8971 U.S. 41 N., Naples, FL
NAPLES — Title: Chef/owner of the Art of Being, the Pavilion, 8971 U.S. 41 N., Naples, 431-6755.
Education/Experience: A graduate of the Culinary Institute of America in Hyde Park, N.Y. and 28 years of cooking experience.
What is unique about your restaurant? We are totally organic and serve small plates similar to tapas, but in an international style. Also, I do glass art and have pieces all around the restaurant. I did the candle holders that are on every table, the sculpture over the fireplace and the dividers between the tables at the bar and in the restaurant.
What is your favorite item on your menu: My beef tenderloins with morel sauce.
Is there one ingredient you must have? Fresh thyme or basil.
Does music play in your kitchen? Yes, we have a sound system in the dining room that goes into the kitchen.
If you could have dinner with just one person who would it be? My grandmother.
What would you have? I know she would love my beef tenderloin.
What is your drink of choice? I enjoy red wine.
What was your favorite childhood meal? My mother’s spaghetti.
What is the best part of your job? Meeting all my guests.
What is your favorite thing to cook? Any kind of seafood.
Do you have a motto or mantra before you start to work? I have a meditation practice.
What is your most used appliance or utensil? My grill.
What inspires you? Being in service to people.
Is there something you eat even though you know you shouldn’t? Chocolate.
Where do you eat when you go out? I like to go to independent operators.
What three ingredients are in your home refrigerator? Fresh herbs, fresh grapefruit juice from my tree (in season) and water.
Where did you have your most memorable meal? The Chaine dinner at the Ritz-Carlton, Naples during hurricane Wilma.
Bartholf gave us this recipe:
½ pound lobster meat
4 medium stone crab claws, shelled
½ pound scallops
2 tablespoons diced shallots
¼ cup dry sherry
½ cup organic heavy cream
■ Sauté the shallots until translucent.
■ Add the sherry and reduce by half.
■ Add the cream and reduce by half or until it reaches a sauce consistency.
■ In a separate pan sauté the scallops until translucent.
■ Add the lobster and stone crab to the cream sauce and heat.
■ Add the scallops and plate.
— Sheila Mesulam, email@example.com. Connect with Sheila Mesulam at www.naplesnews.com/staff/sheila_mesulam