Chef Michael Sullivan

MICHAEL SULLIVAN Executive Chef McCormick & Schmick’s, Loop Chicago, Illinois Originally from Boston, Michael Sullivan spent part of his time growing up in Cape Cod, where, he notes, “Seafood is sacred.” Hailing from a family of chefs, he spent many of his early years working in his uncle and aunt’s catering business. As executive chef of McCormick & Schmick’s Loop location at One East Wacker Drive, he is well served by his devout culinary upbringing. “I thought being so fanatical about seafood was normal until I left New England,” he says. “So coming to work for McCormick & Schmick’s is kind of like a homecoming. I have the support of a great company with the best seafood suppliers you could ask for.” Sullivan keeps a keen eye on the seasons when cooking, taking advantage of the freshest fish available and enhancing them with preparations that bring out their natural flavor without overpowering it. Although bringing an exciting new presentation style to the kitchen, Sullivan is also a true believer in the hallmarks of the McCormick & Schmick’s philosophy: quality, freshness and tradition. Although only 30, Sullivan has done stints in San Diego, Columbus, Chicago, Cleveland, Pittsburgh and Boston. His first position as Executive Chef at the Röö Bar City Bistro in in Hyannis, Mass., allowed him to have his way with both seafood and wild game. Another favorite tour of duty was the Oyster Harbor Country Club on a private island off Cape Cod. He most recently comes from a stint as Executive Chef at Mitchells on the Waterfront, in Pittsburgh. In his spare time, of which there is little, Sullivan loves to travel and taste new regional cuisines.

Recipes by Chef Michael Sullivan

Menu Items:	Sugar Cane Skewered Scallops with Baby Arugula Salad
	Ingredients		Measurement
	Scallops		4ea, Nantucket Sea S
	Baby Arugula		4oz
	Watermelon,Diced		1/4 cup
	Dikon Root		1/4 cup
	lemonette		2 tbls
	Swiss Chard		1 leaf
	Jasmine Rice		3oz
	Mango Sauce		2 tbls
	Prep
	First skewer scallops with a sugar cane then grill or sear at high heat.
	Boil water and blanch swiss chard leaf for 30 sec then shock in ice water
	take cooked jasmine rice and place in middle of leaf and roll
	Salad-in a bowl toss baby arugula, diced dikon, watermelon & lemonette
	To make mango sauce place mango puree, egg yolks, rice wine vinager & lemon juice
	and puree in blender for 2 minute then slowly add oil until it becomes
	thick.
	Mango Sauce
	Mango Puree-1cup                     oil- 2ups
	Egg Yolks- 2ea
	Lemon Juice-2tbls

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