Crispy Pot Stickers
- 5 ea Wonton skins 6x6
- 2.5 oz Rock Shrimp, chopped
- 2.5 oz Bay scallop meat chopped
- 1 oz Mozzarella cheese grated
- 1 tbs Orange zest
- 1 tbs Ginger, minced
- 1 tbs Garlic, minced
- 2 tbs Shallot minced
- 2 tbs Cilantro chopped
- 1 tbs Toasted whole coriander, ground
- 2 tbs Micro Greens
- In a bowl combine all rock shrimp, scallop, cheese, zest, ginger, garlic, shallot, cilantro, coriander and season with salt and pepper.
- Cut wonton skins with a 4.5" fluted pastry cutter. Spoon a small portion of the mixture into the center of the wonton skin, fold in half and seal together. To cook place into deep fryer and fry until done. Remove and drain.
- To plate, place stickers on to plate. Next, with chipotle corn crema, drizzle a small amount over the top. Garnish with red pepper oil and micro greens.
- 3 cup Corn Kernels
- 4 ea Shallots Chopped
- 3 clove Garlic Chopped
- 2 cup Heavy Cream
- 1 ea Chipotle Chili
- 3 cup Chicken Stock
- 4 Tbls Butter
- Salt/Pepper to taste
- In a small sauce pot combine the corn, shallots, garlic and chili. Sweat the items for about 3 minutes then add the chicken stock. Reduce by half and then add the cream.
- Again reduce by half and then remove from the stove and puree in a blender. Pour contents through a fine strainer to remove any particles.
- Whisk in the butter until completely melted and season with salt and pepper.
- 1/3 c Red Pepper Oil
- 1 tbs Red bell pepper juice
- 4 tbs Rice vinegar
- 4 tbs Canola oil
- Reduce juice down to about 2 tbs then remove from heat and cool. Then add the vinegar.
- Place contents into blender and slowly add the oil until thick.
- Place in squeeze bottle and reserve
- 16 oz Ground Kobe Chuck
- 4 oz Ground Back Fat
- ½ cup Panko
- 2 tbls Garlic, Chopped
- 3 tblsShallots, Chopped
- 2 tbls Thyme, Leaves
- 2 tbls Oregano
- 8 ea Mini Burger Buns
- 3 ea Roma Tomatoes, Sliced
- 3 oz Havarti Cheese, Sliced
- 1 oz Baby Arugula
- 8 oz Chipotle Aioli
- Salt/Pepper to taste
- 3 oz French Fries
- 1 tbls Jerk Seasoning
- In a bowl combine the kobe, back fat, panko, garlic, shallots, thyme and oregano. Mix thoroughly and divide into 8 - 2 ½ oz portions.
- Form mix into patties and season with salt and pepper. Place onto grill or into a hot sauté pan and cook to desired temperature. To build slider place chipotle aioli on to bun and then add the kobe.
- Next add the remaining tomato, cheese, arugula and top part of bun. Complete last steps with remaining sliders and arrange on to plate with french fries seasoned with jerk seasoning.
- 1 ea Chipotle Chili
- 1 cup Mayonnaise
- 1tbls Garlic
- 1 tsp Paprika
- 2 tbls Lemon Juice
- 2 tbls Chilantro Chopped
- In food processor combine the chili, mayo, garlic, paprika and lemon juice and puree until smooth.
- Remove from container and fold in the cilantro and serve.
As a young child, Thomas R. Rhodes 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.
Thomas obtained an extensive international background while traveling through Europe, China, and Thailand, appropriate for his next culinary adventure, Asia de Cuba.
Asia de Cuba
Clift San Francisco
495 Geary St
San Francisco, CA 94102