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David Tetzloff

G. Michael’s executive chef David Tetzloff quickly worked his way up the food chain at this renowned Columbus bistro, starting as sous chef in 1999 before being promoted to executive chef in 2000.

He earned his A.O.S. in Culinary Arts from Johnson & Wales University (Charleston, SC) in 1996. While in Charleston, he was one of five young chefs selected to assist Beard-nominated chef Louis Osteen in the creation of his cookbook, Charleston Cuisine: Recipes from a Low Country Chef (1999).

David worked in several fine Charleston restaurants before moving to Columbus in 1999, bringing his talent to the kitchen (and delighted guests) of G. Michael’s.

Michael’s Finer Meats & Seafoods proudly supplies David Tetzloff and G. Michael’s with the center-of-the plate meats enjoyed by their guests.

 


Seared Scallops with Sweet Napa Cabbage Slaw

Restaurant: G. Michaels Bistro
(German Village, Columbus, OH)
Chef: David Tetzloff, Executive Chef

for the scallops:

8 -10 dray scallops
Canola oil
salt & pepper

for the slaw:
1 large head of Napa cabbage
1 red bell pepper
1/2 Vidalia onion
1 clove garlic
1/2 cup white wine vinegar
1/2 cup sugar
1/2 cup mayonnaise
1 tablespoon celery seed
salt
Tabasco sauce

for the garnish:
diced tomatoes
fresh chives

for the slaw:

• Dissolve vinegar with celery seed, then slowly whip in mayonnaise.
• Slice the cabbage, red pepper and onions very thinly.
• Smash the garlic clove into paste.
• Season the dressing to taste with salt and Tabasco.
• Pour the dressing over the vegetables and let marinate for at least 30 minutes.

for the scallops:

• Rub scallops with the oil and season with salt and pepper.
• Sear in non-stick pan over medium-high heat for 2-3 minutes per side.
• Place the scallops on the slaw to serve.
• Garnish with to diced tomatoes and fresh chives.

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3775 Zane Trace Drive Columbus, OH 43228
telephone: 614.527.4900