Most of us can remember helping out our parents in the kitchen as children, but we weren't working the sautee line at 11 years old.
Chef Kelli Daniels, at only 30 years old, could be one of the most experienced chefs in the city, thanks to her father Lewis Daniels.
"My dad was the first black chef to run Caesar's Palace in Atlantic City. He taught me what I know, just as I hope I'm teaching my staff now," says Daniels.
Her father passed away in February and Daniels decided to use what he taught her. It's his recipes that are the inspiration for the new winter menu at The Drop. She's now recreating his home-made gnocchi, crab cakes and potato salad at the Martini Corner restaurant.
The kitchen at The Drop is a testament to Daniels' ingenuity. There's a
hot plate for reductions, two toaster ovens, a panini press, commercial
oven and a flat top grill.
"I've got less equipment than a frat boy," jokes Daniels. "I wish everybody could enter through the kitchen, so they would understand."
She has been at The Drop for a year and this is the third menu she's put together. Previously she was at Skies atop the Hyatt Crown Regency and Erling Jensen in Memphis, Tennessee.
"I feel like we're starting to create a bistro-style restaurant that really focuses on seasonality," Daniels says.
After considering what's in season and what can be acquired locally -- she uses Campo Lindo chickens, Kansas grass-fed beef and organic eggs -- Daniels starts by writing down her ideas.
"I usually put everything down on paper first to make sure the words go together and then challenge myself to make what I wrote."
Starters are highlighted by house-made gnocchi ($13,
parmigiano-reggiano, pine nuts, arugula, roasted chicken, warm bacon
vinaigrette) and crab cakes ($12, tomato and olive chutney, fennel and
preserved lemon salad, juniper vinaigrette).
"The menu is pretty staccato. There are no surprises here. It's all right there for you to enjoy. I think it's OK to do simple but complex food," says Daniels.
Small plates
include duck confit ($15, sauteed spinach, parsnip and cranberry
risotto, sambuca lemon butter) and Colorado lamb ($17, wilted arugula,
roasted sweet potatoes, pecan molasses).
"It takes two and a half days to complete the process for the duck -- I think you have to respect the ingredients. The only canned items I have are white beans. We make everything else from scratch, with the exception of the [Farm to Market] breads," says Daniels.
The collection of sandwiches -- listed under "With Your Hands" -- includes a
shaved prime rib ($9, fontina cheese, carmelized onion, horseradish
aioli, au jus on a baguette) and grilled cheese ($8, brie smoked
mozzarella, oven-dried tomatoes, basil pesto, ciabatta). And the restaurant serves 10 bruschettas ranging from sweet (goat cheese, citrus
cranberry compote, browned butter) to savory (carpaccio of beef,
porcini creme, dried capers). Diners can order four
for $14, or take advantage of a lunch special that's a half-salad paired with a
bruschetta.
"The bruschettas are a fun challenge," Daniels says. "It's a good time because it is whatever you can fit on that little piece of bread with big, bold flavor."
For dessert, Daniels has created daily flavors of creme brulee ($6), apple bread pudding ($6), and fresh baked milk and cookies ($4).
The winter menu will likely be up until the end of March, at which time
Daniels will design a new spring menu for her favorite season.
[Image courtesy of Eddie Crane]
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