Category Archives: Seafood

Take Five with Chef Rick Moonen, On “Top Chef Masters” and Saving the World’s Seafood Populations

In person, talking a mile a minute, and jumping up from his chair to make a point with arms gesturing wildly, Chef Rick Moonen is a blur of frenetic energy just as he is as a competitor on this season’s “Top Chef Masters.”

The 53-year-old chef jokes that he gets mistaken for fellow bespectacled, facial-scruffed Chef Rick Bayless ever since the two of them appeared together on the first season of that wildly popular Bravo TV show. This despite the fact that Moonen is a Las Vegas chef, whose restaurant RM Seafood is known for its menu of eco-friendly fish, and Bayless is a Chicago chef, whose restaurants Frontera Grill and Topolobampo, are famous for authentic Mexican cuisine.

Indeed, at RM Seafood, Moonen has banned Chilean Sea Bass, Japanese hamachi, monkfish, and grouper from his menu because they are so over-fished. He also refuses to serve Atlantic farm-raised salmon because of its destructive impact on the environment. Instead, he takes pride in featuring sustainable, but lesser known species such as Hawaiian walu and Australian ocean trout.

If he hadn’t been a chef, Moonen, who grew up playing with chemistry sets and Tinkertoys, says he would have been a teacher or doctor of alternative medicine. Good thing for us, he chose the culinary road instead.

Moonen was in Monterey this past weekend, where he was one of the guest chefs at the ninth annual “Cooking for Solutions” event at the Monterey Bay Aquarium. I caught up with him during a break to chat about his redemption on this season’s “Top Chef Masters” and about his dedication to the world’s oceans.

Q: When I interviewed Chef Michael Chiarello of Bottega in Yountville about his defeat in last year’s ‘Top Chef Masters,’ he said you were the one who really would have given him a run for his money in the competition. Was it a huge disappointment to you last season when you were knocked out practically at the start because you weren’t able to plate anything before time ran out in the first ‘Quick Fire’ challenge?

A: I would have beat him. He knows it. I know it. (laughs) If I had just put a piece of parsley on the plate, I would have had it.

That’s why this year, they created the ‘Moonen Rule.’ The ‘Quick Fire’ scores don’t count now in the final tally.

Q: That’s right! Seriously, that change came about because of what happened to you last year?

A: No one told me that officially. But I think it is the ‘Moonen Rule.’

It was a very big disappointment for me last year. I realized I blew it. It’s me, I’m anal-retentive, compulsive, ADD-Rick. Imagine you’re a clown. I grab you and put a gun to your head and tell you that you have to be funny. That’s what it felt like. Now, if you had given me a minute to really think and organize, I would have kicked his butt.

Q: Why did you want to do the show in the first place?

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Upscale Tuna Noodle Casserole

I get a kick out of foams, froths, sous vide, and all the other modern wonders of molecular gastronomy.

But sometimes, I just want to kick it old-school.

And it doesn’t get any more back-in-the-day nostalgic than tuna noodle casserole.

Like so many of you, I grew up on the beloved casserole made with cream of mushroom soup and canned tuna baked in the trusty ol’ Pyrex dish.

That’s why when I spied the recipe for “Campanile Tuna Noodle Casserole” in the cookbook, “New Classic Family Dinners” (Wiley), I knew I had to make it. The book is by Chef Mark Peel of Campanile, that beloved landmark restaurant in Los Angeles, which you must try if you haven’t yet.

This dish can actually be found on the menu there, and it’s always a hit with children and adults alike, Peel writes.

I can see why, because it’s a taste of childhood but with way better ingredients and punched-up flavor.

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San Jose’s Bluefin Restaurant — Where Sharks Gather

It’s a Japanese restaurant owned by a Korean-American chef that’s named after one of the world’s most expensive and endangered fish.

And it’s a place where sharks gather — as in Manny Malhotra, Joe Pavelski and Kent Huskins of the San Jose Sharks hockey team, who circle the ice at HP Pavillion, then come here for a bite to eat.

Executive Chef Jun Chon, opened Bluefin restaurant last October on The Alameda in San Jose, not realizing the name he had chosen was that of a species many environmentalists are urging be declared endangered because it has become so over-fished.

“I have gotten criticized a few times about the name,” Chon says. “I only picked the name because it was simple and easy to remember. It’s the king of fish. I didn’t think about the endangered part.”

It’s a Catch-22 for many sushi chefs these days. So many of the most popular fish used for sushi are over-fished. But so many customers still want to eat those varieties that chefs feel almost obliged to serve them.

Chon says he tries to follow the Monterey Bay Aquarium’s guidelines for sustainable fish, but he believes it would be nearly impossible to adhere to them strictly. As it is, he says he won’t buy unagi from China because of the use of antibiotics. He only purchases certified yellowtail. And while he does buy toro (the fatty, luscious belly flesh of the bluefin tuna), he tries to buy only farm-raised from Spain or Japan. As pricey as it is — $16 for two slices — the restaurant sells two to 10 orders a night.

