What do a dreadlocked vegetarian pre-med student and a celebrated chef known for highlighting farm-to-table ingredients in a fresh interpretation of Japanese, Chinese, Thai, Vietnamese and Korean flavors have in common?
The answer: they are one and the same.
Gregory Gourdet began his journey aiming for a career in medicine while studying French, but his path changed after a roommate who loved to cook opened his eyes to the possibilities of the kitchen. After graduating from the University of Montana, the New York native—who grew up with traditional Haitian dishes centered on fish, rice and beans, roasted pork, pickled chiles, coconut and aromatic herbs—returned east to attend the Culinary Institute of America in Hyde Park, New York.
While at the CIA, Gourdet became the school’s first student to secure a coveted internship within Jean-Georges Vongerichten’s restaurant group. He spent six years rising through those kitchens and later partnered with fellow Jean-Georges alumni at restaurants in New York and San Diego.
In 2008 he moved to Portland, Oregon, joining the opening team at Urban Farmer in the Nines Hotel. In spring 2010, he became executive chef at Departure, the hotel’s modern-Asian rooftop restaurant, where his cooking showcased seasonal produce and global flavors across East and Southeast Asia.
Seared sea scallops with pepper relish and spicy herbs Serves 4
For the pepper relish:
6.5 ounces palm sugar, chopped
4 ounces sugar
4 ounces lime juice
2 ounces fish sauce
2 Thai chilies, stemmed
1 red bell pepper, roasted, peeled, finely diced
1 yellow bell pepper, roasted, peeled, finely diced
1/2 small red jalapeño, roasted, peeled, finely diced
1 yellow onion, charred until blackened, roasted until tender, finely diced
1-inch knob of ginger, peeled and minced
1–2 garlic cloves, minced
Salt, to taste
In a blender, combine the palm sugar, sugar, lime juice, fish sauce and Thai chilies; purée until the mixture becomes a smooth dressing. Set aside. Mix the diced peppers, onion, garlic and ginger, then toss with the dressing. Adjust seasoning with salt to taste.
For the cilantro purée:
1 bunch cilantro
1/2 clove garlic
1/2 Thai chili
2 teaspoons salt
1/4 cup grapeseed oil
Blanch the cilantro in salted boiling water, then shock it in an ice bath to stop the cooking. Squeeze out excess water, then combine the cilantro with the remaining ingredients in a blender and purée until smooth. Transfer to a container and cool over an ice bath.
For the scallops:
16 ounces sea scallops
Olive oil
Salt and pepper, to taste
Heat olive oil in a sauté pan over medium-high heat. Season the scallops with salt and pepper. Sear them until golden on both sides and cook gently to your preferred doneness. Remove from heat and keep warm.
For the chili oil:
20 dried Thai chilies
2 cups grapeseed oil
2 teaspoons salt
Combine the dried chilies, grapeseed oil and salt in a small pan over medium heat. Cook until the chilies turn bright red, then remove from heat and allow to cool. Purée the cooled mixture in a blender until smooth. Refrigerate overnight, then strain to separate and reserve the infused oil.
For the herb salad:
1/2 ounce Thai basil leaves, torn
1/2 ounce mint leaves, picked
1/2 ounce chives, cut into 3/4-inch pieces
Sea salt
1/2 lime, juiced
Toss the basil, mint and chives in a bowl. Dress lightly with sea salt, a small amount of chili oil (reserve some for plating) and a few drops of fresh lime juice.
For garnish:
Chili oil
Olive oil
Presentation: Divide the scallops among four plates. Place a small dollop of cilantro purée beside each scallop and a mound of pepper relish. Top each scallop with a spoonful of the herb salad. Finish with a few drops of chili oil and olive oil around the plate for flavor and color.
Spicy carrot, cucumber and avocado salad Serves 6
10 Japanese or pickling cucumbers, thinly sliced
3 large shallots, thinly sliced
5 Thai chilies, thinly sliced
2-ounce knob of ginger, finely julienned
3 cups rice wine vinegar
2 cups sugar
2 tablespoons salt
2 pounds baby carrots, trimmed, peeled, halved and blanched
3 cups sourdough croutons (cube sourdough, toss with olive oil and salt, toast)
3 ripe avocados, diced
1 bunch cilantro, washed and picked
Sea salt, to taste
Extra virgin olive oil, to taste
Toasted black sesame seeds
Combine the cucumbers, shallots, Thai chilies, ginger, rice wine vinegar, sugar and salt in a bowl, mixing until the sugar dissolves. Transfer to a covered container and refrigerate for at least two hours or overnight to allow the flavors to develop. When ready, combine the blanched carrots with the pickled cucumber mixture. Fold in avocado, croutons, a pinch of sea salt, a drizzle of olive oil and the picked cilantro.
Presentation: Divide the salad among six bowls. Finish with a light drizzle of extra virgin olive oil and a sprinkle of toasted black sesame seeds for texture and contrast.