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Chef Ben LeFleche: Waterfront Beach Resort - 5 Questions, 5 Minutes

Chef Ben LeFleche: Waterfront Beach Resort – 5 Questions, 5 Minutes

Q – This is your second year at OC Chef’s Table, yes?
Chef BenLeFleche: Yes. Last year was our first year. We’ve been wanting to participate for awhile, but since we’ve been undergoing heavy construction these last 3 years, last year was the first year we felt we could really pull it off. It was awesome! The scope of what Illumination Foundation puts together is simply incredible.

Q – How long have you been at the Hilton Waterfront Beach Resort?
Sixteen very fast moving years.

Q – So, all this construction dust … has it been worth it?
Absolutely! Before the expansion we were stuck with just one restaurant space, so it had to cater to a mixed crowd of tastes and ages. Now we’ll have three restaurants – the Boardwalk for three meals a day, the Off Shore Nine club on the upper deck, and finer dining at Henry’s, which will be in the space that our one restaurant – Shades – has been all this time. Henry’s is set to open in March – hopefully – right after the OC Chef’s Table event.

Q – Is Henry’s your baby?
You might say that. I oversee all of the food and beverage here, but Henry’s is a dream we’ve finally made a reality. I’ve always wanted to do something more upscale and creative and, fortunately, our management lets us do what we know.

Henry’s will be an all-scratch kitchen serving just breakfast and dinner. I don’t know if many chefs do this in an entire menu, from butter to jams, jellies, in-house cured bacon, sausage … everything that touches the plate will be scratch.

We’ve spent the last few years developing relationships with small purveyors and farmers who don’t normally do commercial work because they’re just too small and specific. So, for instance, we’re working with a lamb farmer at a ranch up north who can pretty much tell you which blade of grass the lamb eats on any given day. Another farmer we work with raises Campeche Tarpon. We’re also bringing in high-quality meats like Wagyu.

Henry’s is about people who care about their food … on both sides of the table. We’ll be doing simple dishes that really showcase the flavors.

Q – Give me an idea or two of menu items you’ll be featuring
Well, I love our braised octopus dish with pomegranate jelly and black salt. That, however, is an item on the winter menu I was hoping I would be able to cook with an earlier open date … it might have to wait until next fall.

Q – Why the Henry’s name?
The restaurant is named after Henry Huntington who created his own railroad and trolley system out this way. It all started as a friendly competition with his uncle, who owned Southern Pacific. He purchased a defunct hotel here in Huntington Beach in 1911 and renamed it the Huntington Hotel – it was a big success. He created quite a legacy.

Will any of your new menus be on OC Chef’s Table menu?
Oh yes! The menu is already written as a compilation of dishes from all three of our new restaurants. The Offshore Nine is usually where people start their meal while watching the sunset, so that’s the opening course. And … we go from there!

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The top chefs in Orange County (along with a few surprise visiting chefs) are getting together again for the renowned OC Chef’s Table at Disneyland® Resort on March 3, 2019.
In it 6th year, OC Chef’s Table continues to help Illumination Foundation raise funds to provide permanent housing and services for homeless adults and children. With OC’s most imaginative chefs creating one-of-a-kind magical menus, it’s no wonder OC Chef’s Table is one of the most coveted gala tickets of the year.
See all 40+ chefs participating and secure your ticket at OCChefsTable.com. And, get to know this year’s phenomenal chefs as Diane Armitage sits down with each, asking 5 questions in just 5 minutes … 

 

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