 Chef Neil Manacle of Fluke Wine, Bar & Kitchen in Newport, Rhode
Island shows his style with his recipe for
Grilled Lamb T-Bones with Fried Hummus, Dates, Figs, and Apricots that reflects
his philosophy of relaxed modern American cuisine. Big, bold flavors and fresh
ingredients are the mainstay of this charming restaurant owned by Jeff and
Geremie Callaghan and located in the heart of Bowen's Wharf.
I met Chef Neil Manacle in the kitchen after having a
wonderful dinner at Fluke Wine, Bar & Kitchen in late January 2010,
and learned that like many of today's chefs, he took a circuitous route on the
road to becoming a chef. He grew up appreciating food, and always loved to
cook; when other kids were watching cartoons, he was watching Julia Child. Growing
up in Brooklyn, New York, Sundays meant family dinners and
he spent time in the kitchen with his grandfather, father, and uncles as the
men in his family did most of the cooking. Although he loved to cook, when he
graduated high school, cooking as a career did not enter his mind. At that
time, a culinary career meant working long hours, making little money, and the
profession had yet to achieve "rock star status," so encouraged by his family,
he went to work as a New York City bus driver for 4 years before deciding to
take the important step and enroll in the prestigious culinary program at
Johnson & Wales University in Providence, Rhode Island. From driving a bus
to appearing on Iron Chef, Chef Neil Manacle has clearly come a long way.
Fluke Wine, Bar & Kitchen
After graduation, Neil worked at Rhode Island restaurants
before moving back to New York where he worked with one of New York's top
talents, Chef Bobby Flay, working at 3 of Bobby's restaurants, Mesa
Grill, Bolo, and Bar Americain where he was the Chef de Cuisine, followed by a
stint as the Executive Chef at Apiary in the East Village of New York.
Chef Neil Manacle
However, after 18 years of working as a chef in New York, Chef Neil
Manacle was ready to try someplace new. When owners Jeff and Geremie Callaghan
approached him in 2009 about working at their restaurant in Newport, he readily
accepted, and asked Kevin King, who had worked with him at Apiary, to be
his Sous Chef, to round out the Fluke Wine, Bar & Kitchen team.
When not busy in the kitchen, Chef Neil Manacle enjoys
playing tourist and discovering his new city of Newport, riding his bike,
and going to the beaches. He graciously shares a delicious taste of Fluke Wine,
Bar & Kitchen with his recipe for Grilled Lamb T-Bones with Fried Hummus,
Dates, Figs, and Apricots.
Grilled Lamb T-Bones with Fried Hummus, Dates, Figs, and
Apricots
Serves 4
Red Wine Gastrique
Ingredients:
|
1
|
Cup
|
Red Wine Vinegar
|
|
1
|
Cup
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Sugar
|
|
¼
|
Cup
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Dried Apricots, diced
|
|
¼
|
Cup
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Dried Medjool Dates, diced
|
|
¼
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Cup
|
Dried Black Mission Figs, diced
|
Method: Place vinegar and sugar in saucepan over
medium heat until clarified and reduced by 1/3. Remove from heat and add diced
dried apricots, medjool dates and black mission figs and let the fruits
"blossom." Season with salt to taste. If necessary, loosen with a small amount of
water.
Fried Hummus
Cornmeal Ingredients:
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1
|
Cup
|
Fine Yellow Cornmeal
|
|
2
|
Cups
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Whole Milk
|
Method: Heat milk in a saucepan and stir in cornmeal.
Continue stirring to create a loose polenta. Once polenta is done, marry hummus
and polenta together and place in a baking dish 1-inch deep, let cool until
firm. Cut into serving size of your
choice (we make a 3 ½ in disk). Pan fry
with a little bit of oil and butter until golden brown on both sides (Note:
this can be prepared in advance and reheated just before serving).
Chickpea Ingredients:
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2
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Cups
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Chickpeas, dried, rehydrated, and cooked
|
|
|
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Juice of 1 Large Lemon
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|
2
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Cloves
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Garlic
|
|
3
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Tablespoons
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Toasted Ground Cumin
|
|
½
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Cup
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Tahini Paste
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|
|
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Extra Virgin Olive Oil
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|
|
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Salt and Pepper to taste
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Method: Cook the chickpeas then puree in a food
processor with lemon juice and other ingredients until smooth.
Grilled Lamb T-Bones Ingredients:
|
8
|
|
Center-cut Lamb Loin Chops, 1.5 inches thick
|
Method: Season lightly with salt and pepper and grill
or roast until medium rare.
Presentation: Spoon Red Wine Gastrique over
lamb. Serve with fried hummus and a
green vegetable of your choice. I prefer roasted brussel sprouts or haricot
vert. Enjoy!
Fluke Wine, Bar & Kitchen is open during the
winter from Thursday through Sunday from 5:00
pm, and is open nightly during the summer from 5:00 pm. Reservations are recommended.
Fluke Wine, Bar & Kitchen Dining Room
Read about Fluke Wine, Bar & Kitchen in the Restaurants
section.
Fluke Wine, Bar & Kitchen
41 Bowen's Wharf
Newport,
Rhode Island 02840
United States
Telephone: +1-401-849-7778
www.FlukeWineBar.com
Read other articles on Newport,
Rhode Island in the Destinations ,
Hotels and Resorts, and Restaurants sections.
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