Featured Chef

The Vrola Meat Company is pleased to share with you our Featured Chef of column. We will be revealing to you some secrets from top chefs in the New Jersey area. From the executive chef’s name, the restaurant they represent to a unique recipe for everyone to try, we are sure to give you useful information and an ideal destination for your next dining experience.

Atlantic Bar and Grill
Saturday, August 22, 2009
The Vrola Meat Company is pleased to share with you this new addition to our website. For the next couple of months we will be revealing to you some secrets from top chefs in the New Jersey area. From the executive chef’s name, the restaurant they represent to a unique recipe for everyone to try, we are sure to give you useful information and an ideal destination for your next dining experience.

We will begin our sequence of chefs by introducing to you one of the most well known chefs and restaurants on the Jersey Shore. Executive Chef Michael Jurusz leads the culinary team at The Atlantic Bar and Grill, located in Seaside Park, New Jersey. This exquisite restaurant is situated on the Jersey shore overlooking the breathtaking views of the Atlantic Ocean. Here diners not only get to experience award winning food prepared by Chef Michael but also get to enjoy the finest features of the Jersey Shore.




The following is an interview with Executive Chef Michael Jurusz. I had the pleasure of speaking with Chef Michael about his cooking style, experience and overall passion for food.

KV: When did you realize you had a passion for food and wanted to be a chef? Did you go to culinary school or did you learn through experience?

Executive Chef Michael Jurusz: My mom is a great Italian cook. When I was young I used to enjoy helping her in the kitchen. I decided to go Ocean County Vocational Technical School for cooking. It was there that I realized I really enjoyed cooking and was pretty good at. I went on to learn more about food at Johnson and Wales University. I have a degree in Culinary Arts from both schools. Cooking came natural to me so that’s what I decided to do.

KV: That’s so great that you were able to go to school and study something that you love. I enjoy cooking as well and similar to you, I was introduced to it by my dad. What are some other positions you’ve held? ( i.e.; sous chef, line cook, appetizer chef)

Executive Chef Michael Jurusz: I have worked every Position in the kitchen from the dishwasher to the Executive chef.






KV: It makes sense. I believe everyone should be able to work every position in any job that they are in. It makes you really appreciate your employees. What makes your job most enjoyable?

Executive Chef Michael Jurusz: When a lot of people tell you how great both your food and restaurant are. It really is a great feeling. Another part that makes my job enjoyable is when I am honored with an award. I always give credit to my customers; they are the ones who make you successful.

KV: I have read some of your write-ups and of course tasted your food. You really do deserve each award that you have received. What are some things that you wish you could change about your position?

Executive Chef Michael Jurusz: The hours and stress. Both are very intense during the season.

KV: I could have predicted you would say that. That seems like the common answer with many restaurant owners and chefs. Do you or would you ever want to own your own restaurant?

Executive Chef Michael Jurusz: Yes I have co-owned one restaurant that was very busy. All of the hours I put in and the stress that I had were not worth the money I made so I ended up leaving. Maybe one day I will do it again.

KV: Yes sometimes you have to put yourself first. Explain the dining experience customers get when they walk into your restaurant.

Executive Chef Michael Jurusz: We try to "WOW" them when from the minute they walk in the door to the time they leave. We are located right on the ocean so we have an amazing view and atmosphere. One of the things I like to do for my restaurant is buy new plates for every menu change. It’s all about the little details that a lot of places miss. That is one of the things that set us apart from all of the rest.

KV: The views of the ocean really are spectacular. What kind of cooking style would you say you have? Do you prefer certain flavors, herbs or items? To you enjoy cooking proteins?

Executive Chef Michael Jurusz: My style has always been Fusion. I love to mix and match all types of food onto one plate. I get bored fast so I have to always keep creating new things. Yes, of course I love to work with all types of proteins.

KV: The dishes you create are both unique and delicious. Do you have a signature dish? Executive Chef Michael Jurusz: I just don’t have just one but I do have a couple of “Signature Dishes” that I do. The onion crusted Chilean Seabass is one and so is the Filet Mignon Medallions with a lump crab Gorgonzola Sauce. 

KV: Has your experience with Vrola differed from that of other venders? If so how?

Executive Chef Michael Jurusz: Vrola Meats is by far one of the best Purveyors out there. Besides the great quality of products, the staff is so friendly and knowledgeable it makes my job so much easier



KV: Thank-you it is an honor to be doing business with you. Would you like to share a recipe that people could try at home?


Executive Chef Michael Jurusz: Here is a recipe for a Hanger Steak made from Vrola hanger steaks.

 
Grilled Hanger Steak with a Wild Mushroom Ragu and Crispy Fried Onions
Serves 4  

Ingredients:
4 pc Hanger steak (cleaned and trimmed) from Vrola Meats
Montreal steak seasoning 
Sea salt
Cracked black pepper
2 cups sliced wild mushrooms (your choice )
2 cups demi glace or a rich brown sauce
1 cup tomato sauce ( jar or house made )
4 Tb spoons chopped fresh garlic
Chopped mixed herbs (rosemary, thyme, parsley)
2 big red onions sliced into rings
1 cup milk
2 cups flour

METHOD OF PREP
Mix Montreal steak seasoning, sea salt and cracked pepper in a bowl. Season hanger steaks and let sit. In a small pot sauté in oil the mushrooms, garlic, and herbs. Season the sauté with some of the steak seasoning
Add the demi glace and tomato sauce at the same time and mix well. Let simmer. Place the onions in the milk and let soak. Then remove, coat in the flour and deep fried till crisp season with salt and pepper.
Grill the steak to the temp you like (med rare is the best way to eat it) place steak on a plate and spoon on the mushroom mix and top with fried onions and enjoy!