An Interview with Jamie Young of Thirty 7 North Restaurant

By: beachcritters

April 23, 2014

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Despite it’s location in a rather affluent area of Virginia Beach, Thirty 7 North Restaurant and Bar is an unassuming and relaxed place to go for dinner or to meet friends for an after work drink.  Located at 2105 West Great Neck Road in Virginia Beach and known for it’s elegant farm to table American Cuisine, it’s a casual on the water restaurant headed up by executive chef, Jamie Young.

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Jamie is a fresh new face to us, but not to the culinary world.  A graduate of Johnson and Wales, he moved to this area in 2012 to be with his sister who was in the military.  He was immediately hired on as the sous chef with Thirty 7 North and the rest is history.

I had the pleasure of talking to Jamie not too long ago, to discuss his passionate commitment of what he does best, serving up delicious and beautiful plates of incredibly good tasting food.

What is your philosophy on food and how do you come up with your menus?

It’s all about going back to the basics.  Keep it local, create new ideas but remembering to keep it simple.

How do you come up with the menus?  What is it that you are trying to create for the public?

It’s a team effort.  We put ideas together on what is fresh and what can come from what we grow or the local farms.  We want to create a healthy and simple – again back to the basics- menu.  I want to stay away from additives and go back to braising, grilling and roasting.

What tip would you have for the home cook that would really get them the “wow” factor?

It’s all about the attention to detail.  Create texture in food, make sure the plates are wiped.  The little things matter.

Have you ever cooked for anyone famous?  If so, who was it and what did you prepare?

Everyone is famous here!  Actually, when I worked in Charlotte,  I prepared Bananas Foster Pancake for Rosario Dawson, who is a female actress.  She liked breakfast.  And Michael Jordan came in several times, but there was never anything special he asked for.

What is your favorite local food  to cook with?  What is one of your signature dishes you like to use it in?

Rockfish.  My favorite is with wilted kale, roasted pumpkins from Stoney’s and a spiced butter sauce.

What is your favorite kitchen gadget you love to use?

My Vitamix.  It’s great for creating sauces and purees.  You can get different textures with it.

Jamie is about as relaxed and friendly as anyone I know, but don’t get me wrong.  He is a whirlwind of activity having just completed the Iron Chef competition, where dishes like bacon jam on cornbread and Geechi boy grits with braised goat were served.  He is also working with Jim White on nutritional fitness and is hoping to bring healthy menus together for the community.

Listed below is one of his recommendations, “House Pasta with Charred Yuzu Salsa”,  for the home cook to try.  If you can’t or don’t want to try and make it yourself, make reservations with Thirty 7 North by calling 757-412-0203.  I bet if you asked Jamie, he would make it for you!

 

 

 

 

House Pasta with Charred Yuzu Salsa

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 2-4
  • Difficulty: medium
  • Recipe type: entree

Ingredients:

  • Charred Yuzu Salsa
  • 2 tomatillos
  • 2 large red ripe tomatoes
  • 1 tablespoon Extra Virgin Olive Oil
  • Salt and Pepper to taste
  • 2 sweet onions
  • 1 pint of Yuzu
  • 1 teaspoon fresh Tarragon
  • Pasta
  • 3 cups “00” flour or all purpose flour
  • 4 whole eggs
  • 1 tablespoon Extra Virgin Olive Oil
  • Pinch of salt

Directions:

  1. Charred Yuzu Salsa
  2. Keep tomatillos and tomatoes whole and dress with olive oil and salt and pepper.
  3. Peel skin off onion and slice into 1 inch rings, making sure they stay together.
  4. Place veggies on grill and char, preferably 5 to 10 minutes.
  5. Place veggies on a plate and allow to cool.
  6. Slice in 1/2 inch dice.
  7. Add Yuzu and tarragon and macerate.
  8. Let sit and chill before use.
  9. Pasta
  10. Bring water to a boil, heavily salt so it tastes like the Atlantic Ocean.
  11. Make a volcano with your flour.
  12. Add eggs, oil, salt and pepper in the middle of the volcano.
  13. Using a fork in a clockwise stirring motion, mix the flour and egg mixture a little bit at a time until dough forms. DO NOT OVERMIX!
  14. Let the dough rest for 20 minutes in the refrigerator.
  15. Take dough out and kneed for 7 minutes or until soft and elastic.
  16. Roll dough out to desired thickness, preferably 1 inch width and paper thin.
  17. Drop noodles in the boiling water for approximately 2 to 3 minutes or until done.
  18. Serve over Charred Yuzu Salsa.

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