Get Chef Wayne Elias’ Celebrity Favorite Recipe Here!
Ever wonder what it’s like to cater to the likes of Elton John and Aerosmith’s Steven Tyler?
Chef Wayne Elias, one half of the team behind Crumble Catering and Rockwell: Table and Stage (along with business partner Chris Diamond) have been chosen to cater not one, but two A-List celebrity Awards dinner viewing parties for 2020.
The first is Steven Tyler’s Third Annual Grammy Awards Viewing Party benefiting Janie’s Fund on January 26. This is the third time that Crumble Catering is called to cater this event and Diamond commented, “On this night, we are thrilled to participate with a dedicated team of professionals that recognize the importance of the mission statement and are delighted to be a part of the organization that raises millions for such a great cause.”
Not long after, Elias and Diamond’s team will be headed to the Elton John AIDS Foundation Academy Awards Viewing Party for the ninth year in a year on February 9. Elias commented, “This evening is a special night that we have the opportunity to help the EJAF fight the epidemic. Creating an evening to remember with great food and music at the viewing party. My team and I are so blessed to give back to this charity with our skills and expertise in preparing an amazing meal for a night to remember.”
One of the dishes being served at both events is Porcini Dusted Cod, Asparagus, Mushrooms, Lemon Garlic Beurre Blanc and Micro Celery, along with others for the 4 and 5-course meals. You can see the recipe for this dish below!
Choose 4 pieces of 6 oz cod
Dry Porcini mushroom ½ oz ( usually comes in half oz package)
1 tablespoon of olive oil
1 tablespoon of unsalted butter
Salt – Pepper
Pulverize the dried porcini in a coffee grinder or Blender
1 small Shallot finely diced
1 small clove of garlic
3 tablespoon of fresh lemon juice
1 cup of dry white wine
8 tablespoon of butter
2 tablespoon of heavy cream (optional but will make the sauce more stable)
Salt and white Pepper
In a sauce pan or skillet put the wine with finely diced shallots and garlic and lemon juice, salt and white pepper
Reduce by 2/3 . Turn off the fire and whisk in the softened butter and add the option heavy cream
Reserve while cooking the cod
16 white or greens
Cut 1/3 from the bottom the woody part. Peel the lower part a must for the white as they are very fibrous and optional for the greens but it will make the presentation nicer
Bring salted water to a boil and cook the white asparagus first for a few minutes, remove and put in a bowl of ice water, Repeat with the greens but the greens will cook faster
Use 4 King Trumpet mushroom cut in half
Cut in large pieces. Sauteed with 2 tablespoons of olive oil, reserve and keep warm
Lemon Zest for Garnish
Peel an organic lemon and slice the skin very thinly. Blanch in boiling water for 2 minutes. Put in cold water and then pad dry
Season the cod with porcini dust salt and pepper on one side.
Melt butter and olive oil and when hot cook the cod porcini side down first for a few minutes. Turn over and put in the oven at 350 for 8 minutes
Warm the asparagus in a little bit of water and 1 tbsp butter
Alternate white and green asparagus on the warm plates.
Add the cod on top of them making sure you don’t cover the asparagus completely so the top will show up
Ladle the sauce around the plate
Add the mushrooms next to the fish
Sprinkle a few lemon zest
Garnish with micro celery or micro flowers or any micro