CHEF BENJAMIN ERJAVEC
Oceanaire Seafood Room
443-872-0000
About CHEF BENJAMIN ERJAVEC
Originally from Cleveland, Ohio, Ben Erjavec began cooking at a local marina at age 16. "I grew up fishing on Lake Erie," he says. "I loved cooking every fish we caught, whether it was walleye, perch and steelhead from the lake or largemouth bass from local ponds." After studying at Pennsylvania Institute of Culinary Arts in Pittsburgh, Erjavec moved up through the ranks of such establishments as A Taste of Excellence in Parma, Ohio, Blue Tip Grille in Mentor, Ohio and The Pinehurst Resort and County Club in North Carolina. He joined The Oceanaire in Baltimore as executive sous chef when it opened in November 2005, and was promoted to executive chef and operating partner in January 2007. "At the Oceanaire, our seafood is flown in fresh every day," says Erjavec. "Having product like that to work with is a great inspiration." He counts French, American and Asian culinary traditions among his influences.
A recipe from CHEF BENJAMIN ERJAVEC…
The Oceanaire Seafood Room’s
Broadway Champagne and Caviar Cream
Makes 1 quart
Serve over beautifully seared George’s Bank sea scallops for an elegant appetizer or entrée.
1 tablespoons olive oil
1/4 cup white onion, finely diced
1 tablespoon minced garlic
1 cup dry champagne
1 quart heavy cream
Salt and white pepper
1 stick butter
1 cup flour
4 tablespoons red Tobiko caviar (flying fish roe)
Heat olive oil in a sauté pan. Add onions and garlic and sauté until onions are translucent, but not browned. Deglaze pan with champagne and simmer until reduced by half. Add cream and simmer until reduced by one-quarter. Season with salt and pepper.
In a small saucepan, melt butter over medium heat. Whisk in flour to make a roux and cook for 3 minutes, stirring constantly. Add roux by spoonfuls to simmering champagne cream until the sauce reaches the desired thickness. Remove from heat and gently stir in Tobiko caviar.