Kitchen Inquisition: Elizabeth Barlow

It's all about flavor spectrums and sexual energy explosions now in the Canyon Ranch kitchen

View Comments ()
|
Email
|
Print

    NEWSLETTERS

    Hey Chef, if you could whip us up some calorie-free mac and cheese, that would be great.

    It's no surprise that Chef Elizabeth Barlow's favorite dish as the new executive chef at Canyon Ranch is a shrimp po' boy. She does, after all, hail from the Big Easy where she helmed the kitchen at Bugue. Below, Barlow, who has also done her chef thing at the likes of The Delano and the Sonesta Key Biscayne, talks flavor profile spectrum, sexual energy explosion and what she's cooking at home these days (we're hoping it's a little bit of the first two on this list).

    All your dishes must be like your children, but which one are you most proud of on the menu?
    As it is my first dish on the Canyon Ranch Grill menu, I would say I am most proud of the Coconut Shrimp Po' boy with Mango Papaya Salsa. I did it as a self-interpretation of my New Orleans hometown influence merged with Canyon Ranch nutritional intelligence philosophy. The dish was granted its presence on the menu by corporate Chef Scott Uehlein when I served it during my interview tasting menu.
     
    What's the secret to eating/cooking healthy without losing the flavor?
    It will not be a secret now, but what I like most about eating and cooking healthy Canyon Ranch cuisine is Chef Scott's flavor profile spectrum of sweet, sour, bitter, salty. Colorful and fresh food dishes like avocado tartare, devil's on horseback (fresh dates, blue cheese, veal bacon), crab cakes all outlined in vibrant colors to see and flavors on your tongue to taste. Savoring your food, appreciate it.
     
    How would you describe South Florida and its dining scene?
    HOT or in other words, a sun-sational, sexual energy explosion! South Florida has attracted many top name chefs to its kitchens and the dining scene continues to evolve to new heights.

    At what point did you realize you were destined to be a chef?
    Two weeks into my first hotel job at the Intercontinental New Orleans.

    The 5 ingredients every home kitchen should have?
    Garlic, onion, honey, pepper, passion.

    The 5 utensils every home kitchen should have?
    Whisk, Kikuichi knife, blender, pots, pans.

    Which chefs inspire you?
    Willy Coln, Luke Rinamon, Claude Troisgros.

    Your fondest food-related memory?
    Grand Chefs dinner at The Delano, my team and I cooked for Pierre Troisgros, Roger Verge, and Paul Bocuse.

    Favorite dish to make at home?
     Right now, cinnamon sweet potato hash, Canyon Ranch style!