Here’s the Dish with Chef Bill Urbaczewski of O’Donnell’s Pour House
Chef Bill Urbaczewski with the Smoked Salmon Pizza appetizer and the Grilled Rib Eye Steak
3907 Landis Avenue
609-263-5600
odonnellspourhouse.com
Open weekends for curbside pickup
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.
Q&A
1. Where did your receive your training?
The Academy of Culinary Arts in Mays Landing.
2. Where do you get your inspiration from, when creating a new dish?
The seasons and fresh product availability.
3. What do you believe is the most important quality of a restaurant, and why?
It would definitely be the employees; they are the heart and soul of a place.
4. What is your go-to meal on your days off?
Always love some good sushi.
5. What advice would you give to a new chef?
Be humble! It takes a TEAM to make it happen so surround yourself with other passionate individuals.
6. What is your favorite summer dish?
I would have to say any fresh caught fish from our local waters, just add a little brown butter and lemon or a nice, fresh tropical salsa.
7. What do you enjoy most about cooking?
The smile on a person’s face after enjoying something that you prepared.
8. What is the hardest cooking technique you have mastered?
It would probably be the timing of preparing so many items and them being ready at the same time. It takes a great team of qualified, dedicated, hardworking and passionate individuals to bring it all together.
9. Where do you find yourself most when you are not in the kitchen?
Definitely with my kids or out fishing.
10. What is the most needed cooking utensil for a kitchen?
A sharp set of high-quality knives.
A Recipe From O’DONNELL’S POUR HOUSE
GRILLED RIB-EYE STEAK RED WINE & ROSEMARY BUTTER
Ingredients:
20-ounce ribeye steak (seasoned and grilled to your liking)
1 cup red wine
1 sprig rosemary
1 bay leaf
½ teaspoon honey
1 cup (2 sticks) butter, softened to room temperature
1 clove garlic, minced
1 tablespoon minced red onion
Kosher salt
Freshly ground black pepper
Directions:
In a small saucepan, combine wine, rosemary, bay leaf, and honey. Bring to a boil, reduce to a simmer and cook until wine has reduced to about 2 tablespoons, 10 to 12 minutes. (It should be like maple syrup.)
Remove rosemary and bay leaf from wine. In a large bowl, combine butter, garlic, red onion and reduced red wine. Season with salt and pepper and use a hand mixer or spatula to combine until smooth. Fold in chives and transfer mixture to a large piece of plastic wrap. Tightly wrap butter and form into a rounded stick. Twist ends of plastic wrap to seal and refrigerate until firm.
Slice butter into pats when ready to serve.
