Chef Glaister B. Knight of Newport's Brenton Hotel
A Chef with Jamaican Roots Elevates Local Foods with International Flavors
Executive Chef/Food and Beverage Director Glaister B. Knight
The Living Room at The Brenton Hotel, Newport
I always try to showcase my personal favorites on any menu, especially my love for vegetables. I source all the ingredients for this dish from the Farm Fresh RI Market Mobile. They source locally grown produce from around Rhode Island and deliver it right to my kitchen.
Ingredients
- 1 pound oyster mushrooms from RI Mushroom Co.
- Extra virgin olive oil
- Kosher salt, preferably Diamond Crystal, or sea salt
- Freshly ground pepper
- 4 plum tomatoes, halved
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped garlic
- 1 pound local asparagus, washed, woody ends trimmed
- 1 zucchini, sliced in ¼-inch slices on the diagonal
- 4 fresh local farm eggs
- 2 quarts water
- 2 tablespoons vinegar
- 1 teaspoon salt
- For garnish: Microgreens, lemon juice, extra virgin olive oil and flaky sea salt
Preparation
Preheat oven to 400°F. Trim woody ends from the oyster mushrooms, then toss lightly with olive oil and season with salt and pepper. Spread on a lined sheet pan and roast for 10 minutes. Remove from oven and keep warm.
For the tomatoes, lay halves on a lined baking sheet and sprinkle with thyme and chopped garlic. Drizzle with extra virgin olive oil, season well with salt and pepper and bake 15 minutes or until soft and beginning to caramelize. Remove from oven and keep warm. Toss the asparagus and zucchini lightly with olive oil and season well. Heat grill to medium-high heat and lightly oil the grates. Grill asparagus and zucchini until just tender.
For the poached eggs, boil 2 quarts water in a sauce pot. (While water is coming to a boil, divide and arrange veggies among 4 warm shallow bowls so you’re ready to serve when the eggs are done.) Reduce water to a simmer, add vinegar and 1 teaspoon salt to the pot and stir. One at a time, gently crack eggs and gently lower into the water. Cook for 4 minutes and remove with a slotted spoon, pat dry if needed.
Arrange eggs atop each of the veggie bowls. Garnish with microgreens, lemon juice, a drizzle of extra virgin olive oil and finishing salt. Serve with 100% love.
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