Grindrod Christian - Grindrod, Christian

Christian Grindrod

Biography

Christian Grindrod grew up in the suburbs of Louisville, KY. He is a a graduate of the University of South Carolina and the Institute of Culinary Education in New York. He joined 1 Michelin Star Betony upon graduation from ICE and Villanelle in March, 2017 where he and his fellow Betony alumni team of chefs have been creating their unique brand of market-driven, New American cuisine.

Christian Grindrod grew up in the suburbs of Louisville, KY. He is a a graduate of the University of South Carolina and the Institute of Culinary Education in New York. He joined 1 Michelin Star Betony upon graduation from ICE and Villanelle in March, 2017 where he and his fellow Betony alumni team of chefs have been creating their unique brand of market-driven, New American cuisine.

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What is your favorite NYC restaurant? And what is your go-to dish? Halal Guys. I always get the chicken and rice with extra white sauce. What is your ultimate meal? steak wiz wit. What three things are always in your pantry? Old Bay, fish sauce, love If you weren't a chef, what would you be? I try not to be defined by my career. I would like to be known for being a loyal and caring friend, and an honest soul. If you could cook with anyone, who would that be? Gandhi. If he only ate 1 grain of rice a day it must have been a flavor blaster. What’s your favorite NYCWFF memory? First time attending.

Beet Tartare

 

 

Ingredients:

 

Red Beets
Champagne Vinegar
Olive Oil
Salt
Chives
Shallots
Pickled Mustard Seeds
Mustard Oil
White Truffle Oil
Walnuts
Canola Oil
Simple Syrup
Cloumage Cheese (or similar)
Dill

Beets

Directions:

 

Beets:

Toss large red beets in salt, champagne vinegar, and olive oil.
Roast at 400 degrees Fahrenheit for around 3 hours. Cool in cooking liquid. Peel beats and hachè finely. Season beets with chives, shallots, pickled mustard seeds, mustard oil, and white truffle oil.

Walnuts:
Cook down walnuts in simple syrup until thoroughly glazed. Fry in canola oil at 350 degrees fahrenheit and cool. Hachè finely.

Beet Chips:
Finely slice beets, toss with olive oil and salt. Bake at 375 degrees for 15- 20 minutes.

To assemble:
Layer walnuts, beets, cloumage cheese, beet chips and top with fresh dill.