Photo: ENGLE // OLSON
Sam Gilman is bringing fresh summer flavors to the menus of two Wayzata eateries.
Sister restaurants Eloise and The Grocer’s Table are embracing their next chapter this month by welcoming new leadership in the kitchen. Executive chef Sam Gilman brings over a decade of fine dining experience to the table with past leadership roles at acclaimed Twin Cities restaurants, including The Bachelor Farmer, Meritage, Sooki & Mimi and, most recently, Café Lurcat.
In regard to what brings him to Wayzata, Gilman says, “I have admired both restaurants from the beginning, and after meeting everyone involved, you could just feel the passion they had for Eloise and The Grocer’s Table. It felt like an exciting place to be part of a team that really cares and wants to grow.”
Gilman debuts his new summer menus starting with Eloise on June 24, followed by The Grocer’s Table the week after. We spoke with the chef to discover what diners can expect.
When developing the new summer menus, what guided your culinary program?
The biggest goal for me is to start by making the menus more seasonal. We’re switching up some different proteins [and] vegetables and making dishes lighter and brighter for summer.
Eloise’s current menu is decidedly global in culinary influence. Are you introducing any new styles of cuisine to the menu?
My plan is to still keep it decidedly global, but you may see a little more of anything from Scandinavian, Mexican [and] French to Southeast Asian touches.
Can you please detail one bite, small plate and large plate offering that will be new to the summer menu at Eloise?
For one of the new bites, we are going to be presenting a Foie Gras Macaron with raspberry and passion fruit. The foie gras is very rich, and both fruits help to balance the foie gras with tartness and sweetness.
A small plate to make the menu a little more seasonal would be a Summer Squash Salad with whipped ricotta, boquerones, lemon-caper vinaigrette and dill.
For the large plate, Basil Cavatelli with sweet corn, zucchini, cherry tomatoes, pine nuts and Parmesan. This is a vegetarian dish that is fulfilling and hits all the summer notes we are looking for.
How about new menu items making their debut at The Grocer’s Table later this month?
Heirloom Tomato Sandwich with braised collard greens, Swiss cheese, jalapeño coleslaw and Russian dressing on toasted rye. This is a vegetarian sandwich. The collard greens are braised for a couple hours with onion, garlic, sugar, vinegar and Old Bay seasoning. The collard greens make it a hearty sandwich, the tomato and coleslaw brighten everything up and the Russian dressing adds some tanginess. This would hold up to any meat-based sandwich.
Southwest Chicken Salad with mixed lettuce, smoked chicken, avocado, corn succotash, cotija cheese and chipotle-honey vinaigrette. A version of a cobb salad with a different flavor profile. Lots of garnishes, filling and slightly spicy.
Rapid-Fire Round With Chef Sam Gilman
What’s your favorite …
Kitchen tool?
A spoon, a good universal cooking and plating one
Way to unwind after work?
Getting home and saying hi to the family and pets, making some food and then catching up.
Meal to make for yourself at home?
Any kind of salad that would be half garnishes to half leafy green or a whole roasted chicken filled with lots of herbs, shallots and lemon.
Food-related movie or show?
Movie: The Menu (It’s a dark comedy with a great cast that centers around fine dining.)
Show: Somebody Feed Phil (Funny, interesting and makes you want to travel everywhere to eat everything.)
Unexpected flavor combination?
Pepperoni and anything. It’s my guilty pleasure, and I will put it on anything for myself. Not all the time. I know it sounds weird.
Recipe you’ve developed?
This is a universal vinaigrette that is great to use on anything from grilled meats, seafood, vegetables, chicken, salads, a marinade or whatever you feel fit.
Lemon-Anchovy Vinaigrette
- 450 g white wine vinegar
- 125 g shallot, chopped
- 15 g garlic clove, chopped
- 200 g anchovy paste
- 8 g lemon zest
- 8 g black pepper
- 150 g preserved lemon rind
- 1100 g grapeseed oil
- 50 g Dijon mustard
- 40 g fresh dill, chopped
- 50 g capers
- salt, to taste
Macerate the shallot and garlic by soaking both in the vinegar for 20 minutes. Add everything to a blender, and puree until very well emulsified. Check for seasoning.
Eloise
326 Broadway Ave., Wayzata
Facebook: Eloise
Instagram: @eloise.wayzata
The Grocer’s Table
326 Broadway Ave., Wayzata
Facebook: The Grocer’s Table
Instagram: @thegrocerstable
