EXECUTIVE CHEF DAKOTA WEISS
CHEF DAKOTA WEISS BIO
Chef Dakota was born and raised in Lancaster, California before moving to Santa Fe, Mexico at the age of 12. While she has lived all across the United States including Arizona, Texas, and Florida, one thing remains the same as she spent many hours in the kitchen with her mother, suspense novelist Charmaine Coimbra. According to Chef Weiss, her mother is who she acquired her love for food, appreciation of fresh products and flair in the kitchen. She attended and graduated top of her class from Scottsdale Culinary Institute in 1997 where, shortly after, she worked under Chef Jeff Drew at Coyote Café and spent three years there cultivating her talents. She then spent six years working for Ritz-Carlton including the Ritz-Carlton in Atlanta where she made a name for herself working closely with Chef Bruno Menard and returned to Los Angeles to work for Jer-ne Restaurant and Bar at the Ritz-Carlton in Marina Del Rey. Soon after, Chef Weiss worked at Sunset Tower Hotel's Tower Bar and moved to Philadelphia to help open Stephen Starr's restaurant Parc. Although she has lived and traveled to other parts of the country, Chef Weiss will always consider Southern California home and worked at Hotel Shangri-La in Santa Monica before arriving at W Los Angeles.
Chef Dakota's Smoked Shrimp with Fried Green Tomatoes
1 lb peeled and deveined gulf coast shrimp
5 garlic cloves (brunoise)
1 sweet onion (small diced)
6 oz mesquite wood chips
1/8 cup water.
Using a 4 inch deep pan add your wood chips and water. Put onto a stove and turn the flame on high. When you see the chips start to smoke shake them a bit to agitate the flame. Once it catches on fire place the raw shrimp in a perforated 2 inch deep pan over the flames. Cover the pan and set to the side to allow time to smoke. Give it about 25 mins. Once smoked add them to a pan with oil in it and sauté with garlic, onions and season with sea salt.
Fried Green Tomatoes:
4 green tomatoes (sliced 1/4 inch thick)
2 cups buttermilk
1 cup flour
1 cup cornmeal
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon thyme leaves, fresh (chopped)
1 teaspoon smoked paprika
In a bowl add all ingredients except the buttermilk and the tomatoes. Mix it well. Place the sliced tomatoes into a bowl with buttermilk, coat it well. Then shake it off and place into the flour mixture. Repeat this step twice. In a shallow pan with blended oil add the tomatoes and fry on each side until a beautiful golden brown color. Place them on a plate with a paper towel to soak up the extra oil. Season them with salt and pepper.