Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/438368
28 | JANUARY + FEBRUARY 2015 nshoremag.com level. I have played hockey my en- tire life, and love the sport. I still play two to three times a week. HC: Your menu is super eclectic; what are your top three favorites? GB: Right now it's the duck, the buffalo cauliflower, and the stuffed acorn squash. The squash is stuffed with wild Gulf shrimp, jumbo lump crabmeat, our own focaccia bread crumbs with three different herbs—chive, thyme, and basil—lemon, and roasted garlic. The sauce has sherry wine, butter, tomatoes, and crème fraîche. G Bar and Kitchen 256 Humphrey St. Swampscott 781-596-2228 grestaurant.com HC: If you could invite any chef in the world to dine with you, who would it be? GB: Both Jacques Pepin and Lidia Bastianich. They are just so true and passionate, simple in their own way. I am not interested in overly complicated—like science put into food, with foams and crazy techniques. I respect it but it's not me. I like old-fashioned hearty food. HC: Is kale overrated or here to stay, and what do you think will be the next food trend? GB: I think kale is here to stay because it holds up very well in many different applications and it's a super green. It's so good for you. I do a pan-seared rainbow trout with an eggplant and can - nellini hummus. When the fish is cooked, we plate it and finish it with sautéed kale and shallots with a little bit of Pinot Grigio. I think the next trend will be super casual; people want to eat real whole food, clean food. HC: I know a lot of chefs have a ritual after a long shift. What is yours? GB: I want to get home and see my family. I will try to run out of here as quickly as possible and hope- fully someone's awake, and I can kiss somebody. To get home when it's quiet—that's important. Place oil in a saucepan and heat to 350˚F. (Make sure there are at least three inches from the oil to the top of the pan so it doesn't boil over when frying the cauliflower. In a mixer with the whip attachment, whip cream with salt, pepper, and wasabi powder until there are firm peaks. When finished, set aside. Carefully place half the cauliflower in hot oil and fry until golden brown. Remove from oil and drain on paper towels. Repeat with second half. In a separate sauté pan, melt butter and hot sauce. When butter is incorporated, toss cauliflower in sauce until evenly coated. Cover a large platter with dollops of whipped cream. Place blue cheese on top of whipped cream. Put cauliflower on top of whipped cream and blue cheese. Garnish with celery leaves. HOT LOVE CAULIFLOWER 3 c. canola oil for frying 1 head caulifl wer (broken into bite-size flo ets) 4 tbsp. "Hot Love Hot Sauce" 1 tbsp. butter 1 c. crumbled Maytag blue cheese Celery leaves to garnish WASABI WHIPPED CREAM 1/2 qt. heavy cream 1 tbsp. wasabi powder Salt and pepper to taste Left, The interior of G Bar is cozy and sophisticated. Above, Brackman's Hot Love Caulifl wer CONTACT photographs by Anthony Tieuli