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Chef’s Challenge 2017: Chef Steve Konopelski of Turnbridge Point, Denton

Jul 31, 2017 03:11PM ● Published by James Houck

By James Houck // Photography by Tony Lewis, Jr.

This year’s challenge boasts three “Best Of” chefs—David Pow of Soul in Annapolis, Ryan & Emily Groll of Eat Sprout! based in Trappe, and Steve Konopelski of Turnbridge Point in Denton— each with unique style and creativity on display in their chosen culinary creations. Below, we present dishes by Steve Konopelski of Turnbridge Point in Denton. View all chefs here.



“Before I was a chef, I was a dancer. I received my training at the world-renowned Royal Winnipeg Ballet School, so naturally, ballet has a big place in my heart. The pavlova is named after famous Russian ballerina, Anna Pavlova. It’s light and delicate and can be tailored to just about any flavor, however, berries and vanilla cream is classic. This is our take on a timeless dessert.


Fresh Berry Pavlova with Sweet Mascarpone Cream and Blackberry Coulis


Ingredients


For the pavlova:

  • 150 grams egg whites
  • Pinch of salt
  • Splash lemon juice
  • 1/4 tsp. vanilla bean paste
  • 300 grams confectioners’ sugar

For the coulis:
  • 200 grams blackberry puree
  • 100 grams sugar

For the cream:
  • 4 oz. mascarpone cheese
  • 1/4 cup confectioners’ sugar
  • 2 cups heavy cream

For the berry salad:
  • 1 quart of washed and prepared berries of choice (we used halved strawberries, blueberries, pitted cherries, and raspberries)
  • 3 Tbsp. granulated sugar
  • 1 tsp. Cointreau or Grand Marnier
  • Zest of half an orange
  • 3 or 4 mint leaves, chiffonaded
  • Pinch of black pepper


Directions

To make the Meringue: Combine egg whites, salt, lemon juice, vanilla bean paste, and confectioners’ sugar in the bowl of a stand mixer fitted with the whisk attachment. Whisk on medium high (speed 6) for about 10 to 12 minutes, or until the meringue is glossy with stiff peaks. Transfer mixture to piping bag fitted with a star tip. Pipe desired shapes out of meringue onto a sheet pan protected with a silicone baking mat. Make sure that there is some meringue on the bottom; you want to pipe a bowl or nest shape. Bake in preheated 160-degree oven overnight, for about 8 to 10 hours. Remove meringues from the oven and allow to cool. Meringues should be crisp and dry. Store in airtight container for up to one month.

To make the coulis:
Place blackberry puree and sugar in a small sauce pan and heat just until the sugar has melted; do not boil. Remove from heat and allow to cool completely. Store in airtight container in refrigerator for up to five days.

To make the cream:
Place mascarpone cheese, confectioners’ sugar, vanilla bean paste, and about 1/4 cup of the heavy cream in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until cheese has softened and mixture is smooth. Scrape bowl if necessary. Add remaining cream and whisk until completely whipped, about 2 to 3 minutes. Cream should be just above medium peaks. Chill until ready to use. Can be kept in refrigerator for up to five days.

To make the berry salad:
Combine all ingredients in a mixing bowl and gently toss. Allow to sit at room temperature for about 5 to 10 minutes to macerate.

To assemble:
Place a dot of the coulis on the middle of a clean white plate or other serving vessel. Place meringue nest on top of the coulis. Fill meringue about half way with berry salad and some of the juice. Drizzle fruit with a bit of the coulis. Top fruit and coulis with a generous dollop or quenelle of the cream. Drizzle with more coulis in decorative pattern. Adorn the plate with select berries from the salad. Let sit for about 5 to 7 minutes to allow meringue to soften slightly from the fruit and juice. Serve.




"This sandwich first came about as a way to use up some leftover bread and candied bacon. I love a classic Monte Cristo sandwich and thus the idea was born. Sharp cheddar cheese, candied bacon, and creamy scrambled eggs, all sandwiched between light and rich French toast. This sandwich is a wonderful combination of sweet and savory as well as soft and crunchy. It’s a delicious and slightly indulgent take on your everyday breakfast sandwich.”


