The restaurant’s menu at Chetola Resort in Blowing Rock displays the worldly tastes and culinary influences of Govt Chef Matthew Rivers.
The range of the menu may well be thought of the culmination of his ordeals. But getting been born and lifted here in NC – he also stays focused on his heritage – generally including a touch of Southern twang to his dishes.
Matthew’s been at Timberlake’s Restaurant for about 6 decades. He’s also the food items and beverage director, overseeing all operations for the restaurant and distinctive gatherings. His menu modifications seasonally – commonly 2 times a 12 months at spring/summer months and tumble/wintertime with unique functions made available at the arrival of just about every new year.
For every menu change, Matthew researches seasonal elements that greatest symbolize what’s out there at the time. He then incorporates those – acquiring innovative with dishes that combine several cuisines with his additional worldly flavor preferences.
Due to his wife’s impact, Asian Fusion delicacies is possibly the strongest influence on the menu. But I can also see a Japanese impact with sushi, and Korean – the ribs perform on that. There is also a minimal authentic Italian represented, as Matthew worked below an Italian chef, as very well as French and intercontinental influences – with scrumptious Hawaiian prawns highlighted on the menu. The range of entrees represents foodstuff from all about the globe.
Owning absent to substantial school in Avery County, Matthew has lived in the substantial state for extra than 20 decades. He started daily life as a foodie. His dad and brothers had been in the restaurant company for a even though – so food’s constantly been a massive part of his daily life. As a younger boy, he preferred to try to eat as numerous different food items as he could.
His mom’s an inspiration, as well. She’s an amazing cook dinner who taught herself primary Southern cuisine – quite a few of her recipes are kinds she concocted.
“She cooked practically just about every night of the week besides 1 – that evening was referred to as the ‘fend for yourself’ evening.”
Matthew and his brother would place a meal collectively, building up recipes from whatever was readily available in the pantry and fridge – a lot like their mother did.
The moment Matthew obtained into his preteens, he began seeking to learn how to cook. He grew up looking at Jacques Pepin and Julia Kid on PBS – the pair cooked together, bringing French cuisine into the American residence back in the ’80s prior to there have been Tv set networks.
As a boy, he dreamed of staying a Television chef – prolonged ahead of he was aged adequate to have a job.
Later, Matthew took culinary classes in significant college, but he did not go to higher education for culinary education. Whilst he was accepted to Le Cordon Bleu Higher education of Culinary Arts in Atlanta, Matthew decided not to go due to the expense. When coaching below great chefs, he was encouraged to save his income – he could be taught all the things he required to know.
Matthew started working at the Banner Elk Café as a dishwasher. He landed a task afterwards rolling sushi at the Corner Palate. This restaurant had sections on the menu that mirrored distinctive regions of the world – pretty much all 4 corners.
From Linville Ridge State Club, Matthew went on to Westglow Resort and Spa in Blowing Rock – a Relais & Chateaux property – with one particular of the most famed restaurants in the earth. Below, the young chef figured out much about neighborhood ingredients and established a small menu that fed only 30 people a day – a single he personally made. From soup to entrée to baked merchandise – he did it all himself. He grew to become the Govt Sous Chef – and was there four many years.
Operating a cafe is hard – whilst trying to retain up the high quality of food stuff for the significant variety of patrons he serves. Staying latest with food stuff trends, Matthew’s always making an attempt to strengthen his food selections. Even though the menu was far more informal when he began, the govt chef’s taken it up a notch. His intention is to continue on to convey a good, high-quality dining working experience to folks even though keeping a casual ambiance.
Matthew enjoys heading out and chatting with folks – especially on weekends when he has a lot more time.
He had a number of terms about the restaurant’s namesake, Bob Timberlake.
“I’ve met him on multiple instances – I go out to communicate to him and look at on his food. He’s really peaceful and by no means attracts notice to himself – he does not even phone ahead to notify me he’s coming.”
Typically, consumers aren’t knowledgeable they’re sitting down proper beside Timberlake – even even though he’s sharing his favored fishing places with them.
“That’s how Bob is – so humble and everyday – just a tremendous person. He’s so down to earth and these kinds of a awesome, neat person,” Rivers mentioned.
A excellent estimate by Timberlake is composed on the wall of the cafe : “I really do not know how to cook, but I know individuals who do.” With out a question, he discovered a gifted chef who’s eaten his way around the planet.
When Matthew has fulfilled his life’s desire, he’s nonetheless mastering and perfecting his culinary capabilities – and nevertheless buying extra cookbooks. Just lately, he participated in the North Carolina Cafe and Lodging Association’s cooking level of competition in which he received the People’s Decision Award for Ideal Savory Entrée.
As a outcome of the get, Matthew grew to become a Culinary Ambassador for Received to be NC – a section of NC agriculture that encourages men and women to cook dinner with anything at all developed in the point out.
“We’ve been seeking challenging to get extra area substances included into the food items we generate.”
Generating a conscientious hard work to boost each and every working day, his mantra is, “Better currently than we were being yesterday, and improved tomorrow than we are these days.”
