Gonia-Brian

Brian Gonia

Biography

Brian started working with Chef Junghyun (JP) Park as one of the opening culinary team members for Atoboy. Quickly, he assumed the role as the Executive Sous Chef during which Atoboy was awarded 2 stars by the New York Times. As JP now shares his time between Atoboy and the new project Atomix, Brian has taken the reigns as Chef de Cuisine at Atoboy.

Prior to joining the team at Atoboy, Brian has worked with Chef Jonathan Benno at Lincol Ristorante as well as at the kitchens of O Ya led by the... READ MORE

Brian started working with Chef Junghyun (JP) Park as one of the opening culinary team members for Atoboy. Quickly, he assumed the role as the Executive Sous Chef during which Atoboy was awarded 2 stars by the New York Times. As JP now shares his time between Atoboy and the new project Atomix, Brian has taken the reigns as Chef de Cuisine at Atoboy.

Prior to joining the team at Atoboy, Brian has worked with Chef Jonathan Benno at Lincol Ristorante as well as at the kitchens of O Ya led by the James Beard winning Chef Tim Cushman.

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Sunchokes with Oyster Mushrooms and Black Truffle Cream

Inrgedients:

Soy sauce dashi:
2L Water
1 Sheet Dashima (kelp, kombu)
50g Napa cabbage
75g Moo radish
20g Garlic, minced
8g Ginger, mined
40g Scallion
600g Korean Soy Sauce (preferbly “Jin,” Sempio brand)
300g Sugar

Braised Sunchoke
2L Soy sauce dashi
40ct Sunchoke

Truffle Mayonnaise
2 Egg yolks
22g Chardonnay vineegar
10g Lemon juice
250g Canola oil
60g Black truffle Pate, La Rustichella
3g Salt
1t Sugar

Horseradish Oil
40g Horseradish
100g Canola oil

Mushroom mix
1600g Oyster mushroom
4 orange segments

Directions:

Soy sauce dashi:
Combine the water and dashima and set over medium heat. Remove the dashima as the water comes to a boil. Put rest of ingredients in dashi water simmer about 30 minutes. Strain the broth.

Braised sunchoke:
Put sunchoke into a large pot. Add soy sauce dashi and bring up to a boil. Reduce heat and simmer until tender about 10~20 minutes. Cool down the dashi with sunchoke in fridge. Recommend overnight.

Truffle mayonnaise:
Combine egg yolk and vinegar in medium bowl. Start whisking briskly, then start adding the oil a few drops at a time until seems to thicken. Add black truffle pate in mayonnaise base and season with salt, sugar and lemon juice.

Horseradish oil:
Peel the horseradish root and cut it into pieces. Put horseradish and oil in food processor and blend until evenly ground. Pour the horseradish oil into container then microwave 30 seconds. Cover tightly, and refrigerate for overnight. Next day, microwave another 30 seconds. Line as strainer with cheesecloth. Place the strainer over a bowl and pour the oil into the strainer about hour to allow the all oil to drain into.

Assemble:
Place the oyster mushrooms to form a ring. Slice the sunchoke into 1/8″ slices and place on top of the oyster mushrooms using the black truffle mayonnaise as the “glue.” Pour over the leftover dashi into the middle of the ring, top off the dish with the orange segments and a drizzle of horseradish oil.