4300 Gulf Shore Boulevard North, Naples, FL
NAPLES — Executive chef Brian Roland’s vision for M Waterfront Grille is cutting edge continental cuisine. He describes it as getting back to the basics of his classical training while keeping the foundation of the cuisine new and exciting. He has worked in kitchens since he was 14 and is a graduate of the Culinary Institute of America in Hyde Park, N.Y.
Roland says his love for food was transformed into a true passion when he worked for executive chef Patrick Verre at the TPC private golf course at Jasna Polana in Princeton, N.J. It was there that he learned the science of food, and how food affects the body, mind, soul and spirit.
Roland has been winning awards cooking in Florida since 2001 and became the executive chef of M Waterfront Grille, 4300 Gulf Shore Blvd. N., Naples, 263-4421, when it opened in 2008.
Sweet soy marinated beef satays with sesame Asian napa slaw
Beef and marinade
4 ounces, cleaned skirt steak
2 cups light soy sauce
1 cup mirin
2 cups sweet chili sauce
1 bunch scallions, sliced
¼ cup garlic, minced
■ Combine all ingredients but the steak in a bowl.
■ Add the skirt steak and marinate at least 24 hours in the refrigerator.
■ Take steak out of the marinade and grill.
■ Remove from grill and place meat on skewers.
■ Plate and serve with the napa slaw
Napa slaw and Asian dressing, two pounds
1 head napa cabbage, 1.9 pound, cut on a bias
1 carrot, peeled and julienned on a mandoline
1 cucumber, skin on and julienned on a mandoline
4 scallions, cut on a bias, green only
1 pint grape tomatoes, cut in half
1 Fuji apple, julienned on a mandoline
½ cup rice wine vinegar
½ cup mirin
2 tablespoons sweet chili sauce
2 tablespoons soy sauce
¼ teaspoon sesame oil
■ Cut all vegetables and apple and place in a large bowl.
■ Mix the vinegar, mirin, sweet chili sauce, soy sauce and sesame oil in a bowl.
■ Add the dressing to the napa slaw and coat evenly.
■ Serve with the grilled steak.