Breakfast Monte Cristo

Serves 4

Ingredients

  • 8 slices of dense bread
  • (croissant bread, challah, or brioche)
  • 1.5 cups half-and-half
  • 4 large eggs
  • Pinch of salt
  • 1 Tbsp. maple syrup
  • Prepared candied bacon (3 slices per sandwich, recipe to follow)
  • 8 large eggs for scrambling
  • 1 Tbsp. of chopped chives
  • 4 slices of sharp cheddar cheese
  • Powdered sugar for dusting
  • Raspberry jam for serving
  • Butter for frying French toast


Directions

Prepare custard for French toast by mixing eggs, half-and-half, salt, and maple syrup in medium sized bowl. Preheat non-stick skillet on medium heat.

Begin in batches by soaking slices of bread in custard for about 30 seconds each side. Melt about one tablespoon of butter in skillet. Place slices of bread in skillet and cook until golden brown. Flip bread and cook on other side. Hold finished pieces of French toast in 200-degree oven until all are complete.

Once French toast is completed, wipe skillet clean. Whisk together 8 eggs and season to taste with salt and pepper. Melt another tablespoon of butter in skillet over medium low heat. Cook eggs in skillet using a silicone whisk, whisking constantly until eggs begin to set. Add another tablespoon of butter and continue to whisk until eggs have cooked thru. Eggs should be very fluffy. Remove from heat and stir in chives.

To assemble sandwiches, begin with one piece of French toast. Top with sliced sharp cheddar cheese and place under broiler just until cheese has melted. Next, top melted cheese with 3 pieces of candied bacon and one quarter of the scrambled eggs. Finish the sandwich with a second piece of French toast. Repeat with remaining pieces of French toast. Sprinkle with powdered sugar and serve with raspberry jam and fresh raspberries.

For the Candied Bacon:
  • Package of bacon, any brand or flavor (do not use thick cut)
  • 1/4 cup Dijon mustard
  • 1 cup light brown sugar

Preheat oven to 350 degrees. Line two sheet pans with aluminum foil. Line a third sheet pan with parchment paper. Spread pieces of bacon equally between sheet pans lined with foil. Brush each piece of bacon with Dijon mustard. Sprinkle liberally with brown sugar. Gently pack in the sugar using your fingers. Roast bacon in oven until it is cooked through and sugar has begun to caramelize, about 10 to 15 minutes. Remove bacon from oven and immediately transfer bacon piece by piece to sheet pan lined with parchment paper. If you run out of room, place a second sheet of parchment on top of bacon and start again with a second layer. Bacon needs to be transferred to a clean sheet pan to cool. Use immediately or store bacon in airtight container in fridge for up to one week. Refresh as needed.




"While working for Claudia Fleming at the North Fork Table and Inn in Southold, New York, one of our breakfast staples in the summer was fresh tomatoes macerated in olive oil, salt, and pepper…that’s it. The salt brings out the sweetness of the tomatoes. When we opened Turnbridge Point, we began doing the same thing for breakfast. One day I added some cucumbers to the mix, along with basil and parsley, and a delicious side salad was born. It’s one of our brunch staples during the summer months, especially since we get both the cucumbers and heirloom cherry tomatoes right from our garden. This salad is crunchy and sweet with a bright pesto-like flavor. It’s a perfect summer salad.”


Cucumber and Tomato Salad


Ingredients

  • 1 medium English Cucumber
  • 1 pint of heirloom cherry tomatoes
  • Salt and pepper to taste
  • Extra Virgin Olive Oil
  • Fresh basil
  • Fresh parsley


Directions

Wash and prepare cucumber and tomatoes. Cut tomatoes in half or quarters depending on size. Slice cucumber in half, and then cut into half to one inch chunks. Place tomatoes and cucumber in a bowl. Sprinkle with finely chopped fresh parsley and basil (about 1 Tbsp. each). Salt liberally, about 1 Tbsp. Let sit for about 10 minutes. Sprinkle with freshly ground pepper. Drizzle liberally with olive oil. Toss all together and serve immediately or store in refrigerator for one day.

Eat+Drink+Shop Best Of 2017 August Annapolis 2017 August Eastern Shore 2017 Chef’s Challenge 2017 Maryland Chefs Turnbridge Point Steve Konopelski
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    10/21/2017
    07:00PM

    Andrew Aaron "Andy" Mineo, formerly known as C-Lite, is an American Christian hip hop artist, pro...


  • Lighthouse Overnights in St. Michaels

    10/21/2017
    07:00PM — 09:00AM

    Youth groups can now reserve fall dates for the Chesapeake Bay Maritime Museum’s Lighthouse Overn...


  • Christopher Dwayne Tomlin is an American contemporary Christian music artist and songwriter from ...


  • Romeo & Juliet

    10/21/2017
    07:00PM

    BTM celebrates Shakespeare’s genius with the poignant, typical love story Romeo & Juliet. Last pe...


