In a busy restaurant kitchen, great food is only part of the equation. Timing matters, consistency matters and having the right tools to keep everything moving matters too.
For the next stop in Where Great Energy Meets Great Chefs, our series with Pensacola Energy, the local natural gas provider, we stepped inside the kitchen at Reservoir with Executive Chef Justin Gaudin to see how natural gas helps power their fast-paced professional kitchen and one of the restaurant’s newest dishes.
Chef Gaudin prepared seared scallops served over a mushroom velouté, red pepper rouille along with grilled asparagus, turmeric-pickled onions and microgreens.
Lucky for Pensacola foodies, this isn’t just something we got to try behind the scenes. The scallop dish is a new addition to Reservoir’s menu and is now available for both lunch and dinner…