201003-ip-bradford-thompson.jpg
201003-ip-bradford-thompson.jpg

Bradford Thompson

Why Because he's in full control of every ingredient on his French-American menu, getting the most from each and enhancing the simplest dishes with smart flourishes. Born Wilmington, DE, 1969. Experience Vincent on Camelback, Phoenix; Daniel, Café Boulud and db bistro moderne, New York City. On starting his career "I began working at a chain restaurant to pay off my University of Rochester college loans. All I'll say is that there were lots of potatoes to peel and lots of dishes to wash." Favorite kitchen tool A chitarra—a wood frame with steel wires like guitar strings that cuts spaghetti. "It took three trips to Italy to get it. I finally found it in a hardware store in Umbria. I only use it every couple of months, but I love having it." Most useful cookbook James Peterson's Sauces: Classical and Contemporary Sauce Making. "I didn't go to cooking school, so it's a great reference for me." Fantasy splurge Dinner at Yan Toh Heen at the InterContinental hotel in Hong Kong. "I've never been to Asia. I think it would be so cool to go to a completely foreign place when you're jet-lagged and tired, have a transportive meal and then go home and feel like it was a dream." Most heroic moment Being part of the crew Daniel Boulud took to feed rescue workers at Ground Zero after September 11. Won Best New Chef at: Mary Elaine's; Scottsdale, AZ
Advertisement
Tropical Fruit Chutney
Rating: Unrated
New!
Bradford Thompson created this recipe to balance some of the fiery Jamaican dishes he likes to cook at home. The chutney is made with a mix of fresh mango, papaya and pineapple, and it's deliciously sweet and delicately spicy. More Caribbean Recipes
Shacks on the beach in Hellshire, Jamaica, make a dish called escoveitch by deep-frying fish in giant pots over open fires, then serving it in a peppery vinegar sauce. In his riff, chef Bradford Thompson opts to skewer and grill his fish instead of frying it; he also transforms the vinegar sauce by mixing it with mayonnaise, so it's a little bit like tartar sauce.Amazing Seafood Recipes
Steamed Red Snapper Packets
Rating: Unrated
New!
Jamaicans call this dish "roast fish," even though the seafood actually steams in a foil packet with vegetables. Bradford Thompson follows tradition by serving the fish with a side of "fish tea"—a broth similar to bouillabaisse that's eaten as a kind of sauce. More Healthy Fish Recipes
In Middle Quarters, a village on the southern coast of Jamaica, roadside stands serve sweet shrimp simmered in peppery broth. Inspired by this, Bradford Thompson simmers shrimp in a fragrant broth made with lager, chile and fresh ginger, then serves them with avocado and a light mango dressing for a great salad. More Shrimp Recipes
Chef Bradford Thompson of Mary Elaine's at The Phoenician in Scottsdale, Arizona, combines Spanish blue cheese, toasted walnuts and sweet, drippy peaches with frisée for a delicious salad. Terrific Green Salads
Jerk Cornish Game Hens
Rating: Unrated
New!
Bradford Thompson's jerk sauce is loosely based on his wife Kerry-Ann's excellent family recipe; the couple is hoping to bottle it and sell it in stores. The mix of fiery Scotch bonnet chiles, scallions and spices creates a complex, deep-flavored paste that's amazing on grilled chicken or game hens. More Grilled Chicken Recipes
Advertisement
Curry Crab Rundown
Rating: Unrated
1
Rundown is a classic Caribbean recipe that involves cooking foods like crab, mackerel or lobster in coconut milk. (The word rundown refers to the simmering down of the coconut milk.) Bradford Thompson, who loves the whole crab he eats along Jamaica's southern coast, near the town of Black River, uses chunks of lump crabmeat in this spicy, rich coconut-curry stew. Curry, which is popular in Jamaica, was introduced there in the 17th century by East Indian slaves who were brought to the island (then an English colony) by the British. Slideshow:  More Crab Recipes 
Jerk Cornish Game Hens
Rating: Unrated
New!
Bradford Thompson's jerk sauce is loosely based on his wife Kerry-Ann's excellent family recipe; the couple is hoping to bottle it and sell it in stores. The mix of fiery Scotch bonnet chiles, scallions and spices creates a complex, deep-flavored paste that's amazing on grilled chicken or game hens. More Grilled Chicken Recipes
Curry Crab Rundown
Rating: Unrated
1
Rundown is a classic Caribbean recipe that involves cooking foods like crab, mackerel or lobster in coconut milk. (The word rundown refers to the simmering down of the coconut milk.) Bradford Thompson, who loves the whole crab he eats along Jamaica's southern coast, near the town of Black River, uses chunks of lump crabmeat in this spicy, rich coconut-curry stew. Curry, which is popular in Jamaica, was introduced there in the 17th century by East Indian slaves who were brought to the island (then an English colony) by the British. Slideshow:  More Crab Recipes 
Crispy Cornmeal Fritters
Rating: Unrated
New!
These slightly sweet, crispy cornmeal fritters, called "festival," are served all over Jamaica; supposedly, they get their name because eating them is like having a festival in your mouth. Bradford Thompson's favorites are from Aunt May's, a dirt-floored shack on Hellshire Beach near Kingston. More Caribbean Recipes
Advertisement