Here’s the Dish with Chef Jaime Haight
Here’s The Dish is a regular feature in the Sea Isle Times when we take you into the kitchens of some of the best restaurants in Sea Isle City and Strathmere.
Chef Jaime Haight
Carmen’s Seafood Restaurant
343 43rd Place
609-263-3471 • carmenhascrabs.com
Q&A
1. Where did your receive your training? Sheridan Technical College, Hollywood, Fla.
2. Where do you get your inspiration when creating a new dish? My grandfather, Thomas Leonardis – he used all the freshest ingredients from his wife Sylvia’s garden. I inherited my grandparents’ appreciation for good food made with only the freshest ingredients.
3. What do you believe is the most important quality of a restaurant, and why? A good staff is so important. As restaurants starting reopening, the importance of a good staff is easily seen by customers and owners. It is the lifeblood of any well-run organization.
4. What is your go-to meal on your days off? I order pizza. My day off is my day off!!!
5. What advice would you give to a new chef? In the restaurant business, days are long and demanding. Some days, it is just passion for cooking that gets you through the shift. You need to nurture your passion if you want to last in this industry.
6. What is your favorite summer dish? Like my grandfather, I have a true affinity for anything Jersey Fresh, whether it comes from the sea or the garden. If you have Jersey Fresh ingredients in your dish, you have a great dish!
7. What do you enjoy most about cooking? A satisfied customer who has a nice word of praise and a smile on their face.
8. What is the hardest cooking technique you have mastered? Being able to eyeball the amount of ingredients I need, without taking measurements and using taste as my guide, is second nature to me. That only comes with time and experience in the kitchen.
9. Where do you find yourself most when you are not in the kitchen? In my yard, tending my tomato plants and herbs.
10. What is the most needed cooking utensil for a kitchen, and why? The French say “Mise en place,” which refers to all the setup involved in the preparation of the menu. A sharp knife is essential in this most time-consuming part of the culinary process. Also, a good pair of tongs I find as a very versatile tool.
A Recipe From Carmen’s Seafood Restaurant
Spinach and Feta Omelet with Hand-Cut Red Bliss Potatoes
Ingredients:
Omelet
3 eggs
A big handful of baby spinach
1/8 cup feta cheese
Salt and pepper to taste
Potatoes
4 red bliss potatoes
1 teaspoon garlic salt
1 tablespoon butter
Small red onion chopped
Sprinkle of parsley
Black pepper (to taste)
Directions:
Cut potatoes in half-inch wedges. Heat griddle or frying pan on high heat and add butter. Once butter melts, add potatoes and onion. Cook thoroughly, then add garlic salt, black pepper, and parsley. Melt a pat of butter on your griddle or frying pan at medium-high heat. Toss in large handful of baby spinach and sauté until wilted and remove from heat. Whisk together three eggs (for fluffier omelet, add a tablespoon of water or milk). Heat griddle or pan to medium heat, add eggs. When eggs are set, add sautéed spinach and feta cheese. Fold in thirds and remove from heat immediately. Salt and pepper to taste. Garnish with favorite fruit and hand-cut red bliss potatoes.