As Matthew mirrored upon his previous, he experienced this to share. Find out as much as you can from as several persons as you can. From your grandma to qualified cooks – they all have something you can find out. He figured out a whole lot from his mother and grandma – these down-home southern foodstuff like collard greens and mashed potatoes. His relatives continue to retains a garden to this working day – for just one basic purpose: food just preferences improved when you mature it than when you purchase it at a shop. Matthew also understands a great deal about canning and preserving meals that lasts all year long – he grew up with no waste.
His mother’s a florist and a gardener. She retains a tiny outdated-school Rolodex of his Good-Grandma Brown’s recipes. The card notations replicate his Grandma’s way of cooking back then – a pinch, a contact, or a handful of this or that.
“I’ve incorporated the cookie and cake recipes I grew up with – they are nevertheless some of the best desserts I have ever had.”
Timberlake’s Cafe at Chetola Resort is open up to the general public every single working day of the yr like Thanksgiving and Christmas times and serves breakfast, lunch, and dinner. Following being highlighted in the October situation of Our State Magazine, reservations for Thanksgiving bought out in two hours, and they’ll be serving about 600 folks that day. The cafe will begin having reservations for Xmas Working day on Dec. 6. So be positive to get in touch with early.
DUCK Heal & SMOKE WITH GRAPE COMPOTE
1 cup salt
1⁄2 cup sugar
1 Tbsp. white pepper
1 Tbsp. dried thyme
1 tsp. 5 spice
Prick duck pores and skin with a smaller knife many instances to make it possible for fats to escape. Period duck legs with remedy blend and enable sit for at least 24 several hours and up to 48 hrs. Rinse and dry duck. Smoke for 1 hour then layer in substantial pan and address with duck excess fat. Wrap pan in plastic wrap and foil and area in 300-diploma oven for 3 several hours or right up until tender. Let duck neat in the extra fat.
2 bags of red, seedless grapes
1 Tbsp. dried thyme
1 tsp. salt
1⁄4 tsp. ground black pepper
2 Tbsp. blended oil
2 cups cranberry juice
1⁄2 cup port wine
1 Tbsp. chopped garlic
In a mixing bowl, insert grapes, thyme, salt, pepper, and oil. Toss to blend. Roast grapes at 325 levels on a liberally sprayed parchment-lined sheet pan for 20 minutes. Then place roasted grapes, cranberry juice, port, and garlic in a medium saucepot and cook for 10-15 minutes right until ideal consistency has been attained. Change seasoning if desired.
IN ALMOND CRUST
2 cups slivered almonds
4 cups panko bread crumbs
2 lemons zested
2 Tbsp. finely chopped garlic
1⁄4 cup finely chopped parsley
6 trout (8-10 oz. each)
Pulse almonds in food processor until wanted regularity. In a big mixing bowl, add almonds and the rest of elements and stir to merge. This is adequate for 6 trout filets 8-10oz every single. Spot trout flesh sides into almond crust to coat trout. Prepare dinner in a substantial skillet with 2 tablespoons oil in excess of medium heat for 5 minutes or till crust is golden brown. Flip trout above and cook dinner for an additional 5 minutes. Clear away from pan and repeat with remaining trout filets. To plate, top rated just about every trout with 3 tablespoons of apple chutney and pair with some rice and environmentally friendly beans or your preferred sides.
6 apples diced
1 onion diced
1 Tbsp. chopped garlic
2 Tbsp. mustard seed
1 cinnamon adhere
1⁄4 cup of refreshing chopped tarragon
1⁄2 cup apple juice
1⁄2 cup bourbon
1⁄2 cup water
1⁄2 cup apple cider vinegar
3⁄4 cup brown sugar
1⁄2 tsp. crushed red pepper
1 tsp salt
Mix all elements in medium pot and carry to simmer above medium-significant warmth. Reduce to low and cook dinner for 20-30 minutes or until apples are cooked and onions are translucent. Eliminate cinnamon stick. Thicken with cornstarch slurry if needed.
WITH CHORIZO GRAVY
4 bone-in pork chops, 1 inch thick
Salt and ground black pepper
1 lb. of chorizo
1 onion diced
1 Tbsp. chopped garlic
2 quarts hefty product
1 tsp. sherry vinegar
Salt and ground black pepper to flavor
In a medium saucepot, saute onion for a few minutes in excess of medium warmth till translucent. Add garlic, and cook dinner for a different minute then add chorizo, and cook until eventually chorizo is entirely cooked. Pressure chorizo mix, discarding fats, and set chorizo back again in pot, and insert significant product, sherry vinegar, salt, and pepper. Cook over medium heat until eventually cream has dime-sized bubbles. Use 1 tablespoon cornstarch and 1 tablespoon drinking water mixed jointly for thickening if essential to reach sought after regularity.
SWEET POTATO CHIPS
1 sweet potato
2 cups oil for frying
Slice sweet potato skinny on a mandolin or use vegetable peeler to get very long thin strips. Fry in oil until finally crisp, turning above once.