Duxbury
Chef Gary James
While his culinary passion led him to one of Canada’s top culinary schools (George Brown College) and chef positions at Niagara Falls’ Casino Niagara and Art Bar in Kitchener, Ontario, it was love that brought Chef Gary James stateside. During a party with a childhood friend in Dedham, Mass., the Canada native met his wife-to-be and moved to Massachusetts.
He joined Duxbury’s Sun Tavern as Executive Chef in 2017, where he prides himself on the authenticity of his dishes. In addition to butchering all their own meat, fish, and poultry, Chef Gary makes all dressings and sauces in-house (you’ll find a stock pot of fresh veal and chicken bones simmering daily).
Chef Gary is known for his love of braising - transforming something in its tough raw state into something succulent over the course of hours. Even on his day off, he enjoys filling his home with the delicious smells of take-your-time cooking with the help of his sous chef, daughter Annie.
In this episode, we were delighted with Chef’s unique salad course - crisp lettuce served in apple-cider poached pear “vases.” The pan-seared scallops on a bed of roasted cauliflower puree with caper raisin emulsion were a succulent follow- up, along with butter-poached lobster and grilled petite filet, and a salted caramel budino finale.
RECIPES
Mixed Baby Greens in a Poached Pear Vase with Apple Cider Vinaigrette
4 Anjou pears
2C pure apple cider
Mixed baby greens
Smoked bleu cheese
Apple Cider Vinaigrette
2C apple cider vinegar
1 cup canola oil
1 tsp Dijon mustard
1 tsp honey
Salt & Pepper
1. For the pear vases, cut the top and bottom from pears. Using an apple corer core the pears. Bring 2 cups of apple cider to a simmer and add pears to the cider. Simmer until tender but not soft. Remove from the liquid and allow to cool completely. These can be done a day ahead.
2. Turn the heat up on the apple cider and simmer until reduced to a syrup. Remove from heat and allow to cool.
3. In the bowl of a food processor add all of the vinaigrette ingredients and puree on high for one minute.
4. Take the baby greens and gather all of the stem ends together in a bunch. Insert the greens into one end of the pear vase.
5. Place the vase in the center of a plate. Drizzle the vase with the vinaigrette and crumble some smoked bleu cheese on and around it. Finish with a drizzle of the poaching syrup.
6. Due to a nut allergy while filming I omitted any nuts but this salad would be greatly complemented with some chopped walnuts.
Pan Seared Sea Scallops, Cauliflower Puree, Caper Raisin Emulsion. Serves 4.
8 U-10 sea scallops
I head of cauliflower
¼ cup heavy cream
½ teaspoon ground nutmeg
4 half slices of thick cut bacon
1/3 cup capers, drained
¼ cup golden raisins
6 tablespoons unsalted butter, at room temperature
1 teaspoon sherry vinegar
Salt & pepper
1. Preheat oven to 375. Cut cauliflower into florets. Toss in some canola oil and place on a baking sheet. Roast in the oven for 20 minutes or until cauliflower is golden brown. Remove from the oven and place into a food processor. Puree on high and add the heavy cream, nutmeg and salt and pepper. Put the puree in a saucepan and keep warm.
2. For the emulsion, in a small saucepan combine the capers, raisins and ¾ cup of water. Simmer over moderately low heat until raisins are plump, 10 to 15 minutes. Transfer to a blender and puree. With the blender running, add 6 tablespoons of butter, 1 tablespoon at a time until incorporated. Add the sherry vinegar and season with salt & pepper to taste.
3. In a nonstick pan, heat 2 tablespoons of oil. Pat the scallops dry and season with salt & pepper. Cook over moderately high heat until the scallops are golden brown, about 3-4 minutes. Turn the scallops over a cook an additional minute. Remove the scallops and add the half slices of bacon. Cook until crisp.
4. Spoon the cauliflower puree onto four plates. Top with two scallops, browned side up. Top each scallop with the caper-raisin emulsion and then a slice of bacon. Garnish with chopped parsley or chives.