Thanks to the high drama of TV cooking shows, chefs have
become superstars in their own right. And some really do earn
the praise. Of these, Brian Stickel, corporate chef of the
Clyde’s Restaurant Group and a lifelong Catholic, deserves
this top position after earning a degree at the vaunted
Culinary Institute of America and years of kitchen work in
Washington, California and New York.
A native of Danbury, Conn., Stickel said he slipped into the
food world because of his family life. “My grandmother had a
cooking show in West Virginia,” he said. “And my mom, who is
German, cooks very well. My aunt owned a catering company in
West Virginia, so food really has been a part of our lives.”
Thus inspired, he worked in restaurants while in college and
cooked often at home for friends. They complimented him on
his skills, suggesting he become a chef.
After college, Stickel attended the Culinary Institute of
America in Hyde Park, N.Y., before interning in Napa Valley,
Calif. After returning to snowy New York, Stickel came to
Washington, where he started working for other restaurants
before eventually landing at Clyde’s.
During his tenure, he has worked every aspect of kitchen life
in the group’s 14 restaurants, including at Clyde’s of
Georgetown, 1789 Restaurant, The Inn at Little Washington,
Clyde’s at Gallery Place, Clyde’s at Tysons, and finally, as
the executive chef at The Hamilton, Clyde’s in-town
restaurant and nightclub.
“Cooking is like playing soccer,” he said. “It’s the same
rush in teamwork. I have always loved it because I am under
extreme pressure.”
That pressure can result in temper tantrums and television
shows often depict high-end chefs yelling at their staff. But
that’s not Stickel’s way. The reason? His Catholic faith.
“Catholicsm applies to my management and how I treat people,”
he said. “People can go one of two ways. They can yell or
they can be kind.”
Reaching this top position as a young chef, Stickel remains
calm despite the pressure, leading staff to feel comfortable
to come and speak with him about kitchen and personal issues.
“That is how we can function,” he said, “and I am patient
with them, making myself approachable.”
Responsible for overseeing and hiring chefs for all 14
restaurants, Stickel asks that each chef cares about his work
and about the food he prepares. If a mistake happens, Stickel
wants them to come back and fix it. “Just come back the next
day and care,” he said. “And now we are seeing the new crop
of chefs in the company and that is starting to have an
effect. We have a lot of people who care about what they
cook.”
A staunch supporter of Clyde’s farm-to-table approach to
cooking, Stickel sources his produce locally and gets his
inspiration from what comes in to the kitchen.
“I look at the farmer’s vegetables, like Tuscarora farm,” he
says. “If I get 14 cases of asparagus, I need to do something
with it.”
That makes Stickel, representing Clyde’s, an ideal speaker at
the upcoming Second Annual Catholic Farm dinner, taking place
at Clyde’s Willow Creek Farm Sept. 7. Stickel, whose home
parishes are St. Marguerite Bourgeoys Catholic church in
Connecticut and St. Charles Boromeo in Arlington, can speak
effectively to how dedicated farmers can have a positive
impact on consumers’ lifestyle – and on their palates.
Brian Stickel’s Grilled Atlantic Swordfish with
Roasted Corn, Green Bean Succotash and Chimichurri Sauce
(serves 4)
4 (8-ounce) fillets, Atlantic swordfish, skin removed
Olive oil for coating fish
Salt and freshly ground black pepper to season
Roasted Corn and Green Bean Succotash
1 Vidalia onion, peeled and cut into small dice
4 tablespoons cold unsalted butter
1 poblano chile, roasted, skin and seeds removed, cut into
small dice
1 red pepper, roasted, skin and seeds removed, cut into small
dice
4 ears corn, shaved
¼ pound green beans, cut into 1-inch pieces on the
bias Green Beans (blanch, cut 1″ on bias)
3 Sun Gold tomatoes, cut in half
1 cup corn stock (place corn cobs and your onion scraps in
heavy bottom sauce pot, cover with water and simmer for 1
hour)
To make the succotash,
Chimichurri Sauce
1 bunch cilantro, chopped
1 bunch italian parsley, chopped
1 sprig fresh oregano, chopped
10 cloves garlic, minced
¼ teaspoon smoked paprika
1/8 teaspoon red pepper flakes, crushed
2 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
To make the chimichuri sauce, mix everything together in a
small bowl and set aside. This can be made up to 6 hours
ahead of time.
Lightly coat each piece of swordfish in olive oil and then
season it with salt and pepper. Grill each fillet for about 4
to 6 minutes on each side. While the swordfish is cooking,
melt 1 tablespoon butter in a skillet, and cook the onions
over low heat until golden, about 4 minutes. Add the corn,
peppers, and green beans, and sauté for a few minutes;
add the corn stock. Increase the heat to medium, reduce the
mixture by half and swirl in butter swirl in the remaining
butter. Fold in tomatoes to warm and season to taste.
To serve, ladle about ¾ cup succotash into the middle
of a large pasta bowl. Place one fillet swordfish on top of
the succotash, and spoon about ½ cup chimichurri sauce
across the swordfish and on three edges of the succotash.
Repeat, and serve hot.
