CHEF WINSTON BLICK
Clementine's
5402 Harford Road
Baltimore, MD 21214
410-444-1497
About CHEF WINSTON BLICK
Chef Winston Blick was born and raised in Maryland. He spent much of his childhood with his Grandfather and Uncles, hunting and fishing in the rural areas around the Chesapeake Bay. Growing up around watermen and farmers, Winston got to taste the bounty of Maryland’s regional delicacies, which influences his cooking today. He started his culinary adventure as a dishwasher. After two days, he realized that where there’s fire, there’s fun and forced his way into the hot line. He’s been cooking ever since. Clementine is the culmination of years of training and experimentation, both professionally and for fun. Winston owns Clementine with his old lady, Cristin Dadant. His Mother, Paige, does all the baking. He can be glimpsed through the apple crates cooking with Joe Herbick and Jeremy Price.
A recipe from CHEF WINSTON BLICK…
Chicken Liver Pate’ with Bourbon & Thyme
Ingredients:
1 lb. chicken livers (fresh)
¾ lb. unsalted butter
1 shallot
2 cloves garlic
1 tsp. fresh thyme
Kosher or sea salt
Fresh ground black pepper
1/8 c. bourbon (your choice)
Directions:
Soak 1 lb. chicken livers in whole milk overnight. Drain. Melt butter in large saute’ pan. Soften shallots and garlic with pinch of salt and pepper. Gently poach chicken livers in butter until firm and still pinkish. Remove from heat and allow to cool down for 20 minutes. Place cooked mixture in food processor bowl and process until a smooth paste is formed. Finish with bourbon and thyme. Check for seasoning. May be seasoned aggressively; will be milder when chilled. Serve with crostini and jam or fruit.
