New Times & YOLO Slider Battle: Q&A With Chef Dean Max of 3030 Ocean
As a countdown to the upcoming slider competition -- Sips & Sliders at Sunset hosted by Las Olas restaurant YOLO April 21, Clean Plate Charlie interviewed chefs of the participating restaurants.
First up is executive chef Dean James Max of 3030 Ocean, an upscale seafood restaurant in Marriott's Harbor Beach Resort & Spa. The chef and his team aren't afraid of a red-meat battle and plan to stick to a beef-style burger to win over judges by presenting "something with a twist but still remaining traditional."
Clean Plate Charlie: The slider competition is quite exciting; has the restaurant ever competed in something like this before?
Chef Dean Max of 3030 Ocean: No, burgers are not something we usually do because we are an upscale dinner restaurant that serves seafood and steaks. But I do have four other restaurants that serve lunch where we do amazing burgers, so I am up to the challenge!
What is your signature or customer favorite dish?
Our spicy bouchot mussels with lemongrass and ginger is the huge customer favorite.
Will the signature dish be used as inspiration for the slider used in the competition?
No, but we did think of creating a seafood burger, since this is our specialty. We might lose out to the great flavor of meat, so I think we will stick to a beef-style burger.
What's your "game plan" to win the esteemed title of Fort Lauderdale's Best Slider?
Good ingredients, something with a twist, but still remaining traditional.
What can we look forward to from the restaurant in the future? Anything exciting in the works?
A 3030 Ocean cookbook is coming out soon! Highlighting ten years of great seafood, meats, drinks, desserts! Lots of fan favorites will be in there.
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