  • Dave Glaser

    10/21/2017
    07:00PM

    Enjoy live music performed by Dave Glaser at Sam's on the Waterfront!


  • Valley of the Haunted

    10/21/2017
    07:00PM — 10:00PM

    The attraction features a 1.2 mile walking trail through the woods crawling with ghosts, zombies,...


  • The Rocky Horror Show

    10/21/2017
    07:30PM

    Brush up on your callbacks and get ready to do the Time Warp again!! TAP proudly presents Richard...


  • The Effect

    10/21/2017
    07:30PM

    Connie and Tristan can’t hide how they feel around each other: Hearts thumping, sleepless nights,...


  • Looking for ghost tours in Maryland? This year, instead of heading to the usual Haunted House ful...


  • Special Historic Hauntings

    10/21/2017
    07:30PM — 09:15PM

    Seek the spirits in one of Annapolis' oldest buildings, the Sands House. Rarely open to the publi...


  • Rock in your seats and dance in the aisles to the funky rock sounds of the Paul Reed Smith Band p...


  • The Adventures of Peter Pan at Synetic Theater

    10/21/2017
    08:00PM — 10:00PM

    “All the world is made of faith, trust, and pixie dust.” Take flight to Neverland with Peter P...


  • Rik Emmett of Triumph

    10/21/2017
    08:00PM

    Rik Emmett gained international recognition as the lead singer/songwriter/guitarist with Triumph....


  • Colin Hay

    10/21/2017
    08:00PM

    Fierce Mercy is an epic, cinematic step forward from singer-songwriter Colin Hay, most beloved fo...


  • Intimate Apparel

    10/21/2017
    08:00PM

    Wearing her heart on her sleeve while sewing intimates for her clientele, Esther is the talented ...


  • Twelve Angry Jurors

    10/21/2017
    08:00PM

    A 19-year-old man has been charged with stabbing his father to death, and his future is now in th...


  • The Woman in Black

    10/21/2017
    08:00PM

    The story begins with an unusual request; a lawyer hires an actor to tutor him in the art of stor...


  • Come celebrate the late dynamic trumpeter, NEA Jazz Master, and 1990 Kennedy Center Honoree Dizzy...


  • Julius Caesar

    10/21/2017
    08:00PM

    When an elected leader is no longer trusted, where is the line between patriotism and personal am...


  • 33 Variations

    10/21/2017
    08:00PM

    A musicologist trying to accomplish her life’s work in the face of a debilitating disease and an ...


  • The Color Purple

    10/21/2017
    08:00PM

    The Color Purple is the 2016 Tony Award® winner for Best Musical Revival! Hailed as “a direct hit...


  • Safe as Houses

    10/21/2017
    08:00PM — 10:00PM

    In this new play presented by Pinky Swear Productions, a suburban family struggles to survive bot...


  • Shakespeare in Love

    10/21/2017
    08:00PM

    “Shall I compare thee to a something something… mummers play?” And so begins one of Shakespeare’s...


  • “An Evening of Unexpected Delights” is a benefit for The Journey Home, a local nonprofit working ...


  • Special Historic Hauntings

    10/21/2017
    08:00PM — 09:45PM

    Seek the spirits in one of Annapolis' oldest buildings, the Sands House. Rarely open to the publi...


  • Columbia Pro Cantare Sings Carmina Burana

    10/21/2017
    08:00PM — 10:00PM

    You’ve heard Carmina Burana before, maybe at times without even knowing it: The work’s driving rh...


  • Rock 'N' Bowl

    10/21/2017
    09:00PM — 12:00AM

    Every Friday and Saturday night, Choptank Bowling Center hosts Rock ’N’ Bowl. Unlimited bowling, ...


  • Mark Desrocher Live Music

    10/21/2017
    09:00PM

    Live Music


  • Greg Phillips at Blackwall Hitch

    10/21/2017
    09:30PM — 12:00AM

    Join us for a live performance from Greg Phillips Saturday, October 21st at 9:30pm!


  • Moon Hooch & Marco Benevento

    10/21/2017
    10:00PM

    If any band is a poster child for turning the power of positive thoughts and intention into reali...


  • DJ Draco

    10/21/2017
    10:00PM

    Enjoy live music by DJ Draco at O'Brien's!


  • Mike McHenry

    10/21/2017
    10:00PM

    Enjoy live music by Mike McHenry at Middleton Tavern!


 

 

Towne Social