Chef Mike Stollenwerk

Chef Mike Stollenwerk Mike Stollenwerk is a rising star in Philadelphia’s illustrious restaurant scene. Thanks to an innate culinary talent, drive for innovation, creativity, and devotion to his craft, Stollenwerk has received a myriad of accolades from local and national press including Bon Appétit and The New York Times as well as Best New Restaurant from Philadelphia Magazine and Three Bell Rating from the Philadelphia Inquirer’s Craig Laban. Hailing from the beach towns of New Jersey, Stollenwerk got his first taste of the restaurant business at age 13. Two years later he began cooking alongside the restaurant’s chef. By 19 he had earned the title of Sous Chef at Cape May, N.J.’s acclaimed Washington Inn. Stollenwerk later graduated from the respected Academy of Culinary Arts at the top of his class. In Philadelphia, Stollenwerk made the rounds cooking at various top kitchens before purchasing Bella Vista’s Little Fish in January 2007. Stollenwerk set to work transforming the 23- seat BYOB’s menu and dining space. It didn’t take long for people to take notice. Within a year, Little Fish was named the 3rd Best New Seafood Restaurant by Bon Appétit. Little Fish was featured in Philadelphia magazine’s 2008 Top 50 Restaurants issue and won Dish of the Year. Stollenwerk soon set his sights on a larger space. By October 2009, Fish opened in Philadelphia’s Rittenhouse area, boasting a contemporary dining and bar space, an impressive wine list and, and most importantly, Stollenwerk’s expertly crafted menu. In its first year, Stollenwerk’s Fish has garnered recognition from Food & Wine among others. Stollenwerk’s dish—Japanese Sea Bass—was named by Philadelphia magazine as one of the Top 10 in the Best Dishes to Eat in Philly. Fish recently moved to a larger space with an expanded dining room, much larger bar, and most importantly — an expanded kitchen. Fish’s new location is in the city’s burgeoning 13th Street corridor, also referred to as Mid- Town Village, at the Independent Hotel. The new Fish offers more than 90 seats, plus outdoor dining in a private courtyard coming this spring. Lunch and brunch programs will follow. Stollenwerk recently made a return cooking engagement at New York’s prestigious James Beard House on December 7, 2011 creating his popular and creative Seven Fishes menu. Stollenwerk’s cooking style can be described as innovative and sophisticated. He expedites all food leaving his kitchen. An influence of Stollenwerk’s is Alfred Portale of New York’s Gotham. Fish • 1234 Locust Street • 215- 545-9600 • www.fishphilly.com

Recipes by Chef Mike Stollenwerk

Striped Bass

piperade, fingerling potato, chorizo, manila clam

(serves 4)

Chef Mike Stollenwerk

Fish Restaurant

 

4 (6 oz.) portions striped bass

2 Tbsp. canola oil

6 fingerling potatoes

8 oz. chorizo (palacios brand)

1 red bell pepper, julienned

1 small Spanish onion, julienned

2 cloves garlic, minced

1 oz. sherry vinegar

1 tsp. espelette pepper

5 sprigs of thyme, picked

20 manila clams

2 Tbsp. butter

kosher salt, to taste

black pepper, to taste

 

 

 

Place fingerling potatoes in a sauce pot and cover with cold water and 2 Tbsp. of salt. Place on medium heat and simmer for approximately 30 minutes until tender. Once tender remove from water and with a paring knife peel away skin, slice peeled potatoes into ¼ inch rounds and set aside.

Slice chorizo into eighth inch rounds. Place a large sauté pan over high heat and add the sliced chorizo. Render chorizo for 5 minutes until fat is released from sausage. Remove rendered chorizo from pan with a slotted spoon reserving renderings in pan. Turn heat to medium add pepper, onion, and garlic. Stirring frequently cook for 15 minutes without browning the vegetables. Once tender add sherry vinegar, espelette pepper, thyme, and clams. Cook until clams open, remove clams from pan as they open and remove meat discarding the shells, reserve.

To finish add peeled fingerlings, rendered chorizo, and clam meat back to piperade. Stir in butter and season with salt and pepper.

In another sauté pan add canola oil and heat over high heat until just smoking. Season striped bass with salt and pepper and place in pan skin side down. Sear fish for 2-3 minutes and then place in a 450° oven for 5 minutes (depending on thickness of striped bass). Remove from oven and flip fish over (skin should be crispy).

Evenly divide piperade/potato mixture and its sauce in to 4 serving bowls, top each with a portion of striped bass.

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