2017 Sunrise Signature Chef: David Chiasson's Winning Recipe
We pride ourselves on providing our residents with delicious meals that are nutritionally sound, and one of our favorite ways to keep our menus diverse and fresh is the annual Senior Eats Nutritional Challenge.
On Thursday, Nov. 9, Sunrise Senior Living held our fifth annual Senior Eats Nutritional Challenge. Sunrise chefs from across the U.S. and Canada submitted nutritious recipes, and five finalists traveled to The Fairfax at Belvoir Woods, VA, to compete for the title of Sunrise Signature Chef.
After taste testing by a panel of Sunrise residents, David Chiasson from Sunrise of Burlington, MA, was selected to be this year’s Sunrise Signature Chef!
David grew up watching Julia Child, and her influence helped him realize his desire to become a chef. After receiving a Culinary & Food Service Management degree from Newbury College, David traveled to France with renowned chef Jacques Pepin for a two-week food and wine culinary tour. David has a passion for cooking, and he loves knowing he makes a positive impact on the lives of the residents at Sunrise of Burlington.
David’s pan-seared ginger-and-soy-marinated sea bass creation wowed the crowd. Below, we’ve included the recipe so that you can make David’s dish yourself!
Pan-Seared Ginger-and-Soy-Marinated Sea Bass
- 2 pounds sea bass filets, 4 oz. portions
- 2 teaspoon fresh grated ginger root
- 3/4 cup low sodium soy sauce
- 3/4 cup extra virgin olive oil
- 2 tablespoon extra virgin olive oil (for pan searing fish and sautéing vegetables)
- 1 teaspoon fresh chopped garlic
- ½ cup white wine (chardonnay)
- 2 cups sliced fresh shiitake mushrooms (stems removed)
- 1 pound fresh spinach (washed, stems removed)
- Combine ginger, soy sauce, ¾ cup olive oil in bowl. Whisk together to combine. Add sea bass portions and toss to evenly coat. Marinate for at least 4 hours, or overnight preferred.
- When ready to cook, remove fish from marinade and lightly pat dry with paper towel. Heat sauté pan until hot. Add the 2 tablespoons olive oil to pan. Heat until shimmering and almost smoking.
- Carefully place fish skin side up into hot oil. Sauté for 2-3 minutes per side or until nicely golden brown. Transfer fish to a baking dish.
- Place fish in a 350-degree F oven for 5-6 minutes, or until fish reaches an internal temperature of 145 degrees.
- While sauté pan is still hot, add chopped garlic and shiitake mushrooms to pan. Sauté until mushrooms are almost tender.
- Add fresh spinach and toss with mushrooms and garlic. Add white wine to pan, and cover tightly and simmer until spinach is wilted.
- To serve, spoon spinach and mushroom mixture on to center of the plate. Carefully place fish portion on top. Spoon a couple teaspoons of pan liquid over the top of fish.
We hope you love David’s recipe as much as our residents did!