Mad skills

David Ouimet of Purple Sage Catering

             Let us begin by reassuring everyone that David Ouimet of Purple Sage Catering is not a mad scientist. He may have mad skills and highly advanced knowledge, but he is more like a culinary magician. Or an artist. Actually…both.

            Since his team has five winning entries in the past two years at A Taste of Glynn, we thought we’d pick his brain for some insight into the inspiration for his fantastic gourmet creations.  That required a few lessons in culinary terminology, the first of which involved pinning down the definition of the very term, “gourmet.”

            “It has to do with a refinement in execution and cooking techniques, and the elegance of the dish,” he explained. “Take our pork osso bucco [a 2011 winning entry], for example. We create a braising liquid, take our time, basically love it and treat it right! It really lets the natural flavor shine through.”

            David admitted that what he really loves is a specialty called “molecular gastronomy.” No, it isn’t science fiction. Rather, it is the intersection of food science and the art of cooking that takes advantage of technical innovations and the properties of natural components of food. For example, by isolating some of the elements of a food item, David can create something completely new and unexpected.

            “I like to experiment with meats and sauces,” he said. “And with certain techniques of molecular gastronomy, you can take something like seafood and steak, layer them into one protein and have a true surf and turf entrée that is unlike any other.”

            Other feats of gastronomic science allow chefs to create fantastic new dishes that delight with unexpected temperatures. Reversed baked alaska that is hot inside and cold outside. Or shapes that amaze, like juice that forms itself into spherical pebbles. Certainly not for amateurs.

            Purple Sage has also won the competition’s Tablescape prize, which honors the caterer and restaurant with the most impressive presentation. He has also been known to create some knockout elements for other events. Like the stunning artistically carved melon used as a centerpiece in Elegant Island Living magazine’s summer 2011 issue highlighting entertaining recipes from A Taste of Glynn Cookbook,  available at the event or through the event website. David carries his design sensibilities into creating each and every plate. Where amateurs might need some help, he noted, is avoiding overcrowding the plate.

            “Keep it simple, and let the beauty of the food be the focus,” he advised. It allows you to keep the food at the proper temperature, too.”

            If he had the chance to be the guest, David Ouimet would take advantage of an opportunity to dine on delicacies he doesn’t have time to prepare for himself, since his popular catering company is frequently booked solid. His fantasy dinner menu includes such elegant dishes as a foie gras seared with brioche, plus a local arugula salad with blackberry ketchup. Dessert would be his mom’s special cake with seafoam icing.  

            Which celebrity chef is his favorite? It’s the Food Network’s Robert Irvine, host of the popular shows, Dinner: Impossible and Restaurant: Impossible. David thinks that Irvine’s daring feats of preparing unexpected food in the middle of nowhere remind him of the catering business, where you might have to “set up in a garage to prepare a sit-down steak and lobster dinner for 100 people.”

            Join the Purple Sage Catering team and 25 other local restaurants and caterers at A Taste of Glynn on Sunday, March 25 from 5 to 8 pm. at the King and Prince Beach & Golf Resort. Enjoy the music of The Three of Us, Not Brothers and Michael Hulett, and be sure to visit the Silent Auction to bid on a dazzling array of merchandise from local crafts and gift baskets to works of art and vacations. Tickets are available at the King and Prince, and SunTrust Bank locations on Demere Road and Sea Island Road, Palmer’s Village Café and Doug’s Bar & Grill on St. Simons. In Brunswick, purchase tickets at LaiLai’s, Hattie’s Books, color me happy, Zachry’s Seafood and Steak, Baby Mack’s and Moore Stephens Tiller LLC. Or call the Glynn Community Crisis Center at 264-1348.

Photo by Lindy Thompson, Golden Isles Photography