Fulvio Sardelli Talks Sous Vide Cooking, Life in the Kitchen, and Restaurant Empires | Clean Plate Charlie | South Florida | Broward Palm Beach New Times | The Leading Independent News Source in Broward-Palm Beach, Florida

Ask the Chef

Fulvio Sardelli Talks Sous Vide Cooking, Life in the Kitchen, and Restaurant Empires

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An elevator near the entrance of the restaurant's main dining room carries you to the higher level. It's an airy, white space with dark wood floors, a baby grand piano, and a large communal table in the center.

Off in the corner of a newly built stainless-steel kitchen sits a trio of immersion circulators.

The hot-water baths have become common in haute cuisine and are cherished for their ability to hold a specific temperature for an extended length of time, allowing for 72-hour short ribs and 12-hour strip steaks cooked to a perfect medium. A quick char on the grill and they're off to a table.

Sardelli pops a pair of vacuum-sealed salmon fillets into the churning water and sets a timer for about 20 minutes. When they emerge, the tender fillets glisten from the olive oil marinade. He tops them with a spoonful of homemade tzatziki sauce flecked with mint.

Wall-to-wall sliding glass doors lead out to a patio where Sardelli is growing sage, basil, thyme, rosemary, and flat-leaf Italian parsley. Yet the terra cotta pots holding small green pepper sprouts aren't doing quite as well.

"The sun is absolutely frying them," he gripes. "They do a lot better at my mom's house."

He pulls a few sprigs of basil and mint and heads back inside to chop them up and mix them into a salad of heirloom cherry tomatoes sitting atop cubes of watermelon and goat cheese.

As he stuffs peppers with a mixture of fennel sausage, onions, and toasted bread, he says he has yet to come up with a name for the space, but -- whatever comes next -- he always has a long-term plan.

"I own the property," he says of the land on which the three restaurants sit. "It's a good philosophy I have with my family and gives me the luxury of having a retirement plan."

For more follow Zach on Twitter @ZachIsWeird.



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Zachary Fagenson is the restaurant critic for Miami New Times, and proud to report a cholesterol level of 172.
Contact: Zachary Fagenson

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