate. There's the classic combination of clams and bacon, the acidity of tomato, and the crispness of the lettuce. Says Max of his recipe:
This competition is about seafood, localism, seasonality, and sustainability to me. I used white-water clams, which is a farm raised clam by Stephen Garza right inside the Sebatian Inlet. Stephen and I are both surfers who have been spending time at the beach there since I was a kid. It's a local company; the product gets to my restaurant in the same day; they are farming in a very pure way, which protects the area.
On the presentation, I am using summer tomatoes, basil, and lettuce to produce a play on a homey BLT. I add in the basil to that but keep the bacon as well, since clams match up so well with meat.
Best of luck, Dean!
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.
More RESTAURANTS News
- Pembroke Pines' Aisha Thalia a Finalist in PETA's Sexiest Vegan Next Door Contest
- Florida Beer: Swamp Ape Double Black IPA From Florida Beer Company
- South Florida's Best Eats and Drinks This Weekend: Beach Pawty, Delish 2015, Happy...
- Ben & Jerry's to Launch Beer With New Belgium and the Ice Cream BRRR-ito