At Vin Rouge in Durham, North Carolina, Chef John Knox prepares Provincial French cuisine in the restaurant’s large open kitchen. Upon being seated in this warm and inviting bistro, you’ll think you’re in Southern France. With dishes like the classic croque-madame, sweet breads du jour, escargots and a variety of moules, you’ll immediately be transported from Durham to a quaint French bistro.
Chef John is a Raleigh native and attended Appalachian State University for undergraduate school. Although his mother encouraged him to attend college, he always knew that being in the kitchen was his calling, thus, leading him to begin cooking at restaurants in his college town of Boone. Shortly after attending only a few undergraduate classes, he left Boone to pursue his culinary career, which landed him at Johnson and Wales. After graduating from culinary school, he worked in numerous kitchens across the country in cities like Boston, Nantucket, Aspen and Austin. Finally, he landed back in the Triangle at Durham’s Vin Rouge in July of 2015.
Chef John enjoys being a part of the Durham community. You can often find him with his wife Mary-Kate at a Durham Bulls baseball game or trying the many great restaurants in the heart of the city. He feels that Durham has a close knit group of industry people and you’ll often find many hanging out together after work.
Chef John is especially looking forward to participating at our Taste for a Cure Chef’s Gala. His sister has battled cancer and has won so far, so our cause really strikes a chord for him. Plus, Chef John is always open to doing anything to support his community. We hope you enjoy Chef John’s delicious French food at our Taste for a Cure Chef’s Gala on April 30, 2017. In the meantime, try his recipe at home for Bay Laurel Cured Trout.
Bay Laurel Cured Trout
Yields 4 servings
2 trout fillets (about 1 pound total)
1 cup kosher salt
½ cup brown sugar
8 bay leaves, pulverized in mortar or spice grinder
¼ cup bourbon
2 9”x13” baking dishes
Rinse trout in cold water and then rinse again in bourbon.
Combine salt, sugar, and bay.
In first baking dish, pour a layer of salt mix to cover the bottom. Lay trout fillets in salted pan so that they are not touching each other. Pour the rest of the salt mixture to cover the trout.
Place the second baking dish on top of the trout, and two cans of vegetables on top of the second baking dish. The cans act as a weight to press the fillets.
Place it all into the fridge for 20-24 hours depending on taste, basting the fillets twice with the liquid that will form in the bottom pan.
After the trout is finished curing, quickly rinse in cold water and then dry with a towel.
Slice thin, will last for two weeks in refrigerator.