left
Phil Lempert
PhilLempert
TODAY Food Editor
http://supermarketguru.com/page.cfm/367
mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.com
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: Sautéed Red Snapper with Roasted Organic Eggplant Caviar, Swiss Chard and Roasted Pepper and Chive Oils from chef Michael McMillan of Opus 39 Restaurant & Food Galleryin St. Augustine, Fla.
Got the winter blahs? Close your eyes and imagine sunshine, a cool ocean breeze, palm trees, your bare foot in the sand, and delicious, fresh Sautéed Red Snapper with Roasted Organic Eggplant Caviar, Swiss Chard and Roasted Pepper and Chive Oils! Chef Michael McMillan is the creator of Opus 39’s simple and elegant menu. And what better place to enjoy this fresh seafood dish than in St. Augustine, Fla. … or at your house!
left/msnbc/Components/Photos/060314/060314_ChefMcMillan_vmed_3p.jpg1766100000left#000000http://msnbcmedia.msn.comRoss ForsythEd Hall/Water's Edge Magazine 2003Chef Michael McMillan1PfalsefalseAbout the chef: Michael McMillan, an alumnus of the renowned Culinary Institute of America, selected the appropriate name for Opus 39, the restaurant he operates with his wife, Christine. Opus is Latin for a creative work that defines the artist. Creativity is essential for the Opus 39 concept, a restaurant and food gallery in the heart of St. Augustine's historic district which features a five-course tasting menu that changes daily. Opus 39 is a sanctuary of art, wine and cuisine.
Every day, McMillan selects produce from organic farms and farm stands, and buys the freshest seafood, beef and game possible. Then he creates the menu for that night by 3 p.m. McMillan is so committed to providing a cutting-edge dining experience for first-time guests and regular customers alike that he does not serve the same recipe twice.
Most of the 400 wines served at the restaurant are chosen by the McMillans during their annual wine exploration tours of boutique wineries in California. “In many cases, people are very comfortable and more familiar with mass production wines, but they are open to try something different,” Christine McMillan says. “So we find out the mass production wine they prefer and then recommend a small production wine that is similar. It introduces them to a new experience.”
Just as Opus 39 has a wine gallery with rare selections and a food gallery where guests can buy flavorful ingredients such as the McMillans’ freshly baked breads, it is also home to an art gallery. The McMillans hired former gallery owner Sally Ann Freeman to arrange shows from local and regional artists, meanwhile a St. Augustine glassblower, Thomas Long, has created vases for the restaurant’s shelves and candleholders for its tables. “Restaurants and galleries naturally complement each other," McMillan says. “We strive to present cutting-edge dining and cutting-edge art. It’s all part of a culinary experience.”
Sautéed Red Snapper with Roasted Organic Eggplant Caviar, Swiss Chard and Roasted Pepper and Chive Oils is served at Opus 39 Restaurant & Food Gallery as part of a 5-course tasting menu priced at $55. This recipe is for a serving size of four.
Opus 39 Restaurant & Food Gallery
39 Cordova Street
St. Augustine, Fla. 32084
904-824-0402
www.opus39.com
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.