Nine 05 Chefs Matt Carter and Jay Bogsinske Demo New Dish

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Jay Bogsinske (left) and Matt Carter of downtown's Nine 05.

​This past weekend, we popped by Scottsdale's Old Town Farmers' Market to see what they're up to lately. If you haven't been there this season, Viking now sponsors a weekly chef's demo in a white tent loaded up with a teensy mini-kitchen and a couple of prep tables. This week's guests were Executive Chef/Owner Matt Carter and Chef Jay Bogsinske of Nine 05 in Phoenix. 

See what they cooked up after the jump.

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Tuna plus noodles does not have to equal tuna noodle casserole. 
​The pair cooked up two savory dishes including scallops with pumpkin puree and a pan-seared tuna that's making its way to Nine 05's menu this week.

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Chef Jay slices his beautifully seared tuna.

The dynamic duo showed us how to quickly and simply prepare the two dishes -- though exact measurements weren't always given, leaving a little bit of mystery. Guess we can't expect them to give away ALL of their secrets. ​

Chef Jay started by preparing the salad base, which had mandolin-sliced cucumber, cabbage, carrot and diced bell pepper in a sauce of Kewpie mayo ("After you try it, it's the only mayo you'll use," said Carter), tahini, ginger and garlic. Soba noodles would be added later. 

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The trick is to sear it for forty seconds or less, says Chef Jay.

​Chef Jay dusted the tuna with Chinese seven-spice, which includes lavender, sesame, orange peel, etc. and briefly seared it in a preheated pan. "It's literally in the pan for forty seconds," Bogsinske cautioned. "You don't want it cooked any more than that. Then it's going right back into a cooler to cool it down." The tuna was sliced thin and placed atop the salad, with a ponzu-like sauce on top. Delish!


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