Recipe: Chilled Cucumber Buttermilk Soup with Blue Crab and Dill Salad from Metro Brasserie

Categories: Chef Chat

cucumber soup.JPG
Lauren Gilger
Chilled Cucumber Buttermilk Soup with Blue Crab and Dill Salad at Metro Brasserie.
It's all about doing things right for Matt Taylor.

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.

waiters.JPG
Lauren Gilger
Metro Brasserie.
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."

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.


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