Culinary Arts and Coffee Beans

I love to cook and over the years I have found that adding coffee to my food ads a new bold taste. In 1965 my grand mother from Rhode Island introduced me to “Eclipse” coffee syrup .We just loved to pour it on ice cream or in a glass of milk. I also found out from Nana that this is the official state drink and that every one in Rhode Island was brought up on it. This was my first culinary use of coffee.

As a chef for fine dining at Park Plaza Gardens in Winter Park Florida in 1998,I used it to make a sauce for my slow smoked Boston Butt’s. I would start with strong coffee, brown sugar, onion, red vinegar, tomato paste, garlic, white pepper, asian dry mustard. Combined it creates a four star sauce!

A few years later, I found that I could make coffee smoke, along with citrus woods to make a fantastic Sea Bass dish. This led to many other chicken, beef and even lamb dishes. I often changed the type of woods used, but still applied the same freshly ground “French Roast” beans while smoking foods.

I love to smoke food with coffee as beans or ground fine .It takes hours to bring tenderness and flavor to all dishes in a low heat environment. Toady I have learned to do large block cheeses this way. I cut and serve them with fresh fruits and table crackers.

Now as a chef you are always looking for that new things to add to the palate of your guests. I cooked brunch for many years at the Copper Celler in Knoxville Tennessee. On of my signature baking surprises was not coffee cake but muffins with oranges and extra fine ground coffee in the batter mix.

My last dish with coffee is clams, muscles, and shrimp with a touch of fresh Espresso in a heavy cream sauce with fresh cranberries. I add fettuccine and a egg yolk to combine all for a wonderful dish.

So when you think of culinary arts and  coffee beans, do not think of just drinking it; break out a sauce pan or smoker and try coffee as a extra additive, you be glad you did!!

Chef Barry M. Ayres
Houston Texas