Meet Ethan Holmes, chef de cuisine at Second Bar + Kitchen
A berry crisp with a twist, courtesy of an Austin chef
Ask Ethan Holmes about his favorite Texas barbecue joint, and he recounts a tale of family tradition, family betrayal and smoked meat (click here to find out his favorite).
The native Austinite, currently chef de cuisine at Second Bar + Kitchen, attended culinary school in Vermont (“I froze my ass off”). He then cooked in kitchens in Boston, Santa Monica and San Francisco before returning home to Texas.
“The best-kept secret about my hometown,” he says, “is how much the food scene here has evolved and changed recently. It’s not just Tex-Mex.” Holmes further proves his point by baking a Berry Crisp with Vanilla-Goat Cheese Mousse for Sous Chef Series (click here for the recipe).
Click here to see the slide show, discover Holmes’ favorite tools and techniques, and learn what he’d eat for his last supper.
Berry Crisp with Vanilla-Goat Cheese Mousse
Yield: 8 servings
1 pound strawberries, hulled and quartered
1 cup blueberries
½ cup packed light brown sugar
1 tablespoon cornstarch
⅛ teaspoon freshly ground black pepper
2 tablespoons Marsala wine
½ vanilla bean, split and seeds scraped away and reserved
¾ cup sliced almonds
¾ cup almond meal (or flour)
½ cup all-purpose flour
¼ cup packed light brown sugar
Pinch kosher salt
4 tablespoons unsalted butter, cut into small cubes
8 ounces fat-free fromage blanc
4 ounces goat?s-milk cheese (chèvre)
¼ cup granulated sugar
1 vanilla bean, split and seeds scraped
1 teaspoon vanilla extract