Steven Shockley

Born and raised in Cincinnati, Ohio, Chef Steven Shockley grew up surrounded by good people, good food, and a rich history of farming. He soon realized his desire to impact people’s lives through the meals they shared together, and his passion has taken him around the world to many different restaurants, culinary schools, and kitchens. Shockley says he is constantly finding new ways to make guests experience food and drink in a way that defies their understanding of restaurants and what they’ve known of a dining out. He tells a story in every meal, combining fresh, globally inspired ingredients to create an enriched culinary experience. Shockley is currently executive chef at The Anchor-otr in his hometown of Cincinnati.

Goa for Breakfast

  1. Combine coconut oil, ½ chopped ginger root, chopped turmeric root, sliced onion, and peeled garlic cloves into a pan to soften. Add the cumin, cardamom, and 2 tbsp of the coriander.
  2. Add fresh curry leaves, lemon juice, dijon mustard, and water to the pan and let simmer for 45 minutes.
  3. To make the tomato jam, start by toasting 1 tbsp coriander. Slice the remaining ginger root and add it along with the cherry tomatoes. Once the tomatoes begin to blister, add the canned tomatoes and simmer until the mixture thickens.
  4. Run the curry sauce through a strainer to smooth and remove grittiness from the spices.
  5. Toast the bread with a bit of olive oil. Once toasted, spread a layer of tomato jam on one side, and top with a slice of prosciutto, and curry sauce. Finish with remaining slice of toasted rye and serve.

Vegetarian Uprising

  1. Combine lime juice, lemon juice, and olive oil and set aside for later use.
  2. Add saffron to water and allow it to dissolve and steep. Add mayonnaise to the mixture.
  3. Slice the tomatoes. Lightly salt them to extract moisture. Set aside.
  4. Finely chop the pickled beets.
  5. Toast one side of the rye bread while allowing the other side to remain soft.
  6. Toss the spinach leaves in the citronette.
  7. Assemble the sandwich by adding a layer of the saffron aioli to the soft side of the rye, followed by the dressed spinach, beets, and tomatoes. Top with some slices of sharp cheddar cheese.

Scarlet Pumpernickel

  1. Add mustard seeds to a skillet or boiling pot along with 1-2 c water and bring to a boil. This will help to remove bitterness.
  2. Slice brussels sprouts and do a quick pickle using equal parts champagne vinegar and rice wine vinegar. Ensure the brussels sprouts are completely submerged in the liquid and add pinch of salt.
  3. Add butter to frypan and sauté shaved ginger and red onion until they become translucent. Do not allow to caramelize. Add the duck livers to the mixture, and salt and pepper to taste, and allow to simmer for a few minutes until they begin to color. Do not cook them completely through.
  4. Add the duck mixture to a blender and puree with one egg yolk and cold cream.
  5. Once pureed, spread a layer of duck liver mousse onto a slice of classic pumpernickel bread. Top with pickled brussels sprouts and sliced red onion. Finish with the boiled mustard seeds.