Thursday, 29 September 2016 08:25

What in Your Fridge - Matt Fenton?

Matt Fenton


I am sure you can relate but I rarely have food at my house, however if I had potato chips, cured salmon, and capers I would make the best blinis ever!!!



For garnish:

Diced chive

Diced concasse tomato

Hard-boiled egg

Crispy caper

Use high quality sliced cured salmon, or make your own even better.

For blini batter: Makes about 48.

1 Cup flour

2 oz clarified butter

1 tsp baking soda

1 egg

½ C buttermilk

Pinch of salt

Mix Flour, salt, and baking soda together.  Whisk in egg and butter.  Use buttermilk to thin out the batter.

Cook on a pre-heated flat top or in a skillet using clarified butter to grease the pan.


Matt is the Executive Chef at Tarbell's Restaurant located at 32nd Street and Camelback in Phoenix.

Published in What's Cooking?

ChChef DeSantisef Robert DeSantis, of Elite Associates, is working on CCAP Arizona's Harvest Moon dinner with Esther Flannigan's culinary students at Mountain Institute JTED in Prescott.


Esther and I are having ALL of her students submit one idea for savory and one for dessert.  Then we will select the best idea for each dish.  We'll let the students know why those two dishes were selected and briefly explain why the other dishes were not selected.  We will emphasize that none were a bad idea, just why the selected dishes where picked.  We want the students to get excited and individually brainstorm so as to create a learning environment.  We will try to use as much local and fresh ingredients as possible."

Published in What's Cooking?