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Health & Fitness

Cooking with Chef Ryan Escude of 88 Wharf Restaurant

Executive Chef Ryan Escude of 88 Wharf Restaurant located in Milton, MA. visits The Chefs’ Table Series TV kitchen studio to show co-host Joe Murphy and our viewers how to make pan-seared duck breast with a minted farro salad and a truffle demi glace.  Chef Escude shares many great tips on how to cook duck breast and how to make your own dressing.

Recipe: Farro Salad

yield 1 quart Ingredients: 1pt Farro Soaked overnight in water 3 each bay leaves in a sachet 3 each thyme sprigs in a sachet 1/2 each red onion, diced brunoise 1 cup white balsamic vinaigrette 1/2 cup mint, washed, and chiffonade salt & pepper to taste Method of Preparation: Soak Farro overnight in cold water Strain farro, and place in a pot with fresh water covering the farro with 4 inches of fresh water simmer for about 20-30 minutes until cooked tender with a slight bite Strain and cool on a sheet pan Discard the sachet of bay leaves and thyme Mix in the red onion, white balsamic vinaigrette, mint and season to taste Recipe: White Balsamic Dressing Yield 3 pints Ingredients: 1 cup of white balsamic vinegar 1 clove of garlic, microplaned 1/2 each shallot, minced 1 tablespoon of dijon mustard 1 quart 90/10 oil salt to taste Method of Preparation: Place white balsamic vinegar, garlic, shallot and dijon mustard in a blender, and blend for 1 minute. Emulsify 90/10 oil.  Season with salt & pepper.

Craft Beer Pairing: Rob Costa of the Massachusetts Beverage Alliance explains how Slumbrew My Better Half Imperial Cream Ale complements the Pan-Seared Duck Breast and Farro.  This ale contains higher volume in all characteristics.  Though the beer does have a high alcohol content, it is a medium bodied, which works well with the duck breast dish.  The My Better Half craft beer features caramel malts, earthy tones, is creamy and exhibits an amber and golden hue.

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Bill Caruso of Blanchard’s Wines & Spirits pairs Pinot Noir Mark West of the Appellation Series santa Lucia Highlands 2011 Vintage.  Mark West Pinor Noir is one of the well-known wines.   This wine is light-bodied, featuring hints of black and red fruit, and a real depth of flavor.  It also offers a silky texture which makes Pinot Noir so popular amongst wine drinkers.

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Chef’s Tip of the Week:  On this cooking episode, Steve LaCount, chef/owner of Chiara Bistro in Westwood discusses knife and cut safety.  Steve shows us how to safely cut root vegetable, such as carrots and parsnips.   This is a must watch for the home cook and for those learning how improve their knife-cutting skills.

Steve also shares his Chef’s Tip regarding the different types of avocados that can be purchased, and how quickly and easy you can peel an avocado, and remove the pit.  Also, he discusses how you can grow your own avocado.

Restaurant Interview:  Carol O’Connor, co-host of The Chefs’ Table Series visits 88 Wharf in Milton to talk with Executive Chef Ryan Escude about his background, his thoughts on the menu and 88 Wharf.

88 Wharf Restaurant | 88 Wharf Street | Milton MA 02186 | website

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