Here’s the Dish With Chef Chris Lucas
Here’s The Dish is a regular feature in the Sea Isle Times when we take you into the kitchens of some of the best restaurants in Sea Isle City and Strathmere.
Chef Chris Lucas
Debuting a brand-new menu, the Ludlam Bar & Grill offers nightly entertainment from 5-9pm, daily drink specials, and a fresh vibe this summer. From salads and handhelds to platters and burgers, families can enjoy dinner and live music each night of the week that will have them singing along from their tables.
Q&A
What did you always want to be when you grew up?
I’m not sure that I knew growing up, but I have been in the culinary industry since 1986 and I love it. Over the years, I have worked in every kitchen position possible. From pizza kitchens to my most recent accomplishment purchasing Penn’s Table in West Chester, Pa., in 2018. I have also been running a very successful catering business for years and hope to bring my experience in the industry to Sea Isle.Who/what inspires you?
People who give back in the world to others in need truly inspire me. I enjoy seeing and helping people grow who are under my direction.What is your favorite summer dish?
Ribs, crabs, corn on the cob and cucumber salad.Where do you find yourself most when you are not in the kitchen?
Usually resting, but I also love to get out and golf when I have the chance.What utensil can you not live without?
Besides a sharp knife, for me it would be a great sauté pan and spatula.What is the best part of being in the kitchen?
The best part about working in a kitchen is watching and being part of the group of people who simultaneously bring together dishes and the satisfaction of having great quality food delivered to customers.What is the hardest part of being in the kitchen?
Probably the hardest part is being on your feet 12-16 hours a day. It takes a toll on your body.If you could cook anywhere in the world, where would you go?
I would love to cook in Italy or Hawaii; they seem like beautiful destinations, and I would love to go to either place.What ingredient do you like to add to everything?
Almost every dish I create I love to use garlic, but also use butter.How do you handle working in a fast-paced restaurant environment?
When you’re working in the kitchen, your adrenaline is flowing. The end game of seeing our customers’ enjoyment of our food helps me thrive in this environment.
A Recipe From Ludlam Bar & Grill
Beach Town Tacos
Ingredients:
3 Fresh flour tortillas, grilled
6-to-8-ounce ahi tuna steak
Black and white sesame seeds
Salt and pepper to taste
Fresh cilantro to garnish
For the Slaw:
Julienne carrots
Purple and green cabbage
Fresh mango
Sweet chili sauce
Directions:
Pat dry the tuna steaks with paper towel. Add salt and pepper and house seasonings to taste and press sesame seeds on both sides. Add oil to pan and sear for about a minute on each side over medium to high heat. Prepare the slaw by tossing all ingredients together in a bowl, then assemble tacos. Add slaw to the tortilla, top with your perfectly seared Ahi Tuna and garnish with fresh cilantro.
Enjoy!
Ludlam Bar & Grill’s Beach Town Tacos
