Chef Joesph Frost

Chef Joseph Frost-Executive Chef georges’ Before Joseph Frost could even reach the stove, he shared his dream of becoming an impassioned chef with his Grandfather. Frost would embark on a professional journey to fulfill his dream, by becoming one of Main Line’s most talented and innovative chefs. Frost’s fervor for food began at the ripe age of ten when he would assist his Mother and Great-Grandmother in the family kitchen. He developed his natural ability by enthusiastically studying cookbooks and experimenting with different recipes. Frost would realize his dream of becoming a chef by the time he was 18. Frost began his career in the restaurant business working for Marathon On The Square in Philadelphia, Pennsylvania. Through hard work and determination he made his way up in the ranks from kitchen staff to General Manager. It was as a General Manger that Frost would learn how to successfully run a restaurant. The skills he acquired at Marathon would aid Frost on his way to becoming a gifted chef and exceptional kitchen manager. In 1999 Frost left Marathon to develop his emerging skills as a chef. Frost’s unrelenting enthusiasms for food led him to The Ritz Carlton were he accepted a prominent position as line cook. The promising chef studied under Chef Alberto Vanoli, a true traditionalist, who believed tastes should be simple and standard yet explosive to the palate. Frost adopted the love for traditional flavors and quickly incorporated this belief into his cuisine. In 2001 Frost was handpicked by Chef Chris Scarduzio to work in the renowned Brasserie Perrier kitchen. Chef Scarduzio instantly recognized the young chef’s culinary passion and helped him develop his talent. Frost a traditionalist at heart learned how to fuse different flavors to complement the design of a dish. To this day, Frost considers Chef Scarduzio his biggest influence. In 2003 Chef Scarduzio encouraged Frost to accept a position in the thriving Le Mas Perrier kitchen. During his time at Le Mas Perrier he worked alongside the talented kitchen staff to create a menu, which would please customers looking for a range of different cuisines. In 2004 internationally famed Chef Georges Perrier set out to change the concept of his Wayne, Pennsylvania restaurant, Le Mas Perrier. Chef Perrier changed the name of the restaurant to georges’ and immediately named Frost Executive Chef. Achieving his goal of creating a diverse global fare for the restaurant.

Recipes by Chef Joesph Frost

Marinated Tomato Salad

4 each large tomatoes (Jersery, beefstake, yellow's), sliced into wedges

1 each garlic clove, minced

1 pinch fresh thyme, chopped

1 pinch fresh rosemary, chopped

1 each shallot, minced

8 ounces extra virgin olive oil

4 ounces blended oil

8 ounces sherry vinegar

1/2 tablespoon djion mustard

6 cups baby arugula, loosely packed

1 cup fresh mozzarella, diced

1/4 cup parmesan cheese, grated

salt and pepper, to taste

 

1. Whisk together the garlic clove, thyme, rosemary, shallot, extra virgin olive oil, blended oil, sherry vinegar, and djion mustard in medium size mixing bowl. After the ingredients are incorporated add the cut tomato wedges and toss lightly until the tomatoes are coated well. Place in refrigerator and let sit for at least 1/2 ohur up to 24 hours. Anymore than 24 hours and your tomatoes may begin to turn to mush.

 

2. Rinse wash and dry your arugula. Drain the tomato wedges from the marinade. Set the tomatoes aside. Whisk the marinade to re-incorporate the oil and vinegar. The marinade now becomes the dressing for your arugula. Put two to three tablespoons of the dressing and the arugula in mixing bowl and toss together. You can add more or less of the dressing as desired. In a seperate small mixing bowl combine the mozzarella and parmesan cheese with 1 tablespoon of extra virgin olive oil, and salt and pepper taste.

 

3. Arrange the dressed arugula on a plate in a circle shape, arrange the tomatoes piled up in the middle of the arugula. Place a small amount of the mozzrella atop of the center of the tomatoes, and sprinkle the rest around the salad. Serve immediately.

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