55 Seventy's chef Josh Sutcliff makes pan-seared barramundi with eggplant caponata

Hey, welcome back on this Friday morning. We say good morning to Chef Josh Sutcliffe with 5570, where wine tastings and good food are just your thing. That's right. Thanks for having me. That's what you do. Yeah, good morning. So, yeah, 5570 is a private members club in the heart of the Park City. It's right in Preston Center. We specialize in wine storage, so we've got about 4,000 square foot of chilled cellar space. So, yeah, we house a lot of bottles. Which applies to your name. Of the restaurant? Correct. So 55 degrees Fahrenheit, the perfect temperature for storing red wine, and then 70% humidity, which keeps the longevity of the wine at peak condition. Nice. Very nice. There you go. And you make some pretty good food, too. I will tell you. What are you cooking up for us today? We do. We've got this beautiful barramundi from my good friends down in Austin, Texas. They're called Minamoto Seafoods. So 55, 70, we just want to serve the best cuisine that we can and get the best products that we can. Yeah. So really just... This dish is going to, you know, really talk to the seasons and the product. So this beautiful barramundi, just a quick sear on it. So what kind of fish is this? What's the taste? It's like a white fish. So it's really like a cross, I would call, between a snapper and like a grouper. So it's got some really good texture to it. What is that green thing you just stuck on top of it? So the green thing, it's a little bit of French butter and some brioche with some fresh herbs in it. So you guys can kind of get the idea of this. So, Brandon, you want to grab this? Oh, absolutely. I'm going to turn it on for you. And just give that a nice, and just kind of, don't be scared, just torch that thing. Just torch it. Yeah, we're going to torch it. I learned how to do this just the other day. Here we're going to go right here. Oh yeah, it's bubbling now. That's right, and so as we torch it, you'll be able to smell the butter and the herbs that come out of that. Yeah! And so we're going to pair that with some Carolina Gold Rice. This comes from Charleston, South Carolina, it's the best rice in the country. And so... What is that that you just stuck in? This is some of the... So the play on this dish is corn, rice, and fish, again, very seasonal, end of the season corn, some cherry tomatoes, and some basil. We just mix a little bit of juice corn, which is this, and a little bit of fresh butter. Oh, okay. So it just adds some nice richness to it. Check out that bad boy. Inside, we've got a little bit of pickled corn, and we've got a little fresh roasted corn. How do I turn this on? Uh-oh. I got you. I got you. I got you. I got you. Okay. All right. That's beautiful. That's beautiful. Don't burn the house down. That's beautiful. That kind of looks like that, right? At the house, you'll throw that in the oven. Lauren, you want to take this right here? Yeah, sir. Just throw that right in the middle of that plate. Okay. I'll help you out. Do I need to do anything pretty with it? You don't. You just put it right in the middle. I'm going to just go in the middle. Just right in the middle. I'm just going to plop it. And we'll do the rest of it. Yeah, okay. Ooh, this is beautiful. So you're gonna take that in the middle. Look at that, boom, boom, boom. There, good, good, good, good, oh, probably not as good as you, but there we go, okay. I'm going to show you a little secret. We'll take your spoon, right, and this is kind of a play on risotto, right, so we'll kind of press it like this, and then we'll take that fish, right, we'll bake that in the oven, right, get that panade, as they call it, really nice and crispy, and then we'll just finish that simply with some cherry tomatoes that we blistered. I love that. All right, so it's just very nice and colorful. And what is this? This is an eggplant caponata, right? So there's a lot of different ways to do this, but we'll just kind of spoon that right on top right there. So that has got tomato and vinegar, and it just brings a life to the party. And again, eggplant's in season right now, so just taking really simple stuff. Seasonal stuff, great product, and just trying to highlight, you know, kind of French cooking and beautiful food. This is great. And again, this is in the Preston Center area, and it's membership only. If you know someone that's a member, you can easily go in there. You guys do lots of wine, like 100 wine tastings a year. I mean, you've got so many different events that go. And now you're moving to Houston, too. You've got another location that's going to be opening up there soon. Yeah, three weeks. So we're coming down to Upper Kirby in Houston, and we're very, very excited. What else is up here? Because I see we've got some meats here. Oh, yeah, yeah. So, again, the cuisine is all over the place. We really just want to try to speak to as many people as we can, right? So focusing on what we talked about. But we get nice char-grilled steaks. Beautiful. So this is a beautiful Texas prime filet mignon. Oh, it looks so good. Yes. cooked perfectly What is this red thing? Because that has my name on it. Okay, so this has been on the menu since day one. It will never go anywhere. This is our ham and cheese tartine. Okay. Some beautiful local baked brioche from Empire. We're baking some comte, kind of like a Swiss cheese we melt on top, a black truffle mayo, and then some beautiful shaved Iberico ham. Beautiful. 5570. Link on our website, fox4news.com. We'll be right back.