Featured Chef Arthur Thomas, Fantasea Yacht Charters
May 10, 2011 07:57PM
● By John Ennis
Signature Dish: I really love preparing the simple dish of Chicken Champignon. To me, it is the dish that – when trying to please a group of people – is the one that stands out most neutral to satisfy any- and everyone. It is a tender breast of chicken pounded out and dusted with seasoned flour and pan seared. It is topped with slices of portobello mushrooms with a splash of champagne and fresh garlic, then reduced with heavy whipping cream. It can be served with either a rice pilaf or garlic mashed potatoes and blend of vegetable medley.
Have you ever prepared a meal for anyone famous or infamous? Having worked most of my career in Galveston, there were several distinguished guests that have visited the historic Tremont House Hotel. I was also very instrumental in the inauguration of Mardi Gras coming back to Galveston in the early ’90s. I have recently had the honor of gracing the presence of DeMeco Ryans aboard FantaSea Yacht and seemed to really enjoy the cuisine. If I had to sum it all up in a nut shell, my wife (Stephanie) is probably my most famous person that I entertain with food and probably my biggest fan.
Please share one special cooking tip or technique for our readers: The biggest tip I can offer anyone after 20-plus years in the hospitality business is to have a passion for making people happy and satisfied, and to truly enjoy what you do.
Fantasea Yacht Charters 2551 South Shore Blvd. Suite.C, League City 281-538-9600 • www.thebigwhiteboat.com