Lobster and Shiitake Potstickers w/ Vanilla Rum and Coral Sauce Recipe:
- 6 Each Potstickers
- 2 oz. Vanilla Rum Buerre Blanc
- 2 oz. Lobster Coral Sauce
- 1 oz. Cherry Tomato Salad
Procedure:
In a teflon pan place pot stickers bottom side down in to oil and add some water just to create some steam and lowerthe heat. When the potstickers are brown on the bottom arrange on the plate around cherry tomato salad. Finish with the vanilla and sauce.
Vanilla Rum & Lobster Sauce
- 2 Cups Sake
- 2 Each Shallots
- 1 Each Bay Leaves
- 2 Cups Heavy Cream
- 2 Each Vanilla Beans Split
- 2 oz. Lobster Coral
- 6 oz. Butter
Procedure:
In a sauce pan combine sake, shallots and bay. Then reduce down to 1/2 cup, and add the heavy cream. Then reduce by 1/3 and split mixture in half. To one half add vanilla bean. The other half add the lobster coral. Blend both with butter and season.
Tomato Salad
- 2 oz. toy Box Tomatoes
- 0.5 oz. Calabaza, julienne or diced
- 0.5 oz. Red Peppers
- 0.25 oz. Baby Watercress
- 1 Tbsp. Chives
- 1 Tbsp. Pickled Ginger, Fried
- 1 oz. Lime Juice
- .05 oz. Sherry Vinegar
- 0.5 oz. Olive Oil
Procedure: In a small bowl combine the lime juice, vinegar, and olive oil. In a different bowl combine the tomatoes, calabaza, peppers, watercress and chive. Add dressing and ginger then mix thoroughly.
Lobster Potsickers
- 5 oz. Lobster Meat
- 1 oz. Shiitake Mushrooms
- 3 Tbsp. Shallots
- 2 Tbsp. Garlic Chopped
- 1 oz. Chopped Tomatoes
- 2 Tbsp. Chopped Basil
- Salt and pepper to taste
Procedure:
Saute shallots, garlic, tomatoes, mushrooms in the EVOO. Remove from heat and fold in remaining ingredients. Chop mixture fine. Season and cool. Divide mixture into six portions. Spoon into center of wonton and fold into a potsticker
Asia De Cuba
Clift Hotel
495 Geary St
San Francisco, CA 94102
(415) 929-2300
www.clifthotel.com
About Thomas R. Rhodes:
Thomas always had an interest in the kitchen-from helping his mom and dad prepare meals to baking desserts with his grandmother and sister. After high school graduation, it was only fitting for him to attend the California Culinary Academy in San Francisco, CA. Upon graduation from CCA, Thomas worked locally in freestanding restaurants as well as the Portman Hotel where he worked under Chef Fred Halpert who helped him secure an apprenticeship in both Biarritz and Reims, France.
In 1991, Thomas joined the Palace Hotel for its reopening. There, he built a strong foundation to his culinary experience. Proving himself, he worked his way up the ranks from Sous Chef to Restaurant Chef, then Garde Manger Chef He was handed several opportunities within the Palace as well as within the Starwood Corporation. Thomas was selected as one of the coordinators of the "Cuisine of the Americas" program, a culinary program utilizing ingredients from North, South and Central America. Thomas was also selected to front a California Cuisine promotion with a sister property in Beijing, China. Furthermore, Thomas represented the Palace Hotel in the Aspen Food and Wine Festival.
In 2001, Thomas forged onto another chapter in his culinary career where he was Chef/Owner of Black Bamboo Restaurant in the Marina District of San Francisco which specialized in Asian fusion cuisine. Thomas' next venture brought him to Walnut Creek, CA as part of the opening team as Executive Chef for the Renaissance ClubSport Hotel, a contemporary boutique hotel with a vibrant bar and restaurant, a rejuvenating day spa and a full-service sports club. There, he was chosen to participate in the global General Managers Conference for the Marriott Corporation in Orlando, FL as well as the MINA Conference (Marriott International National Association) in San Diego, CA. While at the Renaissance, Thomas also turned full circle by going back to his roots serving as a Chef Instructor for his alma mater, CCA.
In 2006, Thomas returned to San Francisco to work for Westin Market Street where he oversaw the culinary operations for the hotel and assisted in the opening of famed Venetian restaurant, Ducca. Currently, Thomas is the Executive Chef at Asia de Cuba, located inside Clift, San Francisco.
