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Phil Lempert
PhilLempert
TODAY Food Editor
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In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.
THIS WEEK: Whitefish Piccata from Chef Brandon Boudet, co-owner of Dominick’s in West Hollywood, Calif.
Offering high-quality protein and fewer calories than meat, fish has a sea of benefits! Not only can seafood dishes be delicious, they are usually quick and easy to prepare. Research tells us that those Omega-3 fatty acids in fish can be beneficial with regard to health problems including hardening of the arteries, high cholesterol, high blood pressure, and arthritis. Chef Brandon Boudet from Dominick’s in West Hollywood, Calif., shares his recipe for Whitefish Piccata … a must add to your recipe box!
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Dominick's Restaurant
Dominick's RestaurantWest HollywoodCA6324687360000000001PfalsefalseAbout the chef: Brandon Boudet was born and raised in New Orleans. He began experimenting in the kitchen when he was 8 years old. He considers his two grandmothers — one a talented Louisiana home chef and the other a master of Italian cuisine — as his greatest influences.
Before graduating high school, Boudet landed a job at an Italian restaurant in the French Quarter. After a brief time at the University of New Orleans, he enrolled at San Francisco’s California Culinary Academy. Upon graduating, he returned to his hometown for an internship at K-Paul’s Louisiana Kitchen, which was followed by a stint at NOLA. He then went on to help design the menu for Mortoni’s at Morton’s Hard Rock Hotel & Casino in Las Vegas.
Boudet later moved to Los Angeles and signed on at the Sunset Strip’s trendy Bar Marmont, followed by consulting jobs for other venues like Swingers, El Carmen and Jones. In 1997, he was named executive chef at the historic Argyle Hotel. After several years there, he was anxious to try a new city and accepted a position in New York at The Park. Soon though, Boudet returned to Los Angeles and opened Hollywood's 101 Coffee Shop with his partner Warner Ebbink.
In 2004, Boudet and Ebbink, both proud of their Italian heritage, couldn’t resist buying the historic Dominick’s in West Hollywood, originally established in 1948. The chef’s culinary philosophy is reflected in the restaurant’s straightforward menu of home-style Italian comfort food. “I believe in keeping things simple,” he says. “There should rarely be more than three components to a dish and it should be absolutely true to what it’s supposed to be. Spaghetti and meatballs doesn’t need to be reinvented or reinterpreted, just prepared with skill and integrity.”
Whitefish Piccata is served at Dominick's for $16. This recipe serves two.
Dominick’s
8715 Beverly Boulevard
West Hollywood, California
323-871-1151
Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.