Chef’s Corner
Welcome to the Chef’s Corner, an inside look at the men and women behind The Cavalier’s renowned dining establishments. Learn the culinary backgrounds and influences that translate into the unforgettable meals you enjoy at The Cavalier, and download some of our chefs’ favorite recipes to try them at home.

Guest satisfaction is the best reward a Chef can receive…that “wow”…that “Mmmm…this is great!”from the guest…the immediate reaction that needs no true words in order to say thanks.

With nearly 20 years in the culinary business world under his belt, Chef Bryant will tell you how honored & humbled he is to have such talented people working with him here at The Cavalier Hotel…from his Executive Sous Chef, Mr. Alonzo Washington, to his supervisors, cooks and stewards.

Ms. Carmen and Ms. Chereta are the Pantry Supervisors and have a total of nearly 60 years here at the Cavalier alone!  Ms. Carmen, known for her fruit & vegetable carvings, has been an employee for 35 years, and Ms. Chereta serving for 24 years.

Both of these wonderful ladies are award winning Chefs as well… Ms. Chereta just receiving her latest award this May from The Virginia Beach Tourism Council for her Banquet & Catering work. Please come and experience some of the wonderful creations made daily by these two ladies.

Come relax in one of our restaurants in the oceanfront Cavalier or the original Cavalier on the hill…enjoy any of our delicious choices on the new Summer Menu in the Sand Dollar Restaurant, the new menu tempts you with such delights as Cinnamon Roll French Toast, Bronzed Ahi Tuna, Crispy Oysters, Great Salads and our infamous Crabcake Reubens… then visit our Edy’s Ice Cream Shoppe in our atrium and sit and listen to the live entertainment every Friday & Saturday afternoon on our Breezeway Café.

The Tomahawk Veal Chop

Here’s a recipe for a stuffed veal chop for the home cook to enjoy…
*from an article / review in Portfolio Weekly Magazine February 2009.

Ingredients

• 2 ounces (¼ cup) Virginia ham, julienned
• 2 tablespoons unsalted butter, cut into ¼-inch slices
• 1 clove garlic, finely minced
• 1 ounce (½ cup) fresh spinach, stemmed and rough chopped
• Kosher salt and coarsely ground black pepper
• 1 ounce (¼ cup) *Muenster cheese, coarsely shredded
• **Smoked black sea salt
• 2 (thick cut, 12-14 ounce each) bone-in veal chops
• *Gruyere cheese may be substituted

**Smoked Sea Salt is available online at www.seasaltcentral.com and some specialty food stores. The sea salt is slow smoked over red alderwood, blackening the salt crystals and imparting a natural, earthy smoked flavor.

Method:

Preheat a stove top grill or outdoor gas/charcoal grill.
Set a rack in the middle level of the oven and preheat to 400 degrees.
Heat a (8 to 10-inch) skillet over medium-high heat. Add the Virginia ham and sauté until just starting to heat through. Add the butter, garlic, spinach, and Kosher salt and pepper to taste; cook until spinach is just wilted. Do not overcook; the spinach should still have some structure to it. Drain off excess juices and transfer mixture to a bowl. Cool to room temperature, then fold in the Muenster. Set aside.

Using a boning knife, carefully cut a "pocket" into the top end (inside curved side of the bone) of the chops, creating an area to stuff the mixture. Use your fingers to stuff the ham, spinach and cheese mixture to within a quarter-inch of the pocket opening, ensuring that none of the mixture is overflowing the edges. Season the chops generously with Kosher salt, black pepper and smoked sea salt.

Grill the chops over high heat until lightly charred, about 4-6 minutes per side. Transfer chops to a quarter sheet-pan and roast an additional 4-5 minutes, until internal temperature registers between 145-150 degrees.Transfer chops to a plate and tent with foil. Rest for 5 minutes before serving.

Serves 2-4