Foodie Chap With Chef Gordon Drysdale
SAN FRANCISCO (CBS SF) - At a young age, Gordon Drysdale reached the realization that cooking was an art, and with his love for the visual arts, he has never looked back. Now, a 40- year veteran in the culinary field, Drysdale is a graduate of the Culinary Institute of America. He rounded out his educational experience as an apprentice of Jean-Louis Jalouneix, notable French Chef.
A devotee of Farmer's Markets, Drysdale has translated his passion for fresh produce into sustainable cooking, and has applied it into each of his culinary ventures.
Drysdale has opened a number of Bay Area restaurants and is currently a partner in seven Bay Area projects. Drysdale currently lives in Mill Valley with wife, Susie, and two teenaged sons, Miles and Monroe.
I first met Gordon a decade ago when he was at the helm at the Pizza Antica restaurants. We made pie with his oldest son Monroe for Eye on the Bay.
His patience that day was impressive, the poor chap had to guide me and his son around the pizza kitchen.
From BIX to Gordon's Fine Eats to Pizza Antica and now Scoma's there is not one place you can pigeon hole Gordon Drysdale. He is a chef on the move, cooking up new ideas and doing what he does best, passing it on and mentoring those hoping to walk in his BIG shoes.
SCOMA's is a San Francisco classic serving generations of locals & visitors alike for 50 years. The revamped menu & restaurant showcases a reimagined SCOMA's still serving the best fish and using the best ingredients in an inviting environment you want to bring your sweetie to, or the family or indeed the office for a post work cocktail or dinner.
Enjoy the tasty talk with a rock star...Chef Gordon Drysdale.
Cheers!
- Liam
- 8 Oz. Small White Gulf Shrimp
- ¾ C. Chicken Stock
- 8 Oz. Par-Cooked Pastina
- 4t. Lemon-Garlic Butter
- 1 T. Small Dice Red Fresno Chilies
- 2 T. Ea. Fresh Parsley/Mint/Dill
- ¼ C. Buttery Bread Crumbs
- 1 Good Pinch Chile Flakes
- 1 T. Parmesan Cheese
Saute the gulf shrimp in olive oil until about halfway cooked, remove from pan and keep warm
Add chicken stock, the fresnos and pastina and bring to a boil…season with salt and black pepper, and reduce until liquid is half gone
Add the lemon-garlic butter and toss, then add the shrimp back in and cook until pasta is just a little soupy
Add the herbs and ¾ of the crumbs, toss well and plate; top with the rest of the crumbs, the cheese, the chile flakes and a couple of sprigs of dill
For more on Scoma's, visit www.scomas.com
KCBS radio "Foodie Chap" and KPIX 5 television "Eye On The Bay" host Liam Mayclem introduces us to the culinary stars behind the food and wine loved by so many in the Bay Area.
Follow him on Twitter & Facebook @foodiechap