August 20, 2005

Joe Raffa of Majestic Café will be at the market this Saturday, Aug. 20

Joe Raffa began his career in 1996 in the kitchen of the Morrison-Clark Inn after attending L’Acadamie de Cuisine in Gaithersburg, MD. Eventually working his way to the position of Sous Chef, Joe collaborated closely with Chef Susan McCreight-Lindeborg. He then ventured out, exploring New American cuisine at Equinox and “Nuevo Latino” cuisine at Cafe Atlantico. In 2001 Joe came full circle, rejoining Chef Lindeborg in opening the Majestic Cafe. With Chef Lindeborg’s departure from the Majestic in 2005, Joe became the Chef and intends on continuing the tradition of crafting seasonal cuisine with local Southern influences.

Cooking professionally is a second career for Joe. A graduate of The American University and US Naval War College, he spent almost 10 years as an auditor with the US General Accounting Office (GAO) before resigning to attend L’Academie de Cuisine.

Joe was born in Palo Alto, California and raised in Honolulu, Hawaii. He balances his life long passion for Hawaiian regional cuisine with a new found love for Southern fare.

The Chef at the Market Tour - Once a month throughout the summer, a chef with sustainable food interests leads a tour through the Arlington Farmer's Market. Coming next month: Jeff Buben of Vidalia for September 24.

Chef Raffa also offers this recipe for Summer Squash Casserole

8 Tablespoons unsalted butter, divided
1 medium sweet onion (such as Vidalia, Maui, etc.), diced
4 large yellow squash, washed
1 small red pepper
1 small green pepper
1 cup heavy cream
2 large eggs
2 cups Japanese bread crumbs (panko)
Salt and Black Pepper to taste

Melt 4 tablespoons of butter in a skillet and sauté the diced onion over medium heat until it is soft and sweet. While your onions are cooking, wash the yellow squash very well. Trim off both ends and cut lengthwise. Then cut slices about 1/3 of an inch thick. Add the squash to the onions and cook until the squash is tender. The squash will let loose of some liquid while it is cooking. Dice the red and green peppers and add them to the pan. Continue to simmer until the peppers are just tender. Season the mixture with salt and black pepper to your taste and remove from heat. Place the mixture in a bowl and let it cool a bit. While you are waiting, melt the remaining 4 tablespoons of butter over medium heat in another skillet. Add the Japanese bread crumbs and toast them, stirring constantly, until they are toasted to a light brown. Set aside. In a bowl, beat the two eggs and add the cream (this is a basic custard). Whisk together completely. Stir the custard mixture into the squash and mix well. Pour the mixture into an ovenproof casserole dish and top with the toasted bread crumbs. Bake at 350 degrees until bubbly.