Chon, 49,  is an unlikely restaurateur — the eldest son of a Korean mother born in Japan who never learned to cook growing up, and who majored in mechanical engineering at the University of California, Berkeley only because his limited English made it difficult to study other courses besides math and science.

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Exquisite Italian Small Plates at Barbacco at San Francisco

Who doesn’t feel fiercely proud when a younger sibling shines?

Such is the case with Barbacco in San Francisco, the new sibling to the ever-popular Perbacco in San Francisco, both just a short hop from the Mandarin Oriental.

The chef is Sarah Burchard, who was a protege of Perbacco Executive Chef Staffan Terje for three years. In this day and age of macho men butchering their own animals with major bragging rights, Burchard was right in there with them. Formerly in charge of Perbacco’s salumi program, the petite chef regularly broke down whole pigs just like the guys. And no surprise — the salumi continues to be outstanding at Barbacco.

Opened in January, this sleek Cass Calder Smith-designed restaurant rocks a decidedly New York vibe. The narrow 66-seat restaurant has brushed stainless steel columns, exposed pipes, a brick wall, and seating at a long counter stacked with jars of olives. The bare wood tables are at just-below bar stool-height with chairs that have comfy rests for your feet. A couple of large flat screen TVs add buzz without being too distracting.

The lively restaurant is a perfect spot to stop in for a glass of wine and something to nosh on. At lunch, there are to-go items, with the menu displayed on the TV screen at the front counter. Or take your time at dinner, and wind your way leisurely through the extensive menu of mostly shared plates.

That’s just what we did on a recent evening when I was invited in to dine as a guest. Ever since I first tried fried olives many years ago in Spain, I haven’t been able to resist them. I mean, come on — something oily and rich made even more oily and more rich? What’s not to like?

At Barbacco, they come stuffed with pork. The $5 “ascolane” are large, meaty green olives with a serious crunch on the outside. You know they’re bad for you, but you can’t stop yourself. Not with these.

No way could we pass up the house-made salumi here. We went for the small chef’s selection ($11 or $18, depending upon the size of the platter). Among the standouts was the mortadella, which tastes like the most exquisite, grown-up, gourmet version of baloney you’ll ever eat; and the ‘nduja, a crock of spicy, spreadable smoked Calabrian salame. Dolloped with Calabrian chili peppers, it was creamy, fatty, and mind-blowing good.

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Noshing at Nombe in San Francisco

It’s always a challenge to discreetly take photos inside extremely dim restaurants without the distraction of a flash.

It’s doubly hard when the dining room’s lighting also happens to have a very night-clubby red glow to it. Such is the case at the hip new Nombe in San Francisco, a short drive from the Best Western Tomo.

Alas, not even help from my good friend, a professional photographer, could salvage the pics I took when I was recently invited in to dine as a guest. Indeed, when she first saw my photos, she deemed them “radioactive.”

Fortunately I was able to summon help from the publicists for the restaurant, who were kind enough to supply me with a few very nice photos.

It’s a good thing, too, because odd red-glow aside, Nombe is fun and most colorful, indeed. It has transported the time-honored tradition of Japanese izakaya noshing to the Mission. In Japan,  “izakaya” refers to a drinking spot that serves small plates of food. And Nombe (pronounced ‘”nom-bay) is what you would refer to someone who likes to drink. A lot.

Executive Chef Nick Balla (late of the popular O Izakaya Lounge in San Francisco) has long been fascinated with Japanese cuisine. “My Mom grew up a hippie,” he says with a laugh. “I always had miso around. I had a lot of Japanese friends. And I just like the flavors.”

He and his partners have transformed a former taqueria and diner into an eclectic spot that stays open until 2 a.m. on Fridays and Saturdays. The black and white tile diner floor is still there, but augmented by almost Deco-like light fixtures made of recycled metal. Balla did all the renovations, himself, with his parents even lending a hand with the dry-walling.  He even made all the wooden menu boards, too.

As you look around, it’s hard to figure out just what Balla did NOT make. Umeboshi (pickled plum) and furikake (a staple used to season rice) are all made in-house. Balla also makes his own karasumi (salt-cured mullet roe) from fish his uncle in Florida sends him.

Nombe also has an extensive list of sakes, and its own sake sommelier in Gil Payne, who attended college in Japan. In fact, the restaurant will host its first sake dinner on March 18. Four different namazake sakes (fresh, unpasteurized sake) will be paired with four dishes for $45 per person. For reservations, call (415) 681-7150.

We started with a special of assorted sashimi. It was listed as 20 pieces for $34.  But since we wanted to try a lot of dishes, the chef was kind enough to make us a half-portion size of the fresh big-eye tuna, local halibut, ocean trout, New Zealand hiramasa, and tuna tartare with nori and sesame. The fish was impeccable.

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