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Timothy Morey started cooking in a high school commercial foods class.
While working in different well-known Detroit-area restaurants, he
decided to take his love of food a step further by enrolling at the
Culinary Institute of America. Before coming to Whitecaps, Tim
worked
at The London Chop House in Detroit as well as prestigious restaurants
and country clubs in New York, Chicago, Miami, Wisconsin and St.
Thomas, US Virgin Islands. He attributes much of his cooking expertise
to extended travel, and he looks forward to sharing his art to the
people
of northern Michigan.
Pictured Above: Chef Timothy Morey
Pictured Below: Sally the
Salad Lady |
SALLY THE SALAD
LADY'S CRAB SALAD NAPOLEON
| Crab Salad: |
| 8 oz. |
Dungeness crabmeat, picked and
checked for shells |
| 2 tbsp |
Red bell pepper - minced |
| 2 tbsp |
Cucumber - peeled, seeded and diced |
| 2 tbsp |
Red onion - minced |
| 2 tbsp |
Tomato concasse - diced |
| 2 tbsp |
Mayonaise |
| 1/4 tsp |
Cajun seasoning |
| 1/4 tsp |
Kosher salt |
| pinch |
Ground white pepper |
| pinch |
Ground cayenne pepper |
Combine all above ingredients and chill.
| Salad Ingredients: |
| 2 slices |
Pullman Bread |
| 1 oz. |
Butter - melted |
| pinch |
Granulated garlic |
| 1/4 |
Red bell pepper - julienned |
| 1/2 |
Cucumber rounds - thinly sliced |
| 1/2 |
Tomato - thinly sliced |
| 1/4 cup |
Alfalfa sprouts |
| 1 cup |
Diced cantaloupe |
| 1 cup |
Avocado - slightly firm and diced |
| 1 cup |
Mixed spring greens |
| 4 oz. |
Citrus Vinaigrette |
|
Fresh seasonal fruit; enough for two |
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- Cut each slice of bread into a 2" circle using
a circle cutter or by placing a glass upside down on the bread and
cutting around it with a paring knife.
- Combine the melted butter with the granulated
garlic then brush onto the circles of bread. Toast in a 350
degree oven until golden brown.
- Place the bread circles in the center of 2
plates. Combine the cantaloupe and avocado.
- Place a 2' round circle mold over the top of
the bread circle. Divide the cantaloupe avocado mixture evenly
and spoon into mold. Repeat with second plate.
- Add the cucumber, bell pepper and tomato slices
next.
- Using the mold again, divide the crab salad
evenly, place the mold on top of the vegetables and fill the mold
with the crab salad. Repeat with second salad.
- Top each with alfalfa sprouts.
- Blend the spring greens with the citrus
vinaigrette dressing, divide evenly and place the greens around
the crab salad napoleon.
- Serve with fresh fruit and berries.
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