Chef Dan Siegel

Dan Siegel Chef The CrêpeVine Bistro & Wine Bar A native of Santa Maria, California, 29-year-old Dan Siegel grew up with a respect for fresh organic produce and a love of food. “In California you are surrounded by wonderful produce all year round,” says Siegel. “This has always been a big influence and inspiration in my cooking.” Siegel enrolled at USC, unsure of his career path, yet soon realized his true passion was for the culinary arts, so he quickly moved across town to The Art Institute of Los Angeles. At Café Bisou in Pasadena, Siegel’s first kitchen position was under Chef Neal Rodgers, where he learned and embraced the true skill of running a busy French kitchen, serving over three hundred covers a night. Rodgers quickly saw the great drive and desire in Siegel and promoted him to be his right-hand man. As sous chef for Rodgers, Siegel had the opportunity to hone his cooking ability and focus on presentation. “I believe there is a strong correlation between presentation and balance of flavors,” says Siegel, “I strive to achieve this in every dish.” It was at Café Bisou where Siegel was befriended by Job Carder and John Jackson – the three soon joined together to open Mix restaurant in West Hollywood serving California French fare. It was both Carder and Jackson’s enthusiasm and creativity that really put a fire under Siegel. “Working along side Carder and Jackson, I learned more about cooking as a fine art.” As sous chef at Mix, Siegel had the opportunity to expand his culinary wings, create and add his sense of style to the menu along with Carder and Jackson – “There was such a mutual respect in the kitchen,” says Siegel. In 2005, Carder, Jackson and Siegel collaborated with owners Josh and Kate Evans to create menus for The CrêpeVine Bistro & Wine Bar in old town Pasadena, California where Siegel now resides as chef, serving up classic French Bistro fare with a focus on sweet and savory crepes. “The CrêpeVine menu allows me to pay homage to the best of French comfort food— utilizing my training I can create French classics in a casual setting,” says Siegel. When Siegel has a moment to get a break from the bustling bistro he enjoys relaxing in the California sun and playing his guitar.

Recipes by Chef Dan Siegel

The CrêpeVine Bistro & Wine Bar

MOULES MEUNIÈRE

 

2 T Minced Shallots

3/4 T Minced Garlic

1 Lb Prince Edward Island Mussels

1/4 C  Butter

1/2 C White Wine

1/4 C  Diced Tomato

2 T  Chiffonade Parsley

 

Method:

 

In a larges pan sauté minced garlic and shallots in 1T butter. Add mussels and gently toss together. Add white wine to the pan and steam mussels until the mussels are open in the pan (some may not open). Remove from heat and place mussels in a large serving bowl leaving the sauce in the pan. Add butter to wine, shallot and garlic mixture, stirring continuously over a low heat until butter is incorporated. Add diced tomato, parsley, salt and pepper to sauce. Pour sauce over plated mussels and enjoy.

Today's Featured Chef  ||  Today's Featured Chef Recipes  ||  Featured Chef Archive