Kitchen Insider: TapHouse Kitchen

 

Executive Chef Patrick Karvis from TapHouse Kitchen

Executive Chef Patrick Karvis from TapHouse Kitchen

This month, step into the kitchen of executive chef Patrick Karvis from TapHouse Kitchen in Scottsdale. His Grilled Salmon is one of the restaurants most popular dishes and perfect for something light and savory during the summertime.

Executive chef Patrick Karvis began his career in Florida as a dishwasher at The Fish Market. Karvis knew right away that he wanted to cook. The opportunity came one night when the chef asked him to fill a position on the line. Karvis accepted and the rest is history.  He started his culinary journey in 1992 at the O’rangie, now known as Wright’s at the Arizona Biltmore, as pantry and hot appetizers chef and made his way to kitchen manager in a little over a year.  Later accepting a sous chef position at Lon’s at the Hermosa Inn under chef Michael DeMaria, chef Karvis learned organizational skills, which is critical to being successful in the culinary industry.

In 1996 Karvis took those skills and joined chef Eddie Matney at Eddie’s Grill in Phoenix and later at Matney’s restaurant.  In 2001 Karvis was hired as executive chef for the Talking Stick Golf Club’s Wildhorse Grille.  During that time, Karvis has redeveloped the menu, instituted regular wine dinners and built a solid reputation for himself in Arizona.  With his energetic personality and open-minded approach to cooking, Karvis has made himself well known in the Arizona Culinary community for his phenomenal menus and large following at the Wildhorse Grille.

Now at the forefront of the newly opened TapHouse Kitchen, Karvis committed to serving only the finest, freshest ingredients while partnering with purveyors that use sustainable growing methods and organic hormone free feed. TapHouse Kitchen’s signature dishes include Creek Stone Beef Sliders & Creek Stone Burger Salad, Jerked Chicken Salad, Walleye Pike Fish and Chips, Drunken Shrimp, Beef Short Rib and Grilled Scottish Salmon. For dessert people can tempt their taste buds with the Manhattan Pecan Tart served with kitchen made Brandy Alexander ice cream.

TapHouse Kitchen is located at 6137 North Scottsdale Rd, Suite 108, at Hilton Village. For more information, call 480.656.0012 or visit www.taphousekitchen.com.

Grilled Salmon with warm baby kale, arugula, hydro watercress with lemon, garlic, fennel and red chimichurri

Serves 4

4 ea. 6oz. portions of Scottish salmonTapHouse Kitchen - Salmon Entree-sm

For the Chimichurri

3 ea. Red pepper small diced

2 ea. Red Fresno chili small diced

.5 red onion small diced

1 tsp. chipotle pepper in adobe sauce

1 tsp. minced garlic

1 tsp. chopped oregano

1 tsp. chopped Italian parsley

Splash of red wine vinegar

1 oz. olive oil

1 tsp. smoked paprika

Salt and pepper to taste

In a small pan sauté the peppers, garlic, and onion with a little olive oil and cook on low heat until the mix becomes soft. Let cool for about 5 minutes the puree in a food processor with the remainder of the ingredients. Should be salsa like consistency. Season with salt and pepper. Set aside in the refrigerator until ready to serve salmon.

For the Kale Mixture

1 handful of baby kale

1 handful baby arugula

1 handful hydro watercress

1 bulb of fennel thinly sliced on a mandolin

1 tsp. minced garlic

Juice from one lemon

1 tbsp. olive oil

Salt and pepper

To begin the dish, season the salmon with salt and pepper. Grill on a hot grill…about 4 minutes on each side. Sauté the fennel in a medium hot pan with the olive oil, cook this for about 2 minutes then add the kale, arugula, watercress, garlic and cook this for another minute or until wilted. Finish with lemon and salt and pepper. Place the kale mix onto a plate and top with the salmon and serve with the red chimichurri sauce. Enjoy!

Photos by Anthony TerBush
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