Chef Chris Nason


A native of Pennsylvania, Chef Christopher Nason has adapted to the lifestyle and sensibilities of a coastal southerner with remarkable authenticity. His appreciation for the indigenous foods and culinary traditions of the South resonates in his creative renditions of tidewater classics and influences his contemporary "new southern" dishes.

Chris began his culinary journey in the restaurant kitchens of suburban Philadelphia while a student at Lehigh University in governmental studies. After graduation, he relocated his life and ambition to Charleston, South Carolina, to hone is his professional skills at Johnson & Wales. While in Charleston, he worked as chef at the award-winning Village Café and Anson restaurant, before moving on to an executive chef position at Bistro Savannah, where he began to garner national attention.

In 1998, Chris opened his own restaurant, Sapphire Grill, in Savannah's historic district, where his "nouveau Southern" cooking quickly caught on. In 2002, Sapphire Grill was featured by Bon Appetit's annual "Neighborhood Restaurants" issue. Praise from regional and national press captures the buzz about the Sapphire Grill: "brings new tastes to Southern dishes," "an establishment of gastronomic joy," "Savannah's most exciting eatery." This summer, the culinary good news reached the top with two honors arriving almost simultaneously: an invitation to cook at the James Beard House (June 2005) in New York and the announcement of his 2006 DiRoNA (Distinguished Restaurants of North America) award.

As the opportunity to dine at the Sapphire Grill coincided with a conference in Savannah, the California Avocado Commission hosted trade journal editors to the same Beard House menu just three months later. For our guests, Chris added a spectacular first course of California Avocado & McClellenville Jumbo Lump Crab Salad with Reblochon Biscuit and Chilled Avocado Soubise.

Avocado and Georgia Jumbo Lump Crab Salad with Avocado Soubise

Ingredients:

  • 6 ea. California Avocados (Pitted, Peeled and evenly diced)
  • 1 lb. Jumbo Lump Crab (Pick delicately for shells)
  • 3 ea. shallots (Peeled and thinly sliced)
  • 1 ea. Yellow pepper (cut brunoise)
  • 1 ea. Red pepper (cut brunoise)
  • ½ red onion (peeled and cut brunoise)
  • 3 center stalks of celery (cleaned & diced)
  • ½ cup Extra Virgin olive oil
  • ½ Tbsp fleur de sel (sea salt)
  • 1 tsp cracked black pepper
  • Juice of four limes
  • 3 Tbsp rice vinegar
  • ¼ cup honey
  • 2 cups chiffonade of arugula
  • 2 cloves garlic (minced)

Method

  1. In a large mixing bowl, combine all ingredients except avocado, crab and olive oil. When all other ingredients are combined, slowly add olive oil in a steady stream. Add avocado and crab tossing lightly, keeping each ingredient intact.
  2. Chill for 3 hours and serve with Avocado Soubise.

Yield: 6-8 Servings
 

Avocado Soubise

Ingredients:

  • 6 avocados (peeled & pitted)
  • 2 onions (peeled and sliced)
  • 1 shallot (peeled and sliced)
  • 1 stalk celery (cleaned and rough chop)
  • 1 cup dry white wine
  • 2 cups vegetable or chicken stock
  • 2 bay leaves
  • 6 peppercorns
  • 1 bunch fresh thyme
  • 1 cup heavy cream
  • 1 Tbsp olive oil
  • 5 dashes tobassco
  • sea salt and cracked pepper to taste

Method

  1. In medium saucepan on medium high, heat olive oil. Add shallots, celery and onions and sautŽ until translucent. Deglaze with white wine and reduce until nearly evaporated. Add vegetable stock and reduce by 2/3. Add cream, bay leaves, peppercorns and fresh thyme and reduce until light thickness. Strain through fine sieve and let cool to room temperature.
  2. Prepare avocados, and add to food processor with prepared soubise mixture. Process quickly (mixture will break if over-processed) and season to taste. Adjust to desired consistency with stock. Strain and reserve.

Yield: Approx. 2-½ cups

Source: Chef Christopher Nason, Sapphire Grill, Savannah GA

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