Select Page

Executive Chef Bryan Dame of the Tides Beach Club

Executive Chef Bryan Dame of the Tides Beach Club

 

 Chef Bryan Dame has been partial to New England for over fifteen years. A graduate of New England Culinary Institute, Dame’s cooking combines the freshest local ingredients, traditional family recipes and modern technique. Starting out as Sous Chef at Simon Pearce in Vermont, Dame worked in several different capacities through the years.From Simon Pearce, Bryan spent time cooking at different inns and restaurants including the Inn at Little Washington in Washington, VA; Opus 251 in Philadelphia; Traditions Restaurant at Lake Sunapee Country Club in New Hampshire; and the Lyme Inn in Lyme, NH.As Executive Chef at the Tides Beach Club, Chef Dame creates menus filled with goods from local purveyors, fishermen and farmers. Bryan’s approach is creative, yet thoughtful, incorporating classic family favorites with a New American flavor.During the first week of June, Bryan displayed his skills at the Kennebunkport Festival 2012. He shared his story with us.

Maralyn D. Hill: Do you have a favorite recipe?

Chef Bryan Dame: My New England Clam Chowder with my grandfather’s Clam Fritters.

MDH: What wine would you pair with your clam chowder?

BD: I would pair the Chateau Montelena Chardonay with the chowder.

MDH: Can you pick an “ah-ha” moment in your career?

BD: I’ve had a lot of “ah-ha” moments. My time at the Inn at Little Washington was one big “ah-ha” moment. I think that one of the most influential moments in my career was raising my own pigs and chickens.

MDH: Do you have a favorite cooking utensil?

BD: My Wustof reverse-serrated knife.

MDH: Outside of food, what are your hobbies?

BD: Building driftwood “art,” kayaking, hiking, and hunting.

MDH: What recommendations do you have for aspiring chefs?

BD: Work hard, keep your eyes and ears open. I ran my first kitchen when I was 21 and I knew it all…by 22 I realized I had a long way to go.

This clam chowder recipe comes courtesy of Chef Bryan Dame, Executive Chef of the Tides Beach Club Kennebunkport Oceanfront Hotel. The fresh cherry-stone clams are the star of this creamy, warming soup that makes a great appetizer during any season. Serves 4 as a first course.

New England Clam Chowder

Ingredients:

  • 10 pounds cherry-stone clamsshutterstock_63056914
  • 3/4 cup water
  • 3/4 cup white wine
  • Wash clams & steam-reserve cooking liquid-pick & chop clams
  • 1/4 pound bacon, diced
  • 2 tablespoons butter
  • 1 teaspoon chopped garlic
  • 1 large onion, diced
  • 1/4 cup celery, diced
  • 1 ½ pounds Yukon gold potatoes, diced
  • 1/4 cup flour
  • 2 teaspoons Worcestershire sauce
  • Reserved clam juice
  • 2 cups cream
  • 1 teaspoon chopped thyme
  • Salt and Black Pepper to taste

Method:

  • Render bacon
  • Add butter and onion and sweat
  • Add oregano, garlic, celery and potatoes stir well
  • Add flour to make a roux
  • Add clam juice and cream
  • Cook until potatoes are tender and add clams, Tabasco, Worcestershire sauce, thyme, salt and pepper

My Grandfather’s Clam Fritters

Ingredients:

  • 1/2 cup diced bacon
  • 1/2 cup minced onion
  • 1 cup chopped clams
  • 1 egg
  • 1/2 cup milk
  • 1 ½ teaspoons baking powder
  • 1 cup flour

Method:shutterstock_22091800-cherry-stone clams

  • Render bacon and add onion, sweat onion and chill
  • Mix well with all other ingredients
  • Portion into 1 tablespoon sized balls and fry at 350 F

 

Photos Courtesy of Tides Beach Club

Originally published on justluxe.com

About The Author

Maralyn Hill

Maralyn Dennis Hill is Executive Editor of Luxe Beat Magazine and is known as The Epicurean Explorer. She was born to travel and loves to tell the tale. As a professional travel and food, writer, Maralyn is intrigued by all aspects of spa and culinary tourism. From local cuisine to Michelin Star, simple to gourmet, she thrives on discovering flavors, spices, and trends worldwide. Not only does she love to share the tales of unique customs, Maralyn also believes that her passion for global travel is the greatest geography lesson. The best part is meeting people along the way and hearing their stories. From Bocuse d’Or to being a judge at the Turks & Caicos Conch Festival and the Oregon Chocolate Festival and more, Maralyn is truly a world traveler. She is a frequent guest on radio shows and editor and contributor to more than eight print and online publications. Maralyn continues to reach an audience of several million in the United States and abroad. Her adventures don’t stop there. She has co-authored three books and from 2002 to 2006, she hosted a cable television show on Time-Warner. Maralyn is the past president of The International Food Wine & Travel Writers Association (12-2008 to 12-2012) and continued her work as a board member and co-chair of its Conference and Media Trip Committee through 2014. She is a member of the Society of American Travel Writers and the Society of Professional Journalists. When she’s not jetting to her next destination, Maralyn enjoys coaching individuals on writing and marketing successful projects. And although she lives to travel, she enjoys quiet time exploring. Specialties: Culinary tourism, luxury and spas, but loves all travel. Food judging is enjoyable and Maralyn enjoys using her conference, incentive, and meeting planning skills.

Trackbacks/Pingbacks

  1. Homepage - ... [Trackback] [...] Informations on that Topic: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  2. mariana d. - ... [Trackback] [...] Read More: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  3. disney vacation deals - ... [Trackback] [...] Informations on that Topic: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  4. http://vimeo.com/80687206 - ... [Trackback] [...] Read More here: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  5. traffic ticket lawyer toronto - ... [Trackback] [...] Informations on that Topic: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  6. costum fat loss - ... [Trackback] [...] Read More: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  7. London event rentals facebook page - ... [Trackback] [...] There you will find 44354 more Infos: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  8. foot - ... [Trackback] [...] Read More: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  9. cgminer website - ... [Trackback] [...] Informations on that Topic: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  10. Mondosnpb.com - ... [Trackback] [...] Read More here: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  11. free games for kids - ... [Trackback] [...] There you will find 48947 more Infos: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  12. red hardwood mulch marietta - ... [Trackback] [...] Informations on that Topic: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  13. vimeo.com/92772625 - ... [Trackback] [...] Read More here: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  14. vimeo.com/92784307 - ... [Trackback] [...] There you will find 7111 more Infos: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  15. http://vimeo.com/91192323 - ... [Trackback] [...] There you will find 98296 more Infos: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  16. vimeo.com/82670077 - ... [Trackback] [...] Read More here: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  17. http://vimeo.com/91198473 - ... [Trackback] [...] There you will find 55019 more Infos: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]
  18. http://vimeo.com/92786062 - ... [Trackback] [...] Read More Infos here: luxebeatmag.com/executive-chef-bryan-dame-tides-beach-club/ [...]

Leave a reply

Discover more from Luxe Beat Magazine

Subscribe now to keep reading and get access to the full archive.

Continue reading