Q&A with Chef Jason McClain
of Pearl in Miami
The restaurant Pearl seems, at first glance,
an unlikely spot for a gourmet meal; but one taste of Jason McClain's
food and even skeptics are convinced: this is top-notch cuisine.
Located at the tip of South Beach and part of the beach club complex,
Penrod's, well known for Sunday afternoon-into-late-night
parties, Pearl doesn't even open before 7 p.m.
Yet the young chef has established himself as an exacting and demanding
power in the kitchen, turning out consistently creative dishes.
A 1994 graduate of the Culinary Institute of America in New Hyde
Park, N.Y., McClain apprenticed at the White Dog Café in
Philadelphia and worked in several highly rated kitchens before
arriving in Miami.
CMEplanner: What first interested you in becoming a chef?
McClain: At 15, I took a job as a busboy to earn some pocket money
and moved up by filling in for absent co-workers as dishwasher,
salad chef or as needed.
CMEplanner: What influenced your style of cooking?
McClain:
As a native of the "Garden State," I helped my mother pick berries,
make preserves and maintain the family's garden, gaining a keen
appreciation for the very freshest produce and ingredients.
CMEplanner: Were any established chefs role models for you?
McClain:
I worked at the Fountain Room at The Four Seasons Hotel in
Philadelphia where, under the tutelage of chefs Jean-Marie LaCroix
and Martin Hammond, I developed awareness for refinement, simplicity
in food and the importance of achieving and maintaining guests'
satisfaction.
CMEplanner: What accomplishments
make you particularly proud?
McClain:
While at the Fountain Room, the restaurant earned "Best Restaurant
in the City" by Gourmet, "Second Best Restaurant in the U.S." by
Conde Nast Traveler, Mobil Five Stars and AAA Five Diamonds.
CMEplanner: And yet you left Philadelphia for New York…
McClain:
The Four Seasons people offered me the chance to work at their
Fifty-Seven, Fifty-Seven restaurant and it was an offer I
couldn't refuse. The New York restaurant scene is always a great
challenge.
CMEplanner: Why, after winning
numerous awards in New York, did you relocate to Miami?
McClain:
I was thinking about a change of climate when I received an offer
to work directly with Operating partner/Chef Nobu Matsuhisa at Sirena
Restaurant at the Shore Club in Miami Beach. As Executive Chef,
I created a menu with several Mediterranean influences.
CMEplanner: What challenges have you found at Pearl?
McClain:
The size makes keeping up the standards quite a challenge--we
have 220 seats! Also, patrons tend to want more and more variety.
CMEplanner: What innovations have you introduced?
McClain:
I've put emphasis on our excellent sushi chef and on our raw
bar to accommodate the people who come in for or precede dinner
at our champagne bar with suitable appetizers for champagne and
aperitifs.
CMEplanner: Do you have plans to expand your duties?
McClain:
I would like to be involved in the comprehensive dining experience
on all levels from selecting linens, china and glassware to kitchen
design.
CMEplanner: How do you like living in Miami?
McClain:
I love living here.
CMEplanner: What's your favorite junk food?
McClain:
Philly cheesesteak.
CMEplanner: What sums up your food philosophy?
McClain:
Excellence is simplicity done well.
* * *
Mediterranean spiced lamb
carpaccio, served with house-made hummus and zatar toasted pita
bread chips.
*Entrees: $28-$40
Pearl Restaurant (at Penrod's)
One Ocean Drive
Miami Beach, FL 33139
(305) 673-1575
www.pearlsouthbeach.com
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