Tell us about your career as a chef and what you are doing now?
I started as a pantry cook in 1996 when I was 17 years old at a country club in my hometown of Oswego NY. I went to Paul Smith’s College in 1999 and graduated with honors with my A.A.S. in Culinary Arts in 2001. I worked as a Restaurant Chef For Marriott, and Executive Chef for Holiday Inn, the Rochester Plaza Hotel, and I am Currently the Executive Chef for the Hyatt Regency in Rochester NY.
What would be your idea of a great romantic meal for two–a Seduction Meal, that you would serve your loved one on a special occasion.
If I wasn’t working and actually at home with no kids and could have a romantic evening, I’d probably do a do a three course dinner that would probably go something like this:
- Starter: Either raw oysters on the half shell with a Thai style grilled mango mignonette or just a simple spicy tuna sushi roll, both with warm sake.
- Main Meal: Then, my take on surf and turf: Waygu Beef Tenderloin and Foie Gras Sous-vide with Split tail Lobster Thermidor, Parmesan encrusted Peruvian Potatoes, and Marinated Asparagus (Sticking to the whole aphrodisiac theme). Possibly pair that with a nice Chardonnay as that dish is bound to be a bit rich.
- Dessert: Then we’d wrap it up with Hazelnut crème brulee and naturally chocolate covered strawberries and a bottle of Decent Champagne.
Chef’s Version of Lobster Thermidor (feeds 2):
Recipe courtesy of Chef Dustin Muroski
Ingredients:
- 2 1-2lb Maine Lobsters-Live
- 4oz Gruyere Cheese, grated
- 6oz Cream Sherry 1.5 cup Lobster Broth
- 1/2 cup Heavy Cream
- 1 large egg Salt and Pepper
- 1 clove Minced Garlic
Directions:
- In a large pot of boiling water, plunge the lobsters in and boil for about 8-10 minutes. Pull them out and submerge them in an Ice water bath until cool enough to handle. Seat aside until ready for use.
- In a small saucepan (hot), add in cream sherry and garlic and burn off alcohol.
- Add in lobster broth and heavy cream and reduce by half.
- Reduce heat to a simmer and whisk in the egg until the sauce thickens. Remove from heat.
- Using a chef knife, split the lobster in half lengthwise. Reserve the meat from the tail, and remove the claw meat from the shell.
- Clean out the rest of the shell.
- Chop the lobster meat and add into a mixing bowl with the sauce and the Gruyere Cheese and mix thoroughly.
- Add lobster meat mixture back into the shell and put the thermidors on a baking tray.
- Using the broiler in your oven, broil the lobsters until the tops begin to brown (about 3-5min depending on your oven).
- Serve with your favorite Starch and vegetable combination.
When enjoying a romantic meal for two, what music do you play while cooking and what music do you listen to while dining together?
Because I’m a metal-head, that’s probably what I generally would be playing while I cook. However, during dinner, I’d probably elect a soft jazz. I’d just set my laptop to Pandora Radio and let it do its thing.
What do you think is the key to a successful romantic meal for two?
Setting the mood. Dim lighting, candlelight where ever possible. Rose petals are usually a big hit. Soft music, fireplace is nice if you have one. Also, using the element of surprise. I’ve never met a woman who hated suprises. Nothing wrong with garnishing and champagne glass stem with a new pearl necklace or something to that affect.
Do you prefer dining in our out on Valentine’s Day?
As much as I love going out, I’d probably stick to staying in on Valentine’s day. Part of the whole romantic effect is having that quality alone time that you can only get at home.
What restaurants top your list for romantic settings?
I know most restaurateurs will all be shooting for that romantic setting during Valentine’s Day if they didn’t have it already. I know I will be.
Do you have a favorite cocktail recipe to serve for your romantic meal for two?
Generally I stick to Champagne/Wine during an intimate meal. My preferences are Beaujolais, White Bordeux, and a nice Asti depending on the dish you are pairing it with.
In today’s culinary world is there anything or anyone that inspires you?
I would say Thomas Keller, and Grant Achatz. These guys are just amazing chefs.
Are you working on any special projects or recipes at this time?
Our Hotel is currently under an extensive renovation, mostly in our Food and Beverage Outlets. Once it’s completed, I’m hoping to introduce molecular cooking into the new restaurant which will be a lot of fun!
To learn more about Dustin Muroski and the Hyatt Regency Rochester:
