Simple approach to food suits Southern son
Chef Scott "Randy" Mattson believes in keeping things simple. The Bensenville resident and father of three serves up fresh and flavorful dishes as executive chef at Chicago's Lawry's the Prime Rib. Mattson joined the Lawry's team three months ago, after feeding the crowds at both Northwestern University and Lettuce Entertain You's Petterino's.
Born in Massachusetts and raised in Connecticut and North Carolina, Mattson was brought up to appreciate a simple sauté and draws on his roots when preparing Lawry's classic fare.
How did you get into cooking? I started as a dishwasher in Connecticut. I was really good at my job and always finished quickly. I hate standing around, so I would try to make myself useful and learned to cook just hanging around in the kitchen.
Why did you get out of large scale cooking? I had a young family and the hours were becoming too much. Also, there are only so many things you can make when you are cooking for 1,000 people at a time. Don't get me wrong, we made some amazing food, but you can only do so much.
What was it like going from large-scale cooking to a restaurant setting? I was really hesitant to come back to a restaurant at first, but it's been great. I can be a chef and still be able to spend time with my family.
Do you get out to see your customers? I really like to stay in the kitchen for the most part, it's just my personality. That will be changing soon though, as I'm going to start going around to ask people what they would like to see on the menu and how their experience is going.
What has influenced your cooking the most? I grew up in the South and there I learned that if you have fresh food, you can make good food. There I learned to enjoy food in its simplest form, such as a sauté with salt and pepper.
Who cooks at home? I try not to cook too much at home because my wife is a pretty darn good cook. I do all the grilling.
Any grilling tips? Always make sure the grill is very hot and that it is oiled. I never use the sprays because they can be so dangerous. I just rub the cold grill with olive oil before cooking on it. That way the food never sticks to it.
What do you put on your steak? A good steak only needs salt and pepper. I prefer to use kosher salt because it is coarser and doesn't get away from you so easily.
What's in your future? I just want to keep having fun and take my career as far as it will go. I'm thinking of moving forward with catering, too.
Do you have any pastimes? I like to watch baseball games. One son likes the Cubs and one likes the White Sox. My daughter will be the tie-breaker, but at 21 months she doesn't really know what baseball is yet. She has been to a few games though. I also like to do some woodworking and made an awesome rocking horse and toy chest for my boys. I'm currently working on a wooden animal collage for my daughter.
Tell us about this recipe: Horseradish Crusted Salmon is not on the menu, instead it is the recipe I used as a taste test when I applied for my job here at Lawry's (100 E. Ontario St., Chicago, (312) 787-5000). Try not to use frozen fish as it never has a great taste. Find a source that you can trust and don't be afraid to ask questions, the little shops seem to be the best.
Horseradish crusted salmaon on parmesan arugula
2 pieces (8 ounces each) sockeye salmon
2 teaspoon kosher salt, divided
#189; teaspoon black pepper, divided
2 portions (1#188; ounces) horseradish crust (recipe below)
1 ounce arugula
6 slices heirloom tomato
2#189; ounces lemon vinaigrette (recipe below)
#189; ounce shaved parmesan
Reduce balsamic vinegar (see note)
Heat oven to 450 degrees.
Season each piece of salmon with #189; teaspoon salt and teaspoon black pepper. Slice portion of horseradish crust and lay on each piece of fish. Bake 8-10 minutes.
While fish bakes, slice tomatoes and fan them on plates. Toss arugula with remaining salt, pepper and lemon vinaigrette and place on top of tomatoes and garnish with shaved parmesan.
Place browned fish on top of cheese. The heat will melt parmesan and slightly wilt the greens. Garnish with a drizzle of balsamic reduction (it is very strong so only a little is needed).
Serves two.
Cook's note: To reduce balsamic vinegar, heat 2 cups vinegar over medium heat until it has syrupy consistency and sticks to a spoon. Store for 3 to 4 months at room temperature in a sealed container.
Chef Scott "Randy" Mattson, Lawry's the Prime Rib, Chicago
Horseradish crust
#189; pound unsalted butter
2#189; tablespoons fresh horseradish, grated
2 tablespoons prepared horseradish
#189; teaspoon fresh lemon juice
#189; teaspoon kosher salt
#189; teaspoon parsley, chopped
#189; cup panko (Japanese breadcrumbs)
1 sheet parchment paper
Soften butter in mixer. Peel and grate horseradish. Add all ingredients except bread crumbs and mix until blended. Add bread crumbs slowly, as depending on humidity, amount needed may vary. The mixture is done when it starts to pull away from the bowl at low speed. Place mixture on the parchment paper and roll up. Store for up to 6 months in freezer.
Chef Scott "Randy" Mattson, Lawry's The Prime Rib, Chicago
Lemon vinaigrette
2 tablespoons fresh lemon juice
1 tablespoon champagne vinegar
1 teaspoon shallots, minced
#189; cup oil
1 teaspoon fresh thyme, chopped
#188; teaspoon powdered sugar
Kosher salt
Place shallot, lemon juice and vinegar in blender and pulse until shallot is minced. With the blender running on low slowly add the oil. Add the remaining ingredients until well-combined. Store 7-10 days in refrigerator.
Chef Scott "Randy" Mattson, Lawry's
The Prime Rib, Chicago