Chef Chat, Part 3: John Sheely of Mockingbird Bistro
Photos by Tam Vo

Chef Chat, Part 3: John Sheely of Mockingbird Bistro

This week I have been sharing my interview with Chef John Sheely of Mockingbird Bistro. After our conversation, I committed the deadly delicious sin of gluttony.

First up was his calamari, which was quick fried and presented with two dipping sauces: the basic remoulade and a sweet-and-spicy glaze. I'm not sure if I was supposed to, but I dipped each piece of squid in both sauces. Crazy, I know.

Chef Chat, Part 3: John Sheely of Mockingbird Bistro

Next was Grade A Hudson Valley foie gras. A huge chunk was seared and served with a St. Germain glaze on top of a crouton, candied marcona almonds, and slices of roasted Fredericksburg peaches.

Chef Chat, Part 3: John Sheely of Mockingbird Bistro

Then came the, as Sheely puts it, traditional bistro dish of veal sweetbreads accompanied by cippolini onions, crispy pancetta and a whole-grain mustard sauce.

Chef Chat, Part 3: John Sheely of Mockingbird Bistro

The snapper is Sheely's nod to the Gulf Coast. The pan-seared fish filet was served on top of a citrus salad with greens that came from Wood Duck Farm. The dish is highlighted with a house-made beurre blanc.

Chef Chat, Part 3: John Sheely of Mockingbird Bistro

The grilled prime strip steak frites came with sautéed Oregon wild mushrooms (crimini, shitake, and oyster), and watercress. The steak sauce was a veal and port wine reduction.

Chef Chat, Part 3: John Sheely of Mockingbird Bistro

Though the truffle and Parmesan fries were a side to the steak, these golden potatoes sticks could have taken center stage.

Chef Chat, Part 3: John Sheely of Mockingbird Bistro

I finished the meal with a "very simple" (as Sheely puts it) bread pudding. I wasn't sure where the simple came from since it's flavored with cloves, cinnamon, Granny Smith apples, day-old bread and served with caramel sauce and cinnamon ice cream.

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