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The Dish: A conversation with Mark Vuckovich
The Ritz-Carlton Naples
280 Vanderbilt Beach Road, Naples, Fl
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Title: Grill Room Chef at the Ritz-Carlton, Naples, 280 Vanderbilt Beach Road, Naples, 598-3300
Hometown: Indiana, Pa.
Education and experience: “I am a graduate of Indiana University of Pennsylvania, Academy of Culinary Arts. and I have been at the Grill Room for three years.”
What is your inspiration for cooking? “I am passionate about food and want to make people happy.”
What is the best part your job? “Right now we have intern students that we mentor to become good chefs.”
What is the hardest part of your job? “Finding the fine line to please myself and please my guests.”
Who would you want to invite to dinner? “My father. He passed away when I was 16, and I would have liked for him to see what I became.”
What music plays in your kitchen? “We are not allowed to have music in the kitchen, but if I could, I would play classic rock.”
What do you do after work? “I go home and relax.”
What is your food indulgence? “Popcorn with Old Bay seasoning.”
What would you be if your weren’t a chef? “A musician. I play the guitar and I would like to play good enough to make a living at it.”
What is your favorite thing to make? “Any braised item.”
What wouldn’t you ever cook? “I would cook anything. I’ve got to try everything at least once.”
Do you have any superstitions before you start to work? “I wear a rubber band on my wrist and have a cup of coffee every morning. I have a favorite pair of socks and when I wear them everything goes well.”
What’s in your refrigerator at home? “Water, fruit punch Gatorade and adult beverages. I only cook enough for one meal at home.”
Are you using any new ingredients? “A wasabi cavier in a spicy tuna roll. It has a nice pop.”
What should every kitchen have? “A little Hobart mixer with all the attachments.”
What is your perfect meal? “Chicken cordon bleu, rice pilaf and wild mushroom roasted garlic veloute.”
Do you have a favorite cookbook? “’Escoffier Cookbook,’ and anything by Anthony Bourdain or Marco Pierre White.”
What spice must you have? “Black pepper.”
Vuckovich gave us the recipe for .
WILD MUSHROOM RAVIOLI
INgredients
Pasta dough
1 pound flour
4 whole eggs
4 egg yolks
2 tablespoons extra virgin olive oil
Salt and pepper to taste
preparation
Mound the flour and make a well.
Mix the wet ingredients together and place in the well.
Keep integrating the wet ingredients with the flour.
When mixed into a mound, roll out with a rolling pin onto a floured board.
Roll into a large sheet and cut into two-inch squares.
Keep covered until you need to fill.
INgredients
Mushroom filling
1/2 pound unsalted butter
3 ounces red wine vinaigrette
1 1/2 pounds crimini mushrooms
1 1/2 pounds shitake mushrooms
1 1/2 case portobello mushrooms
1/2 pounds porcini mushrooms
4 ounces morel mushrooms
1/2 cup chopped garlic
1/4 cup chopped shallots
1/4 cup chopped fennel
1/4 cup chopped celery
1 tablespoon thyme
2 tablespoons chopped fresh parsley
1 tablespoon oregano
1 tablespoon chervil
2 ounces white wine
2 ounces dry sherry
2 ounces Madeira wine
2 ounces brandy
Juice from 2 lemons
Extra virgin olive oil
1/4 cup grated Parmesan-Reggiano cheese
PREPARATION
-- Place butter in a large saute pan and bring to medium high heat.
-- Add the garlic, shallots, fennel and celery and cook until translucent.
-- Add mushrooms in order of firmness.
-- Cook until most of the moisture has been removed from the mushrooms.
-- Add all the wine reductions and simmer.
-- Remove from the heat and add the fresh herbs and lemon juice.
-- Adjust seasonings to taste.
-- Let cool.
-- Place 11/2 tablespoons of the mushroom filling into the middle of each pasta square.
-- Fold into a triangle and pinch the sides with a fork.
-- Put on a large pot of water to boil.
-- Place ravioli into the boiling water and boil for three to four minutes.
-- Remove and place in a bowl with extra virgin olive oil and grated Parmesan-Reggiano cheese and serve.
-- Makes 25 raviolis
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