Derrick Reed & Jaqueline Mearman the chefs behind 4TenFoods private dining experience in Baltimore

 

Apple pecan sorbet, micro bacon sponge cake, orange bubbles, candied pecans, shaved coffee beans, chilli dust and chocolate ganache.

 

Preparation time.
Derrick Reed and Jaqueline Mearman.

ChefsEye had the pleasure to speak to Derrick Reed from the new private dining company called 4TenFoods in Baltimore, U.S.A. He works along side his girlfriend Jaqueline Mearman who shares his passion and knowledge for food and culinary experiences.

ChefsEye came up with a few questions to ask Derrick on behalf of 4TenFoods.

 

ChefsEye: Why do you enjoy being a chef?

Derrick: Love for the never ending artistic and creative side as well as the impact food has on our day to day lives.

ChefsEye: what do you inspire to be?

Derrick: Inspire to be someone who in 10-20 years people can say they really helped push Baltimore forward in all aspects.

ChefsEye: Who is the best chef alive in your eyes?

Derrick: Masaharu Morimoto.

ChefsEye: Who inspires you?

Derrick: Bryan and Micheal Voltaggio.

ChefsEye: How did you start your private dining company?

Derrick: Company started from doing little private dinners of 4 at my studio for my neighbors and friends. Meanwhile Jaqueline (old pastry sous at the time) was also doing little dinner parties. Then we talked all night and realized we both wanted the same things in life, from then on we became partners in life and business.

ChefsEye: What challenges do you have?

Derrick: The biggest challenge i see us having would have to be just gaining more a solid following while my partner.

ChefsEye: Give one piece off good advice?

Derrick: Never stop learning, go home and read some books and constantly seek to create the next.

 

We wish Derrick, Jaqueline and 4TenFoods all the best in a great adventure. Make sure to follow @4TenFoods on Instagram for more amazing creations. Also make sure to subscribe to the blog and follows us @Chefs_Eye for much more.

 

Ginger beer Sorbet by Paul Downes, @chef_mutley. (paco-jet)

Ingredients:

  • Caster sugar  x  250g
  • Ginger beer  x  400ml
  • Lime juice & zest  x  1
  • Glucose  x  1 tblsp
  • Grated ginger  x  1 inch
  • Granny Smith apples  x  100g (peeled and chopped)

Method:

  • Simmer all ingredients gently till the apples are soft.
  • Strain and keep the liquid.
  • Blitz into a puree and add the liquid.
  • Sieve and pour into the pacojet tins and freeze overnight.
  • Churn 1 hour before service.

ChefsEye Eating Out @bokbacka in Oslo.

Mackerel, Elderberry, Rapeseed &Rheinhessen White Asparagus.
Peas, Asparagus from Hvassar, Lemon & Bone marrow.
Langoustine from Midsund, Penny bun & Cress
Goats cheese Ice cream,Taragon & Beetroot from Havnahaga.

We have been planing to eat @bokbacka for some time now and were lucky to get a table on a Thursday night. BokBacka is a small restaurant with a capacity of only 31 customers at once, which suggests that they are more focused on the quality of the food and eating experience rather than the quantity.

We got a table at the bar where we could see the open kitchen and the chefs hard at work. We decided to go for the tasting menu with a few extra additions as we wanted to try as many items on the menu as possible. The live plating and the interaction with the chefs made the experience more personal and more memorable. The food itself was flavorful and original. The dish that stood out the most was the beef chuck, juniper, radish, malt & rosemary, the beef was succulent and packed with flavor and accompanied with malt and rosemary just melted in our mouths. The pea, asparagus from hvassar, lemon and bone-marrow dish was delightful would have liked more grated bone-marrow on top but all in all a great dish. The langoustine was cooked in front of us on a hot salted stone and served with a dried penny bun crumb and cress. The dish wasn’t included in the tasting menu but it’s a must try. The only criticism that can be pointed out is our sweet tooth craving that wasn’t fulfilled by the dessert. Personally we felt the goats cheese ice cream and beetroot would be amazing for a starter rather than a dessert as it is more savory than sweet.

All in all, the dining experience was great, it introduced us to new flavors and their parings as well as a masterclass in execution. It is definitely not a cheap night out, however, we feel the price is well justified.

 

Food 5/5

Service 5/5

Atmosphere 4/5

Price 4/5

 

Peach pate de fruit by chef @m_mchugo. 

Method:

  • Sicoly Peach puree x 1kg
  • Caster Sugar x 200g
  • Pectin jaune x 26g
  • Red food colouring 0.2g (sosa)

Mix’s the sugar and pectin together and boil all, keep whisking.

  • Caster sugar x 1kg
  • Glucose syrup x 200g

In 3-4 stages add to the pan and keep whisking and reach 107’c. 

  • White balsamic vinegar x 20ml

And boil again to 107’c and pour into silicon moulds. Move quick when setting the pate de fruit and dont move the moulds till set for atleast 4 hours. Otherwise you will cause wrinkles or uneven shapes.

Chocolate Nemisis.

Ingredients:

  • Butter x 150g
  • Dark chocolate x 200g
  • Honey x 50g
  • Golden Syrup x 50g
  • Whole Eggs x 3

Method:

  • Melt chocolate, honey and syrup in a bain marie till melted and take off.
  • Blitz in the butter till smooth and cool before adding the eggs also blitz in using a hand blender.
  • Cook 135’c  11mins 3 fan.
  • You can freeze once cooled down and best served at room temperature.

 

#ChefsEyeChefsTable winner Sean Kelly from @stationroadlochness.

 

We at ChefsEye caught up with Sean Kelly to ask him some questions. Sean is the head chef at the Lovat hotel, Loch Ness in Scotland. Its a hotel with 2 restaurants The Brasserie side which has a simpler approach and Station Road which holds 3 rosettes with a much more refined style. Station Road can do a 5 course for no more than 12 people as the brasserie can do up to 70 covers a night and all from the same creative small kitchen brigade. Sean has said it can be very tough at times, the hotel has 28 rooms in a beautiful picturesque surrounding. Make sure to follow Sean on Instagram @stationroadlochness.

 

ChefsEye:  Give one piece of good advice?

Sean:   Work with good people in good places.

ChefsEye:  Who inspires you?

Sean:  Lots of chefs from all around the world, to name a few: Sergio Herman, Jonnie Boer and Kevin Fehling.

ChefsEye:  What’s the worst attribute to have in the kitchen?

Sean:   A bad temper.

ChefsEye:  What’s your favourite dining experience?

Sean:  Lots! Tom Aitkins, London, Marco Pierre White when he was at Harveys, Alain Ducasse, Paris & Pure C, Netherlands.

ChefsEye:  How long do you see yourself being a chef?

Sean:  Until i retire or win the lottery, whichever comes first.