Knives & Needles: Chef Christian Dolias
By Molly Kitamura
Christian Dolias is a force to be reckoned with. He is an innovator in the culinary world, taking kitchens by storm leaving no pot unstirred! He runs an ever-expanding social club for chefs called, CutThroat Culinary with members all over the States, Europe and South America…
Their mission is to bring cutting edge chefs together and push gastronomic envelopes. Basically cause a culinary ruckus by creating the new and recreating the old. They specialize in pop-up dinners, kitchen takeovers to invent unique and exciting dining experiences for all to enjoy. Crazy stuff!
Christian is 34 and graduated from California Culinary Academy in 1997. He eventually left the professional kitchen to start CutThroat Culinary. When he is not tearing up the restaurant scene, he spends time with his wife and kids, and one new one on the way!
He got his first tattoo in 1994, age 16. It was a bad copy of a signature of Jimi Hendrix and he has since covered it up. Christian is a take-life-by-the-balls kinda guy, so it’s not a surprise his favorite tattoo is one of his wife by Nate Esteras. It’s done cartoon-style and he got it after dating for only two weeks!
One of his more memorable tattoo stories happened a few years back. He was in town (here in San Jose) for a speaking engagement with the celebrity-chef Anthony Bourdain. Christian has a portrait of Anthony Bourdain (done by Ben Corn) on his thigh and somehow ended up getting on stage and showing it to Mr. Bourdain and the rest of the crowd. I asked him if the chef was flattered or creeped out. He was flattered!
Christian names Mike Ferguson as a tattoo hero and his advice on dealing with a healing tattoo in the kitchen is just deal with it. Rightfully said, sir!
Here is a Christian recipe, you gotta try it!
Foie Gras and Waffles with Vanilla and Riesling Grape Comfiture
- 2 c cake flour
- 1/2 c sugar
- 1/4 c brown sugar
- 3 1/2 tsp baking powder
- 2 eggs separated
- 1 c milk
- 1/2 c buttermilk
- 1 c melted butter
- 1 tsp pure vanilla ext
- 1 1/2 tsp cinnamon
Combine dry ingredients
Whisk egg whites to stiff peaks
Beat yolks, add milk,butter and vanilla
Stir into dry ingredients until moist then fold in whites
Cut a nice uniform slice of Foie gras approximately 3oz (1 serving) score the foie gras and place scorn side down in a ripping hot sauté pan and allow to caramelize, about 1 1/2 to 2 minutes. Flip and sear for another minute
(Hold all Foie gras rendering, this shit is good on everything!)
White grape / vanilla comfiture
Add to med saucepan
- 1/2 # whole white grapes
- 2 c clover honey
- 1/4 # white raisins
- 1/4 # white raisins (for finishing)
- 1/2 bottle Muscat wine
- 1/4 gal apple juice
Bring to med boil
And reduce by 1/2
Remove from heat and pulse with submission blender until smooth
Pour through chinios
Return liquid to med heat and whole white raisins, split and scrap one vanilla bean and vanilla and bean to liquid, reduce again approximately by 1/2 allowing the raisins to plump.
That sounds incredibly mouth-watering!
Thank you Christian, YOU ROCK!!
You can check out more on CutThroat Culinary at www.cuthroatculinary.com.
Photos compliments of Christian Dolias.
Molly can be found at Knives and Needles: http://knivesandneedlesblog.com/.
For more K & N recipes visit this link: http://tattooartistmagazineblog.com/?s=knives+and+needles