King Estate
Pinot Noir Cookbook
Alison Barshak
Striped Bass, Philadelphia, PA
Link to Web Site

Bitten by the cooking bug at an early age, Alison Barshak wanted to attend culinary school; her parents, however, insisted that she get a college education. She solved the problem by majoring in fun at college while working in restaurants. Now, although she is only 33 years old, she finds herself at the helm of Philadelphia's most popular kitchen, having worked her way from prep cook to top chef positions at some of the city's best eateries. Alison's extensive travels in Europe, South America, Mexico and the U.S. have profoundly influenced her eclectic cuisine. She brings an extraordinary array of ingredients to Striped Bass' all-seafood menu.

Striped Bass occupies--with great style--the offices of a former brokerage house on Walnut Street. Its marble pillars, 28-foot ceilings, towering palm trees and luxurious banquettes combine to evoke the atmosphere of an exotic grand hotel. Along a back wall is the full exhibition kitchen; a spectacular 16-foot sculpture of a leaping bass disguises the hood and duct work. On this dramatic stage, Alison directs her legion of sous chefs, personally inspecting every dish. At her highly sought-after Chef's Table, guests sit right in the hubbub of the kitchen to enjoy a multi-course meal planned and prepared by Alison.

The restaurant, which opened in 1994, was named "Best New Restaurant of the Year" by Esquire and one of the "Hot New Restaurants" by Bon Appétit. Town and Country named Striped Bass the "hottest place in Philadelphia." Alison has been honored as one of America's Rising Star Chefs and has appeared in the prestigious PBS series of the same name.

Cedar Planked Sea Bass with Baby Turnips and Beets and Dried Cherry-Rhubarb Compote

Serves 4

4 6 to 7-ounce filets of sea bass or other firm fish
Vegetable oil to coat

Dried Cherry-Rhubarb Compote

2 cups rhubarb, about 2 large stalks, cut in large dice
1 cup dried cherries
1 cup grenadine syrup
1/2 cup water
Juice of 1/2 lemon, strained
5 tablespoons sugar
1/2 pound baby chiogga beets, or substitute baby red beets
1/2 pound baby golden beets
1/2 pound baby turnips
Vegetable oil to coat
Salt and freshly ground pepper
1/2 pound fresh Rainier cherries, pitted, or substitute another dark red cherry, such as Bing or Republic

Soak the cedar plank in water for about 45 minutes while you proceed with the recipe. The soaking will prevent the plank from getting scorched in the hot oven.

Lightly oil the filets and season with salt and freshly ground pepper.

To prepare dried cherry-rhubarb compote, combine the rhubarb, dried cherries, grenadine, water, lemon juice and sugar in a medium saucepan. Cook over medium heat until rhubarb is soft and cherries are plump. Taste for sweetness and add more sugar if needed. Set aside until just before serving.

Wash the beets and turnips well. Set out 3 squares of aluminum foil on work surface. Put the beets on one square, the golden beets on another, and the turnips on the last. Drizzle each with vegetable oil, season with salt and freshly ground pepper and toss lightly to coat. Close up each square of foil to make a little package and place side by side on a baking sheet. Roast in a 350 degree oven until tender, about 30 minutes. Remove from oven and open packets. Allow vegetables to cool enough to handle, then slip off peels, trim ends and cut in half. Keep the vegetables warm while cooking fish.

Turn the oven up to 500 degrees. Place the cedar plank in the oven. Place the filets on the cedar plank and roast until done, 10 to 12 minutes, depending on the density of the fish.

Meanwhile, warm up the cherries and reheat the compote and the vegetables if necessary.

To assemble dish, place each filet in the center of a large dinner plate. Place vegetables and cherries decoratively around the filet, then sauce the fish liberally with the compote.

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