Chef Watz

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MEAT SWAPPED:
PORK
2ND PLACE WINNER $1,000 PRIZE

ALASKA WEATHERVANE SCALLOPS WITH BLACKBERRY AGAVE SAUCE

BY CHEF INSTRUCTOR MICHAEL J WATZ, WASHBURNE CULINARY INSTITUTE, CHICAGO, IL
Chef Michael Watz created Indian Spiced Alaska Weathervane Scallops with Blackberry Agave Sauce. He often prepares this dish with smoked pork, but the sweetness and texture of the scallops make them a great substitute. Chef Watz grew up on the ocean, eating seafood daily. He has a great appreciation for ocean-to-table.“Alaska seafood is a prized part of the American culinary scene,” said Chef Watz. “This recipe brings out the sweetness and texture of the scallops. It’s great for tapas and easily shareable.”  A graduate of the Culinary Institute of America, Chef Watz is a chef and culinary instructor at Washburne Culinary Institute in Chicago. He previously served as Vice President of Food and Beverage Operations at Dick Clark’s American Bandstand Grill and before that as Director of Food and Beverage at Restaurant Enterprise Group. However, he says being a teacher has been his most fulfilling role. He has appeared on the Cooking Channel and his work has been featured in People, Bon Appétit and Gourmet Magazine, as well as in foodservice industry publications.
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