Chef Gavin Kaysen
A graduate of the New England Culinary Academy in Montpelier, Vermont, this talented young culinarian has packed a lot of fine cooking into his twenty-four years. Following his graduation from culinary school, Kaysen headed for the Napa Valley, where he worked under chef Robert Curry at Domaine Chandon. With a bit of experience under his belt, he headed for Lausanne, Switzerland to work under chef Jacky Vuillet at Auberge de Lavaux. It was here that Kaysen not only learned the French language but also leaned the classic underpinnings of French cuisine. From there, it was off to London to work at the Michelin starred L’Escargot under Marco Pierre White.
In 2002, Kaysen returned to the United States and began working under chef de cuisine Patrick Ponsaty at El Bizcocho at the Rancho Bernardo Inn. In 2003, Kaysen won the National Trophy of Cuisine and Pastry. With this honor, Kaysen represented the United States at the International Trophy of Cuisine and Pastry in Paris. He finished first in the fish category and third overall in the world.
Kaysen was promoted to chef de cuisine at El Bizcocho in . Along with creating new menus, he is busy planning for his next culinary competition.
Seared Diver Sea Scallops, Warm Red Bliss Potatoes, Mache Salad, Lemon and Red Onion Vinaigrette
12 each Sea Scallops, Fresh
6 Large red bliss potatoes
1 tray mache salad
Juice of two lemons
1/4 bunch parsley
1 red onion - small dice
1/4 cup olive oil
1 bunch chives
2 T butter
Step one: Begin by placing the 6 red bliss potatoes in a sauce pot and covering them
with cold water, a pinch of salt and turn the heat on to med-high. Let them cook until they
become fork tender, about 20 to 30 minuets. Once they are cooked, set them in the ice box
and let them cool. Next, you will want to cut them a 1/4 of an inch thick, you should get
five slices per potato. Now, take a circle cookie cutter and cut just the inside out of the
potato. Now, set aside and until the final presentation of the dish.
Step Two: Make sure that your scallops are cleaned and that the "beard" is taken off
of the side.
Step Three: Next, wash the mache salad and dry, set aside. Now, for the vinaigrette,
juice the two lemons and slowly whisk in the olive oil, finish with the diced red onion,
chopped parsley and chives, and a bit of salt and pepper.
Step Four: Place two sauté pans on the stove and turn the heat to high, next, season
the scallops and potatoes, now add a bit of olive oil and begin to sear the scallops in one pan
and the potatoes in the other, once they begin to get a small amount of color add 2 T of
butter to each pan and place in a 400 degree oven for 3 minuets. Once they are out of the
begin to put them on the plates. Here, you want to alternate scallop to potato, scallop to
potato, etc. Next, dress the mach salad with you lemon vinaigrette and drizzle on to of the
scallop and serve.
1 whole chicken - 5 to 7 pounds
1 head garlic
1 bunch thyme
1 bunch Rosemary
15 purple pearl onions - peeled
1 box chicken stock - store bought
1/2 # butter - softened
Step One: First take your chicken out of the bag and pre set you oven to 400 degrees.
Step Two: Take the softened butter and 1/2 bunch of thyme and rosemary and mix it
all together in a bowl with two bulbs of garlic chopped up. Once you have done that rub that
all over the chicken and place the chicken in the ice box, until the veg is ready to go.
Step Three: Take the carrot and parsnips and peel them and now cut them in half
length wise and now give them a nice chop and mix that together with you pearl onion the
remaining bulbs of garlic, left in the skin, rosemary and thyme. In a large bowl add a bit of
olive oil, salt and pepper and mix everything together then place all of that on a large
roasting pan. Now put the chicken in the middle and put it the oven for 12 to 15 minuets per
Step Four: Once the chicken is done take out the chicken and let it sit for 8 to 10
minuets and then place the veg in another pan and stick in the oven which should now be set
on warm. Meanwhile, place your roasting pan on the stove top and add 1 chopped shallot to
it and cook for 3 to 5 minuets, next deglaze the pan with some white wine. Now add 1/4 cup
flour and wait 2 minuets until it cooks out, next add the store bought chicken stock and let it
come to a boil then finish it off with 3 tablespoons butter, serve family style.
Orange and Lemon Tart
1 quality store bought pastry shell
600 ml orange juice
Juice of 2 lemons
Grated zest of 1 lemon and 1 orange
180 g sugar
6 free range egg yolks - beaten
150 g heavy cream
Step one: Fill a large sheet of foil in the pastry shell and then pour some beans in there,
bake in the oven at 375 degrees for 12 to 15 minuets. Then take the foil piece out and cook
for an additional 5 minuets. Now, turn your oven down to 250 degrees
Step Two: For the filling, Combine the orange juice and the lemon juice in a sauce pot
and reduce until it reaches 170 ml of liquid, set in ice box and let cool. Once cool, Mix
together the sugar, zest of both the orange and lemon, then add your cream and then add the
cooled citrus juice.
Step Three: Now place the pie shell on a cookie sheet and then in the oven. Next, pull
the oven rack out just enough so you can fill the pastry shell with the liquid, one you have
filled to the top, put it back in the oven and cook for 35 minuets. Once cooked, pull out and
let cool, then put in the ice box and let chill, serve when ready.