He's not even in the competition. But let me tell you, if Avinesh Rana, more commonly known as "Nash" by those around him (AKA probably only me), works up the guts to contact Bravo and audition for the next season, the prize package will be his hands down. I came to this conclusion about a month ago, when I was down with mono, and watched Top Chef for about four hours for an afternoon. While most of the chefs were impressive, I thought about my friend Nash, who is also the executive chef at the modern Asian hotspot Sei Restaurant and Lounge (444 7th Street NW), and realized that he could have kicked all of these guys asses in the kitchen. With a knack for fusion flavors along with his Nepal-born charm, Nash will surprise your senses with tastes that you never knew existed.
Born in Nepal and attending culinary school at Johnson & Wales in Providence, Rhode Island, Nash, like myself, has close ties to both Rhode Island and DC. Working at Sky Bar (or Sky Bahhh, as most North Provindencers will pronounce it) on Mineral Spring Ave. followed by The Prov (in which I spent all of my weekends for my entire senior year of high school compliments of Jon Almon Jr.), Rhode Island became a bit too small for Nash as it often does for others, and quickly relocated to DC. After juggling a few other culinary gigs in the Capitol, he soon settled down at Sei, where alongside Chef Nori Yasutake, created some unforgettable recipes that have made my thighs expand three fold and my favorite Seven jeans not fit anymore.
Favoring Dim Sum as one of his preferred items to cook, Nash is a flavor whiz and even makes things like boring tofu taste insane (Take his Tofu Steak, for example, in which he uses wasabi marscapone and shiitake mushrooms to make it extremely flavorful, and caloric, if I might add, but it's worth it!). His fish dishes are excellent, too, and even roped me into enjoying salmon when in the past I used to throw fits about even having a taste of it. Nash has gotten several write ups throughout the city, and was even featured on Fox 5 news. When he's not cooking, I know for a fact that he thoroughly enjoys beers at Clydes in Chinatown and watching UFC fights.
Want to pretend you're Avinesh Rana for the day? Try this great recipe in the kitchen one night when you're trying to impress your special someone.
Pan Fried Tofu with Wasabi Mascarpone and Braised Shitake Mushrooms
By: Chefs Noriaki Yasutake and Avinesh Rana
- Fresh Firm Tofu 1 ea (8 oz square block)
- Corn starch ½ cup
- Grape seed oil 2 tbsp
- Garlic clove 1 ea
- Butter 1 tsp
- Salt to taste
- Turn the oven to 300 degrees.
- Heat the oil in a non stick pan.
- Dredge the tofu with the cornstarch.
- When the oil is hot, carefully place the tofu in the pan.
- When the tofu gets a nice crust on one side (about a minute and half on med heat) turn it over.
- Crush the garlic clove and add it to the pan with the butter.
- Place the pan in the oven.
- The Tofu steak should be done in about 4 minutes.
If you want an excellent dining experience with a fabulous chef, join Chef Nash at Sei for an unforgettable meal. Just make sure you don't try to calorie count while you're indulging...
xo,
Angela =)
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