Bruce Sherman
A native Chicagoan, Chef/Partner Bruce Sherman of Chicago’s North Pond restaurant utilizes influences from his travels and cooking in Paris, Southeast Asia and London to produce his true-to-the-season, contemporary French-American cuisine. He also shares this vision by promoting sustainable cuisine as secretary of Chefs Collaborative and chair of its Chef & the Sea Committee.
Although he majored in economics at the University of Pennsylvania and studied at the London School of Economics, Sherman’s most inspiring education occurred much earlier, sharing time in the kitchen with his mom. After college graduation, he started his career path in Boston in restaurant management, ultimately moving to the back of the house to fully satisfy his creative drive. He opened and ran a successful catering company in Washington, D.C., and later sold it when he married and moved to India with his wife in 1993.
In New Delhi, Sherman made daily trips to the corner vegetable “wallah” (vendor) and began, of necessity, to cook only with what was available each day. This had a profound effect on his cooking style. He spent 1996 in Paris at the École Supérieure de Cuisine Française and in other restaurant kitchens refining his culinary skills and further developing his style, one clearly grounded in French technique. The following year, Sherman returned to cook in Chicago and, in 1999, accepted his current position at North Pond, where he has been dazzling diners with his broadly influenced, yet subtle, seasonal cuisine. Sherman was honored by Food & Wine as one of America’s “Best New Chefs” in July 2003 and with a “Good Eating Award” by The Chicago Tribune in November of the same year.
BRUCE'S FEATURED RECIPE
Alaskan Halibut, Snap Pea Puree, Organic Carrots
Ingredients:
16 ounces baby carrots, peeled
8 ounces sugar snap peas, cleaned
6 tablespoons olive or cooking oil
1 small shallot, peeled and thinly sliced
24 ounces halibut (four skinless filets)
3 stems fresh mint, leaves picked
4 ounces butter
Salt and white pepper
¼ cup vegetable of chicken stock
Chives, finely minced
Parsley, finely chopped
Directions:
Bring a medium pot of water to a boil and salt generously. Get a bowl of ice water ready to “shock” vegetables after cooking. Drop baby carrots into boiling water. When the water returns to a boil, count two minutes, remove with a strainer, and drop into ice water to cool. Strain and reserve. Next, drop peas in to the boiling water. When the water returns to a boil, count two minutes, remove with a strainer, and drop into ice water to cool. Strain and reserve.
In a small nonstick pan over medium heat, heat four tablespoons of the olive oil, then add the sliced shallot. Add salt and pepper and stir gently for two minutes until softened but not colored. Place the softened shallots and chopped mint leaves in a blender and add the chilled snap peas. Add in about ¼ cup of the ice water and blend for 1-2 minutes or until completely smooth. Pass the puree through a fine mesh strainer and reserve.
For the meal, heat the remaining olive oil in a nonstick pan over medium heat. Salt and pepper the fish on both sides and place in the pan. Meanwhile, heat half of the vegetable or chicken stock in another pan and place the reserved carrots in it. When the liquid comes to a boil, add half of the butter and a bit of salt and pepper. Finish by tossing in the chopped herbs. Place over a very low flame to keep warm. Turn the fish over gently to finish cooking.
In another small pan, bring the remaining stock to a boil and add the pea puree. When it starts to simmer, add the remaining butter and salt and pepper to taste.
To serve:
On a heated dinner plate, place a “bed” of the carrots in the middle of the plate, and place the finished fish on top of the carrots. Spoon the warm pea sauce around the perimeter and serve hot. Serves 4.
