Chef Dave Snyder brings two of my favorite restaurants, Halyards and Tramici, to the Golden Isles. His boat to table concept means when he isn’t in the restaurant then he is fishing. These passions overlap into his philanthropic efforts as well.

 

Snyder’s vision is to become a leader of hospitality and community service while teaching the next generation of hospitality providers in the restaurant world. His time at the University of Georgia taught him to balance school, work, and softball and he learned that you always do whatever it takes to meet your goals. He is applying that now through commitment to growing Halyards Restaurant Group and giving back while doing so.

 

Chef Dave, tell us about your favorite causes you support.

 

SNAPPER GROUPER ADVISORY PANEL FOR THE SOUTH ATLANTIC FISHERY MANAGEMENT COUNCIL- Fishery sustainability is important to me both professionally and personally. I want the resource available for successful industries, businesses, traditional jobs and for future generations to enjoy recreationally.

 

HOSPICE OF THE GOLDEN ISLES – What an important service for our community to have to deal with death with dignity and joy as well as sorrow. Hospice provides patients and families the tools to cope and succeed with the inevitable.

 

ST SIMONS FOOD AND SPIRITS FESTIVAL – Celebrate the bounty of our farmers and fishermen while generating funds for Hospice of the Golden Isles.

 

BOYS AND GIRLS CLUB OF SE GA –Enabling kids to grow into mature young adults and have a safe fun place to learn.

 

CHAMBER OF COMMERCE – Help our business community attract new businesses, keep our county growing, and improve where we live and work.

 

CONVENTION AND VISITORS BUREAU – Tourism is the backbone of our county’s economy and we need to work together to keep it growing.

 

GEORGIA RESTAURANT ASSOCIATION – Represent our S.E. corner of our great state and help the industry help the restaurants meet the daily struggles of our challenging and rewarding jobs.

 

CULINARY ADVISORY BOARD OF COASTAL COLLEGE OF GEORGIA – Help the next generation be successful.

 

The Recipes

 

SAUTEED SPECKLED TROUT with Crab Scampi Butter Sauce

 

 

Ingredients

FISH

2 ea        Georgia Trout Fillet, no skin

Salt and Pepper

2 oz        Georgia Olive Farms Olive Oil

 

SAUCE

2T           Shallots, peeled and minced

1t            Garlic, peeled and minced

4 oz        White Wine

1T           Lump Crab Meat

4 oz        Unsalted Butter, cold and rough cube

1T           Tomato, chopped

1T           Parsley, chopped

½ ea       Lemon to juice

Salt and Pepper, as needed

 

Directions

Lightly season one side of fish with salt and pepper

In hot pan, add oil then fish.

Cook until brown.

Flip and finish.  Should take total of about 3 minutes depending on thickness.

When you remove the trout from the pan after cooking, add shallots, garlic and wine.

Reduce by 80%.

Add crab and slowly whisk in butter.

Add tomato, parsley and lemon juice.

Season with salt and pepper.

Plating DISH

Plate prepared trout and spoon Crab Scampi Butter Sauce over the fish.

 

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SEARED SPECKLED TROUT with Mashed Edamame, Slaw & Sapelo Farms Honey – Miso Vinaigrette, and a Plum Wine Reduction

 

 

MASHED EDAMAME

Ingredients

3 cups   Edamame

1/2 lb     Ginger, peeled and large slices

4 ea        Garlic cloves, slightly crushed

1 gal       water

1 cup     Fish Sauce

1 cup     Soy Sauce

1 ea        Jalapeno, cut in half

Directions

Combine all ingredients and bring to boil.

Lower to simmer for 10 minutes or until done.

Strain and reserve only the edamame and a bit of the broth.

Puree the edamame in a food processor.

Use broth if needed to puree.

 

SLAW

Ingredients

Daikon, peeled and julienne

Carrot, peeled and julienne

Red Pepper, julienne

Snow Pea, julienne

Jalapeno, seeded and julienne

Cucumber, peeled and julienne

Whole Cilantro Leaves, picked

Chives, cut 2 inches long

Napa Cabbage, julienne

 

VINAIGRETTE

Ingredients

1 cup     Sapelo Farms Honey

2 T          Miso Paste

1 ea        Jalapeno, roasted, seeded, and pureed

3 T          Fish Sauce

1/2 cup Rice Vinegar

1/2 cup Lime Juice

2 T          Pickled Ginger Juice

2 cup     Vegetable Oil

1 T          Sesame Oil

Directions

Whisk vinaigrette together well.

Preparing Slaw

Gently mix slaw together with hands and then toss with vinaigrette.

 

PLUM WINE REDUCTION

Ingredients

2 cup     Plum Wine

2 oz        Soy Sauce

2 oz        Honey

1 t           Sambal

1 oz        Peeled Ginger, rough chop

1 ea        Lemongrass, rough chop

1 ea        Garlic Clove, peeled

1 bn       Cilantro

Directions

Combine all ingredients and reduce to consistency, about 80%

Strain and chill.

 

FISH

2 ea        Georgia Trout Fillet, no skin

Salt and Pepper

2 oz        Georgia Olive Farms Olive Oil

Directions

Lightly season one side of fish with salt and pepper.

In hot pan, add oil then fish.

Cook until brown.

Flip and finish. Should take total of about 3 minutes depending on thickness.

Plating dish

Plate slaw and mashed Edamame.

Place prepared trout on top of mashed Edamame.

Serve with plum wine reduction.

 

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FOR CHERI’S RECENT GEORGIA GIRLS POSTS with UGA ALUMNAE – click here 

FOR CHERI’S RECENT PROUST Q&As with UGA ALUMNI – click here

FOR RECENT POSTS on THE SOUTHERN C BY CHERI  – click here

  

     

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