MDH: What would you tell someone who wants
to enter the culinary field?
JA: Did you know, if you study hard, work at it,
really love it, you can make $10 an hour after
graduation? In addition, you can work nights,
holidays, weekends, and get no benefits.
MDH: Anything else you want to cover?
JA: Okay…A guy walks into a bar (teehee)
seriously. My sons, Geoff and Charles, have a
beer and wine retail store in Asheville in a
really cool space. They have the largest craft
beer selection in Western North Carolina. Not
bad and they are profitable! Check out
Appalachian Vintner.
MDH: Personal favor--can I have the recipe for
the almond or whatever the praline vase is? I
have enjoyed that every time I’ve visited Zebra.
JA: I got this from Master Pastry Chef Chris
Northmore 100 years ago in Atlanta. We used it
as a sockle for desserts until one day a club
member asked for a “Welcoming Vase” salad.
That was around 1996. It became my signature
salad from that point forward.
MDH: Last question, Jim, would you be kind
enough to share one of your recipes?
JA. Not only will I share mine for Zebra Lobster
Waldorf, I’ll share Chris’ for Zebra Mushroom
Truffle Ragout on Creamy Polenta. I’m sure your
readers will enjoy both.
MDH: Thanks Jim, it is always a pleasure.
Zebra Lobster Waldorf
Prepared by Jim Alexander
Zebra Restaurant and Fine Catering
4 Appetizer Salads
1 Live Lobster, about 1 ½ pounds
Salted Water to boil Lobster
¼ Cup Crème Fraiche or Sour cream
2 Tablespoons Mayonnaise
2 Teaspoons Star Anise Syrup or Sambuca
4 Dried Apricots, diced
1 Stalk celery, diced
2 Tablespoons dried cherries
8-12 Pecan halves, toasted
1 large, just ripe, pear
• Bring water to boil, cook lobster
approximately 6 minutes
Cool lobster in ice bath, remove meat, dice
meat, reserve.
Place lobster meat in medium bowl, add all
ingredients accept lobster claws, toasted
pecans and pears. TASTE MIXTURE, adjust
seasoning with fresh squeeze of lemon, pepper
and salt.
To Assemble and Serve:
Using a mandolin slicer or very sharp slicing
tool, cut pear into paper thin slices.
Shingle approximately 6 slices for each portion.
Lay slices on work surface, top with lobster
salad, roll up and serve cold with toasted pecan
halves and lobster claw garnish.
Chef Notes: At Zebra, we finely shred
(chiffonade) some of celery and top the salad
as a garnish.
Zebra Mushroom Truffle
Ragout on Creamy Polenta
From Sous Chef Chris Wriggle
Serves Six
1 Tablespoon olive oil
2 Tablespoons unsalted butter
1/2 cup diced onion
1 Tablespoon minced garlic
2 Pounds chanterelles and/or morels, cleaned
and sliced
2 Teaspoons chopped fresh thyme leaves
2 Teaspoons chopped fresh oregano leaves
1 Cup chopped tomatoes
2 Tablespoons tomato paste
2 Cups chicken or vegetable stock
freshly ground black pepper
1 Tablespoon chopped fresh basil leaves
1 Tablespoon chopped fresh parsley leaves
4 Teaspoons truffle oil
1 recipe cooked polenta*
Chopped fresh herbs, for garnish (such as
basil, parsley, thyme)
Place a 12-inch skillet over medium-high heat.
Add the olive oil and butter to the pan. Once
the butter melts and starts to foam, add the
diced onions and sauté until translucent, about
3 to 4 minutes.
Add the garlic and cook until fragrant, about
30 seconds. Add the mushrooms, cook on high
43
stirring occasionally. Some browning is good,
about 10 minutes.
Add the thyme, oregano, chopped tomatoes,
tomato paste and sliced truffles and stock to
the pan. Bring the contents of the pan to a boil
and reduce to a gentle boil. Continue to cook,
stirring occasionally until the liquid has
reduced and thickened, about 20 minutes.
Season with the salt and pepper, and add the
basil, parsley and truffle oil to the pan. Stir to
incorporate and reserve.
*Soft Polenta
4 Cups water
1 Teaspoon salt
1 Cup polenta or yellow cornmeal
1 Cup
1-3 Tablespoons butter
2 shallots, minced
2 cloves garlic, minced
1 Cup grated Parmesan
Bring the water to a boil with salt, shallot and
garlic, whisk in polenta and return to boil.
Lower heat, cover and cook on low
approximately 30 minutes (read your polenta or
cornmeal instructions…some are finer mill and
quicker cooking…some take over an hour)
When polenta is cooked, finish with whole
butter (EVOO can be substituted) and cheese.
For plating:
Spoon soft polenta in center of bowl, ladle
ragout in center, sprinkle with fresh herbs just
before service. If you like, grate fresh truffles
over top like we do at Zebra!
Zebra Restaurant
Zebra Catering
Zebra Wine Bar
Breakfast, Lunch, Dinner and Catering
4521 Sharon Road, Charlotte NC
704-442-9525
zebrarestaurant.net