Noble Chef Series
Behind the scenes with a few of our Noble Chefs.
Chef Adam Votaw
Chef Adam Votaw is part of an exclusive union of outstanding culinary artists. As Corporate Chef, Votaw drives the Noble House culinary direction as an integral member of a team led by Thomas Haas, Vice President of Food & Beverage. Together, the duo continues development of their independent restaurant concepts, coast to coast. Votaw returned to the US, and Noble House, following a corporate role with Rydges Hotels, where he developed multiple restaurant brands and concepts throughout Australia and New Zealand. Votaw was previously the Executive Chef of Riviera Resort in Palm Springs, California, LaPlaya Resort & Spa in Naples, Florida, and Little Palm Island Resort & Spa, in the Florida Keys, all owned and operated by Noble House. In 2000 and 2004 he was a James Beard House participant and continues to be an active figure in the industry.
Noble House Spicy Tuna Tacos
Spicy Tuna Tacos are a delicious staple at many of our Noble House restaurants across the U.S. and a guest favorite. Our chefs, such as Chef Roy Hendrickson depicted in the video here at Vessel Restaurant in San Diego, recreate Chef Votaw’s recipe and serve these tasty crowd pleasers from coast to coast. Now you can, too! Follow along the complete recipe and bring a taste of Noble House to your table.
Noble House Spicy Tuna Tacos.
Makes 10-12 small tacos
- 8oz Light Soy Sauce
- 4oz Rice Wine Vinegar
- 2oz Ginger Oil
- 1oz Fish Sauce
- 3oz Lime Juice
- 1tsp Sesame Oil
- 1tbsp Sriracha
Mix all ingredients together in a small bowl and set aside.
- 1lb of fresh raw fish, cut into a small dice
*This taco can made with quality tuna, salmon, or snapper – whatever you can find at your local market. When in doubt, ask your seafood counter!
Add the fish to the splash bowl and stir until fully dressed with the marinade. Set aside.
- 4 Avocados
- 1oz Olive Oil
- 2 Lemons
- 1/2tsp Minced Garlic
- 2tbsp Chopped Cilantro
- 1tsp Kosher Salt
- ¼ tsp Cracked Black Pepper
Peel the avocados and remove their pits. Juice both lemons into a medium-large bowl and add the avocados. Smash with a spoon, fork, or whatever you have on hand until smooth. Mix in all remaining ingredients to your desired texture and set aside.
- 10-12 wonton or gyoza wrappers
- 2-3 cups vegetable oil
Lightly fry the wonton or gyoza wrappers one at a time in about 1” of oil in a saucepan over medium-high heat. Remove each wrapper as it turns golden brown and place in a taco shell holder to harden.
Alternately, you can also use packaged hard taco shells!
Fill the base of each cooled taco shell with guacamole. Spoon diced fish in to fill the shell. Then garnish to your taste with additional toasted sesame seeds, cilantro, pinch of cayenne, and/or spicy aioli (just mix together equal parts Sriracha and mayonnaise). Enjoy!
Chef Roy Hendrickson
Roy Hendrickson is a seasoned, self-taught chef with over fifteen years of experience in the hospitality and restaurant industry. His expertise lies in leading a well-organized, and creative kitchen, with a focus on the guest experience. He has a natural passion for cooking combined with the desire for continual growth. Chef Hendrickson began his career abroad at Seasons Restaurant in Coventry, England, where he studied business during the years prior. At Kona Kai’s Vessel Restaurant, Chef Hendrickson’s cooking style is simple and classic with a focus on California comfort fare. His signature dishes include Pork Chops (mustard parsley spaetzle, upland cress, caramelized cipollini, sour cherry glace), Sea Bass (porcini dusted, confit peewee potatoes, avocado, wild mushroom, smoked bacon Dijon sauce) and Heirloom Apple Salad (butter lettuce, goat cheese, micro celery, granola, lemon olive oil, white balsamic).
