CHEF JOHN WALSH
Chef's Expressions
9526 Deereco Road
Timonium, MD 21093
410-561-2433
About CHEF JOHN WALSH
John Walsh is Executive Chef of Chef’s Expressions Catering - Born and raised in France, John spent 22 years abroad. During his early days, John worked his way up from his first job as a dishwasher in The Hard Rock Café, London while attending The University of London, where he majored in International Finance. He now runs the most highly acclaimed catering kitchen in the region. In 2008, John led a culinary Team to the National Championship of The Catersource Kitchen Contenders, a competition between catering Chefs from across the nation. John bought his first restaurant and catering company at age 25 and has since worked with many of the best French and American chefs. He was voted one of top ten chefs in America and Canada and in 2007 won the Best Chef of the Year for Maryland. John has been nationally published and is currently working on his own cook book. John also participates in local program such as Meals on Wheels, March of Dime and Days of Taste. He is especially excited to be working with Chef's Expressions, in an ideal collaboration. John says, “Jerry Edwards and I share a vision for ultimate catering and culinary experiences.” John’s specialty is American cuisine with a Provencal and Tuscan influence. John has also mastered Eurasian cuisine by blending the two cultures together and developing some unique and delicious food combinations. He prefers organic produce in many of his dishes and uses many organic herbs and flowers for garnishing. Along with Sous Chef Will Jones he creates the most magical dinners among any catering culinary team.
A recipe from CHEF JOHN WALSH…
Lobster Sausage
6 ounces raw shrimp
6 ounces lobster meat chopped
4 ounces raw scallops
4 tablespoons of chopped Thai Basil
2 egg whites
1 tablespoon of chopped shallots
3/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
1 sausage casing
Mix shrimp and scallops in food processor to form a paste. Add the egg whites, Thai basil, shallots and heavy cream while blending continuously. Add the chopped lobster to the mix. Season with salt and pepper. Place mix in a pastry bag and pipe into sausage casing. Poach the filled sausage in seasoned milk until firm. DO NOT OVERCOOK or the sausage will burst. Shock the sausage in an ice water bath to stop the cooking and cool the sausage.
