Shortly after taking his first restaurant job in his late teens, Matthew Basford knew that he was headed for a career in the kitchen. Growing up in Australia, he was exposed to cooking techniques that drew influence from Pan-Asian cuisine. After completing a four year apprenticeship, Basford was officially a “Qualified Chef”, and traveled to the United States.
In 2002, Basford moved to New Orleans and began working at Dominique’s, at the Maison Dupuy Hotel in the French Quarter. When Hurricane Katrina hit New Orleans in 2005, Basford was relocated to Atlanta. Within a week, he found himself in the kitchen at Canoe. He started as line cook, and worked his way up the ranks from sous chef to chef de cuisine. In 2013, Basford was named executive chef of Canoe and continues the legacy of the city’s longstanding bastion of fine dining. His commitment to serving fresh, seasonal ingredients marries well with the rich tradition of Canoe. (photos and bio courtesy of Emily at Melissa Libby & Associates)
Chef Basford created this wing recipe for the inaugural Atlanta Wing Fest!
Funky Spiced Springer Mountain Chicken Wings with Cauliflower Kimchi Blue Cheese Dressing
Makes 20 Chicken Wings
¼ Cup Gochujang (Fermented Korean Chili Paste)
½ Cup Ketchup
¼ Cup Simple Syrup (50/50 water sugar brought to boil and cooled)
4 tablespoon Soy Sauce (I use Bliss smoked soy)
1 tsp Fish Sauce (I use Red Boat)
2 tablespoon Sesame Oil
2 Shallots, small dice
4 Garlic Cloves, crushed
1 tablespoon Fresh Ginger, grated (use a micro plane)
¼ Bunch Cilantro (pick leaves to garnish and finely chop the stems)
Cauliflower Kimchi Blue Cheese Dressing
1 Cup Cauliflower Kimchi
4 oz Gorgonzola Blue Cheese
½ Cup Duke’s Mayonnaise
½ Cup Sour Cream
½ Cup Buttermilk
To make wing sauce:
In a medium sauté pan, sauté the shallot, ginger and garlic until aromatic. Add chili paste and cook for 1 minute. Then whisk in everything except the cilantro and bring to boil. Remove from heat and let cool. Add chopped cilantro stems.
To make dressing:
Blend the cauliflower kimchi with the buttermilk until smooth. Transfer pureed cauliflower to food processor and add rest of ingredients. Pulse until combined.
To cook wings:
In a 300F fryer cook wings for 10 minutes. Turn fryer to 400F. Once 400F, fry the wings a second time for 4 minutes until wings are crisp and brown.
In a stainless steel bowl toss wings with sauce, using enough to coat or more, to taste. Plate tossed wings with a side of the cauliflower sauce.
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