Dave Shiplett of Soma Creekside.
Chef Dave Shiplett is beloved in downtown Bradenton for what he calls “southern style with a California attitude” at Soma Creekside Restaurant (1401 Manatee Ave. W., Bradenton. 567-4001; somacreekside.com). Such soulful items as grilled San Fran pretzel rolls, black truffle tater tots, and shrimp and grits, as well as strawberry lychee cheesecake make Soma a go-to lunch place for businesspeople and a vino-flowing hotspot at night.
Q: Tell me about the vision and concept for Soma, and what kind of feedback you receive from regulars.
A: Soma has helped bring a definition to the term ‘Bradenton restaurant.’ I want my place to be where the redneck fusion is, and the response to this move has been overwhelming. It’s very gratifying being a native and feeding people who know my grandpa.
Q: What is your culinary background and why did you decide to become a chef?
A: I graduated from California Culinary Academy in 1985, and I had, from the beginning, a natural talent to produce high-quality food very quickly, so I went with that.
Q: Where do you find inspiration for dishes?
A: I find inspiration from my past, combined with seasonal experiments. I try to remember flavor combinations from days gone by and see them in a different light, and combine that with what I feel like eating at the moment.
Q: What are some of the most popular dishes on the menu so far?
A: Wok peanut calamari with sriracha sauce is one. I make a killer crab cake that I’ve been seen selling for years and it never gets old. Mac and cheese is also back on our menu and selling like crazy.
Q: I hear you’re experimenting with beverages, too, to complement your wine list.
A: Yes, I’m also making grenadine from pomegranate and hibiscus for craft cocktails. Stay tuned for more about this.
PAN-BARBECUED SALMON WITH ANDOUILLE SAUSAGE AND REDSKIN POTATO HASH
Ingredients:
¾ cup ketchup
1 tablespoon dark brown sugar
3 cloves garlic, smashed and chopped
2 teaspoons molasses
2 teaspoons cilantro, chopped
½ teaspoon toasted sesame oil
½ teaspoon fresh ginger, grated
½ teaspoon chili powder
Pinch smoked paprika
¼ cup unsalted butter
1 pound redskin potatoes, cut into ½-inch squares and blanched until tender
½ pound Andouille sausage, chopped
2 green onions, thinly sliced
1 shallot, minced
2 tablespoons chicken stock
4 6-ounce skinned salmon fillets
1 tablespoon vegetable oil
1½ teaspoon Florida bay seasoning
Method:
To make the barbecue sauce, combine the ketchup, sugar, garlic, molasses, sesame oil, ginger and chili powder in a bowl and set aside. To make the hash, melt the butter over medium heat, add the potatoes and sausage, sauté for 12 minutes until the potatoes are golden brown, and stir in the shallots. Add the green onion and stock, sauté for three minutes, stir in the barbecue sauce, heat and set aside. Heat the pan to high, and rub the salmon with oil, chili powder and smoked paprika. Hit each side of the filet for four minutes and brush with barbecue sauce. To serve, place each filet on top of a serving of the hash, and drizzle with barbecue sauce.
Soma Creekside Restaurant is at .
