Sunrise Chef Has Winning Recipe

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Tuesday, September 30, 2014 10:46 am EDT

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Dunwoody Crier

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A Dunwoody resident and head chef at Brighton Gardens of Dunwoody, Floyd Stephen flew to Washington D.C. last month for the “Sunrise Senior Living Senior Eats” Nutritional Challenge finals. Stephen’s original recipe, Miso Brushed Cod with Sautéed Spinach, was selected as the winner of the national contest over four other competing recipes.

Chefs from nearly 300 Sunrise’s communities across the U.S. submitted their best healthy, creative and delicious recipes that meet the unique nutritional needs of seniors, while embracing local flavors and ingredients. Only four finalists out of the United States and one from Canada were selected as the most innovative chefs of their kind.

Stephen was born in Belize City in Central America. After graduating from the Los Angeles Trade Technical College in its chef training program, Floyd went to work for the Jonathan Club, the premiere country club of California. During his six years at the club, Floyd worked with great chefs such as Michele Blanchet and Michel Richard. He also cooked for greats such as Julia Child and Paul Bocuse and was instrumental in putting on dinners for the Chain Du Rottisuer.  

Stephen moved on to open the J. Paul Getty Museum in Westwood, Calif., where he became the chef of the fine dining restaurant and served such guests including Al Gore, Margaret Thatcher, the Prince Of Wales, Kenny G and Rosa Parks. 

Floyd has also worked at Zen Zero, Warner Bros Studios and The Patina Group, the premiere catering company for the Emmy’s and the Grammy’s as well as catered for local celebrity weddings.  In 2005, he moved to Atlanta and went to work for Compass Group NAD. and opened Table 1280 at the High Museum and the Georgia Aquarium where he worked under chef Wolfgang Puck as banquet chef.

Now, Stephen is the the dining services coordinator for Sunrise of Dunwoody, where he has been for the last five years.

Miso Brushed Cod with Sautéed Spinach (Serves 6)

1 ½ lbs cod filets, 4 oz each

6 tbsp olive oil

3 each shallots, peeled / minced

3 each garlic cloves, peeled / minced

1 ½ lbs shiitake mushrooms, stemmed / julienned

1 lb stemmed fresh spinach

1 ½ cups chicken stock

¼ cup miso paste

1. Steam the fish for seven minutes, until internal temperature reaches 145 degrees for 15 seconds.

2. While the fish is steaming, heat the olive oil in a sauté pan over medium heat.  Add the shallots and garlic. Sauté until soft.  Add mushrooms and cook until the liquid evaporates.  Add spinach and sauté for 1 minute to wilt.  Turn off the heat and set aside.

3. Bring the stock to a boil in a separate pot. Whisk in the miso paste.  Simmer for 5 minutes.

4. Divide the spinach mixture evenly between serving dishes.  Place fish on top of the spinach.  Spoon miso sauce over fish.  Serve immediately.

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