Blake Bethem Chef
of Bistro Bethem

Following high school in 1990, Blake served four years in the United States Marine Corps. After a successful military stint he then entered Johnson & Wales University in Norfolk for a culinary arts degree. Upon graduation in 1997, Blake Bethem has resided in and around the Fredericksburg area. Blake's most recent career endeavors has brought him from the Executive Chef's position at The Riverview in 2001 to Bistro 309 which he and his wife purchased in 2004 changing the Bistro to his namesake Bistro Bethem. Between the restaurant and Blake's 9 year old son, he maintains a hectic schedule, but one he wouldn't change for anything. Look for Blake cooking beside the wood oven at his William Street Bistro establishment.

Recipe: Ricotta Fritters
Ingredients:
Makes 6 servings

6 green tomatoes
1/2 cup buttermilk
1 cup panko
1/2 cup cornmeal
1/2/2 cup flour
1/2 cup grated Vella Dry Jack cheese (can substitute Parmesan)
1 1/2 teaspoon chipotle powder
1 1/2 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
4 cups oil

Preparation:

Slice off ends of tomatoes and portion remainder into three slices per tomato. Place the buttermilk in a shallow bowl.

In another bowl mix together panko, cornmeal, flour, cheese, chipotle, paprika, salt and pepper.

In a heavy bottom skillet, heat oil up to 350°. Place green tomatoes in buttermilk, allow excess buttermilk to fall free, and toss in flour mixture. Place tomatoes in oil and cook for 1 minute on each side, remove and season lightly with salt and pepper.

After frying all the tomatoes, place three on a plate and garnish with Arugula Pesto and Tomato Relish (recipes follow) and serve immediately.

 

Bistro Bethemt
309 Williams Street
Fredericksburg, Va. 22401
540-371-9999
Fax 540-371-3756
www.bistrobethem.com