Chef David Kinch – In League with Ferran Adria

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Manresa – it’s not a name you may have heard of, but it is the name of one of the best restaurants in the world today. In fact, it grabbed the 93^rd spot in this year’s list. This restaurant showcases the inventive cuisines of Chef David Kinch. Manresa offers dishes that are combinations of French and Catalan cooking. Chef Kinch’s ingenuity definitely shows in his work. Ingenuity, of course, is an American trait. This chef is also influenced by European thinking. The refinement in his cooking definitely stands out.

Manresa’s dishes are made up of biodynamic and organic vegetables and produces. Cynthia Sandberg’s Love Apple Farm exclusively grows vegetable for Chef Kinch. The produces are harvested in the morning and cooked in the evening.

The restaurant’s two Michelin star can be credited to its inventive chef. He has the knack for combining unique flavors and creating wonderful dishes out of the incongruous ingredients. America is indeed witnessing changes in the contemporary cuisine. Chef David Kinch is right along the forefront among other chefs. With his insistence for organic or biodynamic ingredients, he is pushing the frontiers of California cuisine.

Chef Kinch knew that he was destined for culinary arts. In fact, he pursued a culinary course at Johnson and Wales Culinary Academy. To learn about his craft and build himself a resume, he worked chef jobs in various high-end restaurants in Europe and U.S. He worked at the 3-Michelin starred restaurant L’Esperance. He also worked at Quilted Giraffe in New York. He also worked at Ernie’s. Thereafter, he opened Manresa in California.

In a world full of celebrity chefs, David Kinch is the real McCoy – definitely, no book signing and product endorsements for this chef. He is all about sautéing, stirring and organic ingredients. He is a quiet chef who is happy cooking inside the kitchens of Manresa. He is not a household name, but he is a favorite of everyone who has experienced his gastronomic creations.

His cooking is definitely something unique in Silicon Valley. His style is more personal. He is an American chef who offers strong French, Japanese and Catalan flavors. His brand is recognized as playful and positively cerebral. He has the knack of extracting every bit of flavor out of his biodynamic ingredients. Despite the numbers of many outstanding chefs, only few possess this amazing ability. He is in league with Ferran Adria, Andoni Aduriz and Thomas Keller. It’s not surprising that food critics are tripping over themselves just to shout his praises. Oh look, we, too, are doing the same!

Chef David Kinch Baked Eggs with Chorizo and Potatoes Recipes

Recipe via Food and Wine

Ingredients:

2 pounds medium Yukon Gold potatoes

1 1/2 pounds fresh chorizo, casings removed (see Note)

1 large onion, finely chopped

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

8 large eggs

Toast and hot sauce, for serving

Directions:

Preheat the oven to 375°. Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook over moderate heat until tender, about 25 minutes; drain and let cool. Peel the potatoes and cut them into 3/4-inch pieces.

Meanwhile, heat a 12-inch cast-iron skillet. Add the chorizo, break it into chunks with a wooden spoon and cook over moderate heat, turning, until cooked through and lightly browned, about 8 minutes. Add the onion and cook, stirring, until softened, about 5 minutes. Scrape the chorizo mixture into a bowl and wipe out the skillet.

Heat the oil in the skillet. Add the potatoes, season with salt and pepper and cook over moderate heat, turning occasionally, until golden and crispy, about 6 minutes. Stir in the chorizo mixture. Remove the skillet from the heat.

Using a ladle, make 8 indentations in the potato-chorizo mixture about 1 inch apart; crack an egg into each one. Bake the skillet in the middle of the oven for about 12 minutes, or until the egg whites are just set but the yolks are still runny. Serve at once with toast and hot sauce.

Make Ahead:

The potatoes can be boiled a day ahead and refrigerated.

Notes:

Spicy fresh chorizo, which looks a lot like Italian sausage links, is available at Whole Foods markets and many Latin American food stores.

Other Recipes:

Star Chefs

Video Results:

Love Apple Farm Tomato Dinner at Manresa Restaurant

Restaurants Manresa – Restaurant L’Atzar – Guia Boom Manresa

David Kinch, One Man

Chef David Kinch Cutting Fish

Image Credit SF Gate