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Chefs of Eureka Springs: Gravel Bar

Chefs of Eureka Springs: Gravel Bar


(bass music) – Hi, my name is Jacques Pierre Mader. I’m the kitchen manager
here at The Gravel Bar at Wanderoo Lodge in
Eureka Springs, Arkansas. My favorite meal, for
me, doesn’t really get any better than some good ol’
boudin down in New Orleans. I just grew up on it. My dad used to make it a lot. And I could eat it everyday. Although, tacos are probably
a good close second. My passion for cooking, I suppose, came out of a necessity, actually. I was doing construction
work when I was younger, and decided I really
didn’t like working outside in the heat, doing that kind of stuff. So, kitchens were the next
available opportunity to me. I started out in the dish pit, which is where you’re suppose to start, and moved my way up, and, yeah. So, although I enjoy it, it’s hard to say, it’s a passion of mine. I mean, I have other
hobbies that I’m more into, but I certainly wouldn’t be doing it if I didn’t enjoy doing it. My favorite spice to use, in a generic broad sense, would be Jamaican jerk seasoning. I just really love heat and spicy food. To me, that just encapsulates the perfect amount of heat and flavor. And although it’s not good on everything, there’s not a lot of things
that it doesn’t go good on. My favorite entree in Eureka Springs? For me, man, I really love the sweet potato black bean enchiladas down at the Oasis downtown. Yeah, it’s really good. The most important skill
that a chef should have, in my opinion, is adaptability. You never know when you’re gonna run out of a certain ingredient, and you’re gonna have to substitute something else. Or if you don’t have the proper equipment to do it the way you’re used to doing it, maybe you’ll have to do it in the oven instead of on a stove
top, something like that. So, just improvising with
your ingredients and tools, I would say is the number one thing that will help you as a chef. As far as advice to anybody
that’s inspiring to be a chef or work in kitchens in general is, you know, you’re there to do a job. And it’s really a frustrating
job sometimes, I know. I get frustrated probably more
than most people, honestly. But the key thing to remember is just to leave your ego at the door. You know, you’re there to do a job. You’re not there to be a rockstar. You know, it’s not about you. It’s about the customers
and the business as a team. I would say try to be humble
and listen to other people. Sometimes other people
have good ideas, too, so. Yeah. Okay, so, I’m gonna be making the Gorgonzola and artichoke stuffed squash. It’s super easy, and you can also do this with zucchini, if you like. I actually usually use zucchini, but they were really small
at the grocery store. So, we’re goin’ with squash today. First thing you do, make sure
you wash all your produce. A lot of people don’t do that. It’s a minor, but important step, especially with a lot of outbreaks that have been happening lately. First thing you want to do is bisect this zucchini or squash through like that. Then, you get your little paring knife or small knife of some sort, and you wanna just outline
around the edge of it. You don’t wanna go too deep. You don’t wanna cut through it, you know. Then, same thing, score down it. Don’t cut yourself. And then, score it the other way, make like a little grid. And that will make it a lot
easier to scoop this out, like so. Get a spoon, should come right out. Just wanna hollow it out
and make like a little boat. You wanna do that, and you
wanna do that to both sides. You gonna have two of them like that. Next thing you wanna do, put just a little bit of salt on here, you don’t wanna over salt it. And the salt will help draw moisture out of the vegetable when you cook it. And just a little bit of olive oil. Don’t go crazy with it. Just a little bit on top,
a little bit on bottom. That’s all you gotta do. Then, pop it in, 350. Set your timer for like 10 minutes. In the mean time, you’ll have this bowl, and you’ll have all your
innards from your squash. You can add your Gorgonzola,
about a cup I would say. You need to break the chunks up. Artichoke hearts. I like to marinate mine with olive oil, lemon juice, salt,
pepper, Italian seasoning, but you can do just plain, that’s fine. Just adds a little bit
of extra flavor to it. Some garlic, Italian seasoning, and Kalamata olives. I like to cut mine in half that just ensures that
the pit’s not in ’em, so nobody bites down
on a pit inadvertently. Then, mix it up. You can do it with the
spoon, I like to just get a glove on and mash it
up together real nice. So, after about 10 minutes. So, pull these out, and you just wanna make sure they’re nice and tender. And then you stuff them. I like to top them with some
freshly grated Parmesan. Some tomatoes, I like to use
grape tomatoes, but whatever. Whatever kind you got it fine. Then, pop them back in the oven. You just wanna melt the cheese. Then, I like to garnish
with a little basil on top. That’s it. You can serve it with
any kind of side dish. Side salad goes good. Risotto, any rice dish. Pasta. And if you are one of those
meat eaters, like I am, you can always add chicken to it. Goes really good with it as well. Yeah, we’d love for anybody to come by and check out our food, get a drink. We’ve got wine, beer,
like all the good stuff. I’ll make you a sandwich. Yeah, come on by here at The Gravel Bar at Wonderoo Lodge in Eureka Springs. Come see us. (fast pop rock music)

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