J.A. Heneghan’s executive chef, Nicole Roarke, is passionate about color and fresh flavor. A one-time design student at New York’s Fashion Institute of technology and an honors graduate of the French Culinary Institute, she acknowledges that “food is my medium.”
Roarke’s crab crusted salmon, with lemon risotto, asparagus and roasted red pepper coulis – served at the Point Lookout tavern – is indeed an edible masterpiece; the citrus adds a bright, surprising pop to the meticulously arranged dish.
Roarke’s varied resume also includes stints as a caterer and culinary instructor. In this video from her “Chef Tips” series, Roarke offers advice on how to get the most from your citrus fruits from zesting to supreming.