Cider Brined Pork Chops With Spaetzle and Sour Cherry Sauce
Recreate Chef Roy Hendrickson’s very own recipe.
Ingredients for cider brine:
- 4 13oz to 16oz double cut pork chops
- 1 quart apple cider
- 1 quart water
- ½ cup kosher salt
- 1 cinnamon stick
- 1 star anise
To brine the chops:
Mix the apple cider, water, cinnamon stick, salt, and star anise together in a sealable container and place the chops in the brine. Let chops rest in brine for 24 hours.
Ingredients for spaetzle:
- 4 cups all-purpose flour
- 1.5 tsp baking powder
- 1.5 tsp kosher salt
- 2¼ tsp fresh ground black pepper
- 4 whole eggs
- 1.5 cups whole milk
- ¼ cup whole grain mustard
- 4 tbs Dijon mustard
- 1 tbs minced parsely
To make the spaetzle dough:
Place the all-purpose flour, baking powder, kosher salt into a large mixing bowl and mix by hand until even. Then add remaining ingredients and mix using a bowl scraper pulling the dough up with your hand until about chest height and slamming it down to incorporate air into the dough (about ten minutes). The dough should be elastic and hold shape in the bowl with minimal tackiness when ready
To cook the spaetzle dough, you will need:
- 1 bench scraper, dough scraper or knife
- Cooking spray
- Wire skimmer or slotted spoon
- Colander with medium size holes (not mesh)
- Parchment lined sheet tray
To cook the spaetzle
Fill medium pot with ½ way full with water, place on stove and bring to a boil. Once the water is at a rolling boil, spray the inside of the colander with cooking spray and place the colander on top of the pot.
With the bench scraper, place a portion of the dough in the colander and press the dough through the holes using a spackling motion. The dough will rise in the water when done. Skim the spaetzle with the wire skimmer and place on the parchment lined sheet tray. Continue with the remaining dough until all dough is cooked.
Ingredients for sour cherry pork glace:
- ¾ cup drived tart red cherries
- 2 cups sugar
- 1¾ cups water
- 3 tbs light corn syrup
- ½ cup sherry or cider vinegar
- 3 cups reduced pork stock
To make the glace:
Combine sugar and 1 cup of water with corn syrup in stainless steel pot. Stir gently with a spoon until just combined. Bring to boil and cook until medium golden brown. Turn off heat and slowly add the vinegar, then the cherries and remaining water. Cool the cherry sauce in the pot in an ice bath. Once the sauce is room temperature, mix it with reduced pork stock and season with salt and pepper to taste. Put pot back on stove on lowest heat until ready to serve.
Ingredients for final dish preparation:
- 1 cup all-purpose flour and semolina flour mixture (or just all-purpose flour if no semolina is available)
- 3 tbs grape seed oil or canola oil
- ½ pound bacon lardons (or thick cut bacon cut into ½ inch pieces)
- 4 tbs butter
To prepare entire dish:
Heat a heavy bottomed cast iron pan (or other oven safe heavy pan) on medium high heat. Preheat oven to 400°.
While the pan is heating, season the brined chop on both sides with salt and pepper. Dredge the chops in the flour mix.
Once the pan is at hot, add oil and sear the chops until golden brown, about 2 minutes each side. Once the chops are golden brown on both sides, place the pan with chops into oven and continue to cook until medium (about ten minutes for and internal temp of 135°).
While the pork is cooking in the oven, move on to the spaetzle. Heat a large heavy bottomed sauté pan on medium high heat. When pan is hot, add the bacon lardons, cooking until they are about 75% crisp. Add the spaetzli and butter to the pan. Cook the speatzle until crisp and golden brown; don’t move the pan while cooking and stir only once. When the spaetzle is cooked to desired doneness, drain on a paper towel to remove excess cooking fat.
Place spaetzle on 4 plates, then top each plate with a pork chop and sour cherry sauce.