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Miró at Bacara Resort & Spa
Olio e Limone Ristorante
Pizza Mizza Cafe
Quantum Restaurant & Lounge
Rodney's Steakhouse
at Fess Parker's Doubletree Hotel

Santa Barbara City College
Culinary School

Spiritland Bistro
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El Encanto
Holdren's Steak & Seafood
Opolo Vineyard
P.J. Milligan
Tre Lune

 
 
Catalonian Farmers Cheese Gnocchi with chanterelle mushrooms, Serrano ham, pea tendrils and sweet curry espuma

Chef David Garwacki of Miró at Bacara Resort & Spa
Chef David Garwacki of Miró at Bacara Resort & Spa

Bola de Pasta (Gnocchi):
1 lb. Yukon Gold potatoes
2 egg yolks
6 oz. Mató del Pirineu cheese (substitute with farmers
or ricotta)
1/4 tsp. ground nutmeg
10 oz. farina flour
2 oz. minced herbs
Boil potatoes until they are fork tender. Drain, let cool, peel and pass through a food mill. Mix 8 oz. of flour and dry ingredients in a bowl. Add potatoes, egg yolks and cheese. Mix until dough starts to come together. Place the remaining 2 oz. of flour on table and work into the dough. Roll dough into cylinders, then cut into 1" pieces. Cook in boiling salted water, until they float. Brown in a sauté pan with olive oil and butter.

Assembly:
3 oz. chanterelle mushrooms
1 oz. fresh peas
4 oz. pea tendrils
1/2 tsp. madras curry powder
1/2 cup heavy cream
1 lemon
2 oz. Serrano ham or proscuitto
3 oz. butter
2 oz. olive oil
In large sauté pan, heat olive oil, add chanterelles and cook for 2-3 minutes. Add peas and Serrano ham, toss. Add gnocchi, season with salt and pepper. Place cream and curry powder in a small saucepot, reduce buy 1/4 and add lemon juice. Season with salt and pepper and use emersion blender to create air in the sauce. Place a tablespoon of sauce in a small pasta bowl, arrange the gnocchi and vegetables on the sauce. Garnish with pea tendrils. Serves: 6.

An interview with Chef David Garwacki:

Who or what inspired you to start cooking?
I would have to say my mother and grandmother.

What is your signature dish?
I don't really have one signature dish. We change the menu at least four times a year, and we generally change the entire menu; therefore I would have to say that everything is signature at the time of menu development. There is no dish that is more important than any other.

What is your favorite seasoning?
Sea salt. It can be added to any dish to enhance the flavor.

What three ingredients do you always have on hand to cook with?
Butter, wild salmon and thyme.

What is your most versatile cooking utensil or gadget?
8-inch slicer.

Who does the cooking at home?
I do. My wife likes to bake, but I mainly cook when I am at home.

What drink would you recommend to accompany your recipe?
A light chardonnay.

What is your cooking motto?
Use the best ingredients, give your best effort and receive the best.

What is the greatest compliment you've received for your cooking?
We have had many diners come into the restaurant, and when they tell you that the food was the best that they have ever had, it makes all the hard work worthwhile. Any compliment from a diner is great, no matter how big or small, we cherish all.

Miró
8301 Hollister Avenue
Santa Barbara
968-0100
www.bacararesort.com

Miró, at Bacara Resort & Spa, offers formal dining, Basque-Catalonia cuisine and stunning views of the Pacific Ocean. Its 12,000-bottle wine cellar was awarded Wine Spectator's Best Of Award of Excellence, and the Miró Bar & Lounge offers an intimate setting for enjoying tapas and homemade sangria.

6 p.m.-10 p.m., Tue-Sat
$$$-20+




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