Meet Marjorie Meek-Bradley, chef de cuisine at Graffiato
Perhaps it was her father’s Top Ramen Surprise that compelled Marjorie Meek-Bradley to become a chef. Dad’s creation--a stir-fry made with noodles, leftover meat and vegetables, an egg, and the contents of the ramen-seasoning packet--is one of the Graffiato chef de cuisine’s favorite food memories.
Born and raised in Ukiah, California, Meek-Bradley has lived in New York, Sweden and Napa, and now calls Washington, D.C.’s Capitol Hill neighborhood home. At Graffiato, she works with longtime friend (and former Top Chef hopeful) Mike Isabella, whom she met when they were both cooking at Marcus Samuelsson’s Washington Square restaurant in Philadelphia.
Meek-Bradley’s early formal culinary training was in baking and pastry, a foundation that has served her well. Graffiato has no pastry chef, so it’s Meek-Bradley’s job to create the dessert recipes in addition to the savory dishes. For Sous Chef Series, she made a sponge cake topped with roasted peaches, the ultimate summer dessert.
Roasted Peach Sponge Cake with Cardamom-Whipped Mascarpone
Yield: One 9-inch cake
Unsalted butter, 3½ tablespoons at room temperature
Large egg yolks, 12
Large eggs, 4
Granulated sugar, 1½ cups
Cake flour, 1½ cups plus 1½ tablespoons
Ripe peaches, 3 (halved and pitted)
Dark brown sugar, ⅔ lightly packed cup
Water, ¼ cup
Mascarpone cheese, ¾ cup
Heavy cream, 1½ cups
Ground cardamom, 2¼ teaspoons