Kitchen Insider: Market Street Kitchen’s Chef Michael Hunn

chef-michael-hunnA Chicago native, Chef Michael Hunn learned to cook at his Italian grandmother’s knee, while his father taught him the ins and outs of the food service industry while working for Oscar Meyer and Kraft. Starting his culinary journey in “old school” Chicago kitchens such as the original Weber Grill, the Four Seasons Hotel Chicago and Japonais, after a quick pit stop in Phoenix at Sam Fox’s Bloom Restaurant and Roy’s at the Marriott Desert Ridge, Hunn relocated to Las Vegas to work for acclaimed Vegas chef Brian Massie of the Light Group at five different MGM casino restaurants.

This summer, Hunn returned to the Valley as executive chef at Market Street Kitchen (MSK). He will oversee the award-winning restaurant and lounge in North Scottsdale. Classically trained in French and Italian cuisine, and utilizing Japanese-influenced discipline in the kitchen, Hunn’s favorite part of each day is talking shop with his fishmongers, produce farmers and his “meat dude.” A lover of comfort food and regional American cooking, the chef’s focus at MSK is a market driven menu and rotisserie cooking. Chef Hunn lives with his fiancé in Anthem and has three children, who are his favorite food critics.

Market Street is located at DC Ranch, 20775 North Pima Road. For more information, call 480.278.7044 or visit www.marketstreetkitchen.com.

marketstreetkitchen_capresesaladChef Hunn’s Recipe for MSK Brocolli Caprese Salad

Ingredients:
4oz Burrata
¼ lb. Brocolli di Ciccio
½ lb. Heirloom Tomato
1 pinch Pickled Red Onion
2 tbsp. Blood Orange Balsamic Reduction
2 tbsp. Extra Virgin Olive Oil
1 pinch Micro Basil
Sea Salt
Pepper
Fresh Grilled Baguette

Method:
Blood Orange & White Balsamic Reduction: Juice 3 Blood Oranges and Combine with 2 Tablespoons of White Balsamic and 1 tablespoon Sugar. Reduce by half with whole peppercorns. Cool immediately.

Assembly: Have fun plating this dish as we can place the beautiful vegetables at random. The most important aspect is to season each ingredient with salt and pepper and then to dress with extra virgin olive oil and blood orange-balsamic reduction.

Fun Food Fact: Brocolli di Ciccio is a heirloom broccoli green that has an intense broccoli flavor with a pleasant after taste.
This dish is a fun play on a seasonal caprese salad that was inspired by the love of broccoli and cheese.


Photos courtesy of Market Street Kitchen

Local First Mixer At DC Ranch

localfirstAre you interested in finding out how to become a part of the growing Local First Arizona (LFA) business community? In partnership with DMB Associates, along with media sponsor CITYSunTimes, Local First is holding a “Get to know Local First” mixer on January 16 at Regale! on Market Street in DC Ranch from 6-8pm. This is a special opportunity for local business owners to meet each other and hear what Local First is all about from Executive Director, Kimber Lanning. Appetizers will be provided by fellow Market Street restaurants Armitage, West Addison and The Herb Box. There will also be door prizes and a 50/50 raffle will be held. Current LFA members can increase their chances to win with each potential member they bring along.

For information, contact Chrisal at chrisal@localfirstaz.com or visit www.localfirstaz.com.

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