Exectuive Chef and Owner of David’s Restaurant, David Turin

By Maralyn D. Hill, The Epicurean Explorer

Norm and I were pleasantly surprised by Portland’s Arts District – it has had an amazing Renaissance.  You can enjoy works of art by Picasso, Monet, and Maine’s own rising stars. But the caveat is one award winning chef-owner and artist in residence at David’s Creative Cuisine, David Turin.  He is turning out old favorites and amazing new creations at the foot of Portland’s Arts District at 22 Monument Square. Whether your taste runs to the expressionist or minimalist, you’ll find that David’s really cooks.

You will be able to experience David’s cooking at an Art of Dining and Grand Tasting at the Hass residence at the Kennebunkport Festival 2012, and of course, at his restaurant, David’s Monument Sq. in Portland, Maine.

Let’s learn a little more about David…

Maralyn D. Hill: Chef, I can never answer this question, as I keep finding more delicious dishes. However, of what you are currently preparing, do you have a favorite dish?

Chef David Turin: I’d have to say right now it would be Pork and Bacon with Balsamic Apples which I have shared below.

MDH: What would you pair that with?

DT: A 2009 Gigondas, Perrin.

MDH:  Can you pick out and share your biggest Ah-ha moment in your career?

DT: One of the most exciting ah-ha moments took place 12 years ago. We moved our restaurant from a popular spot that was always busy to a much more barren spot. The moment my first customers walked in I was so relieved. I realized that people really were willing to go a little out of their way and change their routine to come to David’s to dine. Honestly though, things happen all the time, I’m always learning and experiencing new ah-ha moments.

MDH: What cooking utensil can you not live without?

DT: A heavy pot, I like a good solid 3/8″ of metal bottom on the pan so food cooks really evenly. We often reduce stock for sauces and you need a good pot to do that. That and a flat edged wooden spoon, those two elements are essential. If you add a sharp knife to that, you can really do anything.

MDH: When you are not creating masterful dishes, how do you spend your time?

DT: Surfing. I’ve been surfing for a little over 20 years now and I like to go year round, especially if I can go somewhere warm for a winter trip. During the winter in Maine, the beaches are so quiet it’s really beautiful. I also like listening to old literature on tape, the classics. I’m listening to Sir Walter Scott these days. I read and listened to all of the works of Alexandre Dumas last year.

MDH: What recommendations do you have for those wanting to be chefs?

Roasted Pork and Bacon with Balsamic Apples

DT: Aim to always cook food that you are interested in. I’m focused on the execution rather than the creation. A lot of people think that being a chef is highly creative, and there are creative aspects of course, but there is also the zen of doing something repeatedly that you’ve done well. The dishes need to be as good or better each time you make them. At some point you are known for a certain style, or a certain dish, and you have to really learn to revel in the execution and understand that that is an art in itself. Another enormously important thing to remember is that there is a life outside of this business, so you can maintain balance and not burn out.

David Turin will be a prominent fixture at the Kennebunkport Festival.  In the meantime, try out his recipe for Roasted Pork and Bacon with Balsamic Apples.