By Maralyn D. Hill and Michelle Morañha Winner
While exploring the central coast of California and Cambria, we discovered Deborah Scarborough, chef/owner of The Black Cat Bistro. In addition to knowing the evening would be wonderful as soon as we entered, we discovered Deborah is one of the most passionate chefs we’ve encountered.
Deborah Scarborough | chef/owner of The Black Cat Bistro
Like many chefs, she started cooking with her grandmother, mother, and father. However, she has taken her talent to an exceptional level beyond their fine examples.
While in her twenties, in the entertainment industry in Los Angeles, Deborah felt her dream of being a chef was a pipedream. “After an amazing meal out, I would try to recreate it. All my gifts were cooking related.”
When questioned on how she felt about local products, her reply was quick and easy. “I grew up on a ranch and farm, therefore that has always been a part of my everyday life. When I first moved to Los Angeles to go to college, the available produce often didn’t taste like anything. I didn’t realize that could happen –- growing things that have no taste. When I cooked with those ingredients, my food just wasn’t as good. I find that more often than not, the further something travels, the less likely it is to reflect how it truly is supposed to taste.
“I am on the board of Pallet to Palate, an organization which promotes the farm to table experience in California’s Central Coast. This organization really made a difference to me, so that is why I dedicate a lot of my time to it. Since Pallet to Palate, I feel that we have developed much better communication between farmers and chefs and far easier to get the product. Of course, we are very lucky here, as there are so many local products for us to work with. I am also on the board of Slow Food San Luis Obispo, and we organize monthly outings for people so that they make that farm to table connection.”
As for favorite cooking utensils, Deborah’s induction burners are at the top of the list. “They heat up very quickly and use very little energy.”
Deborah exudes energy, so I had to ask what her biggest “ah ha” moment was. “I remember peeking out from the kitchen and seeing a painting that used to hang on my office wall when I worked in television. I thought, oh my God, this is MY restaurant. Being a sole proprietor of a successful restaurant keeps you so unbelievably busy that sometimes you forget that your dreams have come true. I sometimes still just walk out in the dining room to listen to the ambiance and think, ‘Wow, I can’t believe I actually pulled this off.’”
Deborah created the featured dish especially for this column. We know we both look forward to returning to the Black Cat and tasting more of Deborah’s delicious creations. We hope you enjoy this one.
Shrimp and Snow Pea Bruschetta
Black Cat Bistro Shrimp & Snow Pea Bruschetta
6 servings
Ingredients:
1 sourdough baguette sliced on the diagonal into 6 one inch pieces. (Keep the rest for another use)
¼ cup butter (cut in pieces for sautéed bread)
1 pound snow peas, trimmed and cut into julienne
6 very large shrimp, peeled and deveined and cut into ¾ inch pieces (about)
4 pieces bacon, diced and cooked until crispy
1-2 Tbs bacon fat
1 cup chevre (we use Happy Acres in Templeton, CA) room temp
½ cup mascarpone
¼ tsp truffle oil
¼ tsp freshly ground black pepper
1 Tbs chili oil
1 Tbs fine mint chiffonade
S&P to taste
Method:
Sauteé bruschetta bread in butter in a pan on medium heat until golden on both sides.
Whip mascarpone, chevre, truffle oil, and black pepper together until fluffy. Season with salt. Spread on the pan toasted bread slices.
Heat bacon fat in a pan on medium high heat. Sauteé the shrimp until slightly under done. Toss in the julienned snow peas and season with salt and pepper. Take off the heat and toss with bacon pieces. Spoon onto bread slices. Drizzle with chili oil. Sprinkle with the mint chiffonade.
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