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August 16th Recipes Start Here
August 16th Podcast
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Appalachian Roots to Culinary Heights
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From the hills of Tennessee to the kitchens of The French Laundry, Chef David Breeden’s journey is one of resilience, roots, and refined craft. In this episode, Gloria and Tech Tom share a conversation with the chef, then bring his spirit into your home kitchen with five adapted recipes; from citrus-cured trout, garden fresh beets; to soulful short ribs and a classic carry-in cake.
It’s a celebration of where we come from, how far good cooking can take us, and the nourishment that feeds body, mind, and spirit.
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Chef David Breeden
Chef David Breeden is a highly accomplished American chef known for his long tenure at Thomas Keller’s iconic restaurants, particularly as Chef de Cuisine (and later Executive Chef) at The French Laundry in Yountville, California.
Origins: Born and raised in East Tennessee (Greene County area), Breeden grew up influenced by traditional Appalachian and Southern cooking, especially from his grandmother. He had a challenging youth, leaving home young with little money, and found his way into restaurants as a teenager.
Photo Courtesy of Dylan Trotter and David Breeden
Early Career: He attended culinary school and started in Charleston, South Carolina, working in high-end kitchens and gaining exposure to Low Country cuisine alongside French techniques. A pivotal moment came from reading a Gourmet magazine article that inspired his pursuit of fine dining.
Thomas Keller Restaurant Group (TKRG): He staged at The French Laundry in 2005, impressed enough to join as meat butcher (a notoriously demanding role). He advanced quickly, became Executive Sous Chef at Per Se in New York (Keller’s NYC flagship), and returned to The French Laundry as Chef de Cuisine around early 2013—only the fourth in the restaurant’s modern history, succeeding Timothy Hollingsworth.
Achievements: He spent roughly 19 years with TKRG (including ~13 as leader at The French Laundry). He co-authored the 2020 cookbook The French Laundry, Per Se with Thomas Keller. Known for precision, mentorship, leadership under pressure, and blending classic French technique with Californian ingredients and personal Southern roots.
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This is where it all Began
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Photo Courtesy of Chef David Breeden
This is where young chefs are born and start with their creative ideas. And this recipe is really creative.
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Ocean Trout with Everything Green
A salute to Chef David Breeden’s Applewood Smoked Trout with everything green.
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About the Recipe: This home adaptation salutes Chef David Breeden’s Applewood Smoked Trout ‘Chaud-Froid’ with avocado mousse and cool green tones. A bright citrus cure and gentle oven cooking keep the ocean trout moist and flavorful, while a simple avocado mousse and a playful platter of fresh greens create a refreshing, celebratory dish. Have fun making it your own with your favorite green garnishes.
Assemble Platter
Arrange warm trout first and then artfully scatter the greens and apples around with and some other greens on a large platter. The avocado mousse can go between the greens or serve separately.
Greens you might like to use; thin green apple slices with a touch of lemon to prevent browning, fresh cucumber slices, green onions, watercress, cilantro, or microgreens, celery shoots, fennel fronds or even sea grapes if available. Serve with Avocado Mousse and any other green that tickles your fancy.
Serves: 3 to 4
pdf for Copy of Recipe -Ocean Trout with Everything Green
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Roasted Beets & Caramelized Leeks
Chef inspired recipe reflecting a French summer.
About the Recipe: This chef-inspired dish features roasted ruby-red beets and slowly caramelized leeks; simple garden vegetables treated with care to create an elegant first course, or refined side. Bright, earthy, and quietly luxurious.
Roast the Beets
Preheat oven to 400°F (200°C). Rub beets with olive oil and a good pinch of salt. Wrap individually (or together) in foil, placing fresh thyme stem on the top.
- Roast 45–60 minutes until a knife slides in easily. Set roasted thyme stem aside. Let beets cool slightly, then rub off the skins with a paper towel or under cool water. Cut into elegant wedges, small rounds, or irregular “petals.” Keep warm or at room temperature.
Caramelize the Leeks
Halve leeks lengthwise, rinse thoroughly between layers, then slice into thin half-moons or longer soft ribbons.
- Melt butter in a wide sauté pan over medium heat. Add leeks, a pinch of salt, and sugar. Cook gently, stirring occasionally, 12–18 minutes. Add the splash of water/stock if they start to stick.
You want them soft, sweet, and deeply golden in places—not browned aggressively. Season with pepper at the end. Keep warm.
Serves: 4 as a first course or elegant side.
pdf for Copy of Recipe – Roasted Beets & Caramelized Leeks
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A New Spin – Grandma’s Cucumber Salad
Everyone loved the touch of color and surprise cheffy touches.
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About the Recipe: Cucumbers and onions were a staple in our childhood home and atreasured recipe from our Appalachian Grandma. Everyone loved the bright flavor and crunchy farm-fresh cucumbers. We added a little color with red onions and used a sweet vinegar combo with just a touch of dill or fennel. The family loved it.
Cook’s Note: This recipe can be doubled for a larger serving. For a milder onion flavor, soak the sliced red onion in cold water for 5 to 10 minutes; drain before mixing. I used a thin-skinned English cucumber with fewer seeds. White Balsamic is a sweeter vinegar and champagne or white wine vinegar is more acidic.
Serves: 3 to 4
pdf for Copy of Recipe – A New Spin – Grandma’s Cucumber Salad
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Prime Braised Short Ribs
Chef-styled oven short ribs.‘
About the Recipe: These chef-inspired short ribs deliver deep, full-bodied flavor and melting tenderness. Slow cooked with red wine, aromatic vegetables, and herbs, they are finished with a silky sauce and can be served over creamy polenta. Great for a special dinner or when you want to impress without last-minute stress. The components can be prepared ahead and simply reheated. Short Ribs are known for their full-bodied flavor, tenderness, and versatility. They have a bold and beefy flavor and are filled with richness and complexity. Serve with roasted vegetables, mashed potatoes, or creamy polenta. They are a perfect way to impress your guests or celebrate with a special dinner.
Assemble and Serve
Spoon a pool of beef sauce onto each plate. Top with warm polenta or mashed potatoes. Arrange the short ribs and warm vegetables (with or without mushrooms) over the starch. Spoon additional sauce over the ribs. Garnish with torn basil, parsley, or fresh thyme leaves.
Serves: 4
pdf for Copy of Recipe – Prime Braised Short Ribs
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Apple Dapple Carry-In Cake
Sweet moist full-of-apples cake with a pour over butter rich topping.
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About the Recipe: Filled with 5 fresh apples, this easy-to-make cake is moist and a Southern sweet treat. It’s topped with a melted butter sauce that soaks into the cake, creating a flavorful glaze on top. This recipe is a perfect “carry-in” dessert that would be welcomed at any church or community meeting.
Yield: about 10 to 12 servings.
pdf for Copy of Recipe – Apple Dapple Carry-In Cake
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