A CHEF’S GATHERING

Wayne's homegrown heirloom tomatoes

If you are ever invited to a chef’s home for dinner, take my advice and go. Sunday night, a dozen or so of us enjoyed an evening of excellent conversation and exceptional food.

Jason and Elizabeth

We were greeted by our host, chef Wayne St. Clair, at the tomato-laden front steps of his home. I am amazed that anyone can grow such beautiful heirloom tomatoes in what I consider to be small pots.

Cherokee purple, brandywine and carolina gold heirloom tomatoes

Wayne got the evening rolling by serving his special Rum punch. What a refreshing welcome on such a hot evening!

Wayne's gift of liquid smoke

I had looked forward to this night for some time because Wayne promised he’d show me firsthand how to use the liquid smoke he gave me at the beginning of the summer. He did not let me down. He used it to prepare the most delicious pulled pork barbecue I have ever tasted.

Wayne's recipe for Pulled Pork Barbecue

The pulled pork was a boneless half pork loin slow roasted at 325 for an hour a pound. It's wrapped in two layers of foil and placed in a dish with water half way up. The sauce was tomato paste, onion and garlic powders, chili powder, brown mustard, molassas, brown sugar, water and the smoked vinegar.

Scallop ceviche

Another dish that Wayne prepared for us was his scallop ceviche. This is an outstanding dish that I plan to serve soon. He marinated bay scallops and salmon overnight in peach vinegar. He drained and then added fresh vinegar ginger, grape tomatoes, scallions, peaches, basil leaves and salt and pepper.

Crab stuffed jalapenos

If you like spicy hot food, you will fall in love with Wayne’s jalepeno crab stuffed peppers. I couldn’t resist trying a bite, even though I tend not to like spicy food. Because they looked so delicious, I sampled just a small corner of one of the peppers and had to drink a huge glass of water followed – of course – by wine.

For 36 stuffed peppers:

Take the peppers and roast them until charred...place them in a container to steam for 15 minutes then rinse off the charred skin.

Wearing rubber gloves slit the peppers from cap to tip then using a small spoon scoop out as many seeds and as much of the spines as you can.

1 pound crabmeat
3/4 pound = or - ricotta cheese
3 cloves minced garlic
1 heaping teaspoon horseradish
3 scallions minced
3 tablespoons lemon juice
salt and pepper
5 eggs
1/3 cup planko bread crumbs
2 cups corn meal
1/4 cup extra virgin olive oil

throughly mix all of the above except for the olive oil and corn meal and 3 of the eggs then let rest for 15 to 20 minutes

Take about a tablespoon or two based on the size of the pepper and stuff the peppers.

roll the peppers in the egg then in the corn meal to coat.

Place on a greased pan and drizzle with the extra virgin olive oil each of the peppers then bake at 350 for 25 minutes.

Wayne also wanted us to try one of his heirloom tomato salads. It’s hard to believe tomatoes can be that delicious!

Heirloom tomatoes Wayne used for his salad

Wayne’s home is tastefully decorated with tokens of his Baha’i faith, and family memorabilia. His walls are not only artistic, but also provide fascinating insight into his spiritual life and personal history.

Memorabilia from Wayne's grandfather

Tibetian Buddhist prayer beads sent to Wayne from a friend who teaches English in Sichuan.

Addu'l-Baha

The founder of the Baha’I faith was Baha’u’llah. He led the faith from 1863 to 1892. His son, pictured above, was Addu’l-Baha. He led from 1892-1921.

Wayne’s two well-behaved pets, Smokey the cat and Grover Maxwell Underfoot, added extra entertainment to the evening.

Dian with Smokey the cat

Jason and Nancy have a common interest in Maine

Several of the guests have a common interest in Maine, which is where Wayne lived for twenty years. He is headed back in a few weeks. He told us he hopes to put lobsters on the endangered species list. It will be interesting to see what kind of dishes he prepares with the lobster he is planning to bring back to Roanoke.