Inside the EDG Kitchen

People often ask us why we have chefs on staff at EDG. When designing restaurants and hotels, it helps to have a chef at the ready to answer questions about efficient design because what might work aesthetically may not work for the staff and patrons. Good design isn’t just making a space look good, it’s also about efficiency and those hidden functional surprises that make life easier.

We have the pleasure of having a few designers on staff who, have worked as chefs in Michelin star restaurants, hip bistros and some of the hottest hotels in the world. Having folks with these two talents is combination of danger and bliss. When they decide to treat us by revisiting the kitchen, bliss comes in the form of never-ending sauces and delicious confections coming out of the kitchen on a regular basis. Danger is in the form of sauces and delicious confections that come out of the kitchen on a regular basis (you see the dilemma here).

When resident designer/chef Soojin Kim uses the EDG test kitchen, the queue forms before she can even sharpen her knife. Like a Michelin star restaurateur, Soojin tests delicious feasts and the staff reaps the benefits. Although it’s not typical for a magician to give up her secrets, Soojin allowed us access to one of her favorite on the fly dishes.

Soojin’s Fire Salmon

Ingredients

1 1/2 lb. of salmon (or your favorite fish or meat)

For the marinade:

1 c. soy sauce

1/2 c. lemon juice

1/4 c. sake

2 tbsp. garlic

2 tbsp. fresh ginger

3 tbsp. olive oil

Red pepper flakes (try a half tsp. to start, add more if you wish)

*To make it extra spicy, add 1or 2 teaspoons of gochujang (Korean hot pepper paste) or piri piri.

Preparation

1. Mix all marinade ingredients in a blender or food processor.

2. In a large bowl, rub fish with marinade. Cover and refrigerate for at least 6 hours or overnight.

3. You can sauté on high heat, grill, or deep fry after dipping in beer batter (flour, egg, beer, salt and pepper – it should be thinner than New England clam chowder constancy for crispier crust).

Enjoy! 

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