BEDFORD - Executive Sous Chef Scott Mole took his skills to the streets and came out on top with a winning recipe celebrating his love of Latin American food.
Mole, who works at Bedford Springs Resort, was one of six chefs out of more than 200 who entered recipes in a challenge Omni Hotels & Resorts issued worldwide to make up a Simply Street Food menu.
The menu is available at most of the Omni properties, the Bedford resort's Director of Operations Adrian Gonzalez said. The chefs competing were all part of the Global Hotel Alliance, to which Omni belongs,.
Mirror photo by J.D. Cavrich
Bedford Springs Resort Executive Chef David Noto prepares a Citrus and Ancho Braised Lamb Tostado at the Bedford facility’s kitchen. The dish was created by Noto’s colleague, Sous Chef Scott Mole.
The menu has become so popular that will remain available through at least April, a public relations spokeswoman said.
The six dishes are: Mole's Citrus and Ancho Braised Lamb Tostado; Duck Empanada with Smoked Tomato Mayo by Chef Gene Moss, Omni La Mansion, San Antonio, Texas; a Short Rib and Vermont Cheddar Sandwich by Chef Gerard Tice, Omni Parker House, Boston, Mass.; a Chicken Musakhan Sandwich by Chef Moh'd Alaa Alaham, Emirates Palace Hotel, Abu Dhabi; Famous Peddler's Char Kway Teow by Chef Andy Oh, Pan Pacific Orchard, Singapore; and Acaraje De Orixa by Chef Josemar Passos, Tivoli Ecoresort Praia do Forte, Bahia, Brazil.
Mole followed his heart when creating the dish.
Citrus and Ancho Braised Lamb Tostada
2 corn tortillas
2 cups black beans, cooked
1 tablespoon garlic, chopped (for black bean spread)
1 tablespoon shallot, chopped
Half a red onion, diced
1 tablespoon garlic, chopped (for tomato/onion mixture)
1 Roma tomato, seeded and diced
1 tablespoon cilantro, fresh, chopped
1/2 avocado, peeled
1 jalapeno, minced
1 cup lettuce, shredded
1 leg of lamb, boneless
4 pieces garlic (for braising liquid)
1/4 cup coriander, ground
5 ancho chilies
4 cups white wine
Salt and pepper to taste
1/2 cup tomato paste
Open leg of lamb and cut into 4 large pieces Season with salt, pepper and coriander.
Sear the lamb until golden brown in a large pot. Deglaze pan with the white wine and reduce liquid by 3/4.
Zest and juice the citrus and add the garlic, ancho chilies, white wine and tomato paste. Add enough water to cover lamb by one inch.
Cover pot with foil and place in preheated oven at 230 degrees Fahreneheit. (Cook until the meat is fork tender, about 3 hours.)
Remove from oven, allow temperature to drop to 180 degrees on counter, and place in cooler.
Remove lamb from liquid, save liquid for later use, shred lamb and reserve.
Fry the corn tortillas, drain on paper towel and hold. Shred the lettuce and reserve. Saute black beans with shallot and garlic for 2 minutes. Mash beans with back of a fork while hot.
In small mixing bowl add garlic, onion, tomato, jalapeno, cilantro and season with salt and pepper). Dice the avocado into small pieces and add to tomato-onion mixture.
Spread the black beans on top of the fried tortillas. Add the shredded lamb. Top with shredded lettuce. Top the tostada with the avocado Pico de Gallo mixture.
- created by Scott Mole, sous chef at Bedford Springs Resort, Bedford
"It's really just my love of Latin American food, and I love the heat from the ancho chilies. It's one of my favorite dried chilies because it's got a smoky [flavor] and a little bit of heat to it," Mole said. "I knew the flavor combinations would work with the lamb, and I just wanted to do something a little different with the tostado."
Mole began his culinary career in Chicago's famous Shed Aquarium, according to a biography. He continued his training in classical French technique at Ambria and Un Grand Cafe restaurants. In 1993, he moved to Seattle where he joined the culinary teams at The Flying Fish, a James Beard Award-winning restaurant, and then The W Hotel.
"Chef Mole often refers back to his experience in Seattle as the place he learned immeasurable fish and shellfish preparation techniques," the biography said. "He also often draws from the vast knowledge of ingredients and flavor combinations he learned from the Asian-inspired local cuisine."
Mole moved from Seattle after eight years to become executive sous chef at The Columbia Club, Indianapolis, it said. There he created a modern seasonal menu.
Chef Mole became the Bedford resort's executive sous chef in 2011, it said.
"His favorite ingredients are fresh, wild sustainable produce, meats and fish, curries, dried chilies, citrus, fresh herbs, wild foraged mushrooms, vinegars, stocks made from scratch and heirloom tomatoes," the biography said.
The resort's Executive Chef David Noto was pleased with his colleague's success.
"It is absolutely fabulous Scott's dish got picked," he said.
Gonzalez also praised Mole.
"He made it perfect and he won," he said.
Recently Noto prepared the six winning dishes for a tasting while Mole was out of town for work.
Mole said although he wasn't anticipating or needing it, he has received some exposure over his win, which he called exciting and nice.
"I was quite surprised in the beginning because the recipe was done and then several months went by but I was very proud that my dish got chosen," he said.
Mirror Staff Writer Amanda Gabeletto is at 949-7030.