Recipe: Chilled Cucumber Buttermilk Soup with Blue Crab and Dill Salad from Metro Brasserie
In the kitchen of Metro Brasserie & Bar in Old Town Scottsdale, his staff of 12 guys is loose and laid-back during the day. But, in the kitchen, things change.
"When we're actually cooking, there's a set way we do things," he says. But, unlike a lot of chefs you'll find in French restaurants, "there's not too much yelling and screaming," he says.
A 25 year-old traditionalist, in the kitchen, Taylor is a highly technique-driven chef, but he didn't care where his cooks when to culinary school -- or if they went at all. And when he became an Executive Chef for the first time when Metro Brasserie opened last October, he says, "it didn't really change me or anything."
Lauren Gilger Metro Brasserie.
It doesn't seem as if it did.
Today he's offering up a recipe for you that follows his ingredient-driven philosophy to a tee. In Taylor's kitchen, seasonality governs and technique reigns. Here is his chilled cucumber soup with blue crab and dill salad.