Executive Chef, Oceana

Ben Pollinger, Executive Chef at Oceana Restaurant, has developed a unique cooking style that artfully blends locally produced seasonal ingredients with global flavors. Pollinger’s work was recognized in July 2008 when Oceana was awarded three stars in The New York Times and again when it was awarded a Michelin star. His sophisticated dishes, which highlight his international travels and background at some of the world’s most prestigious restaurants, also display his passion for creating a positive relationship between the earth and the sea. His commitment to cultivating this harmonious balance between the earth and the table is also evident at home in New Jersey, where he lovingly tends to his 500 square foot organic garden, which provides many of the vegetables and herbs used in his dishes at Oceana.

Pollinger discovered his love of cooking while cooking part-time in his college dormitory at Boston University and went on to attend the prestigious Culinary Institute of America, graduating as class valedictorian.  Upon graduating he headed to Monte-Carlo to work for one year at the world-renowned Le Louis XV under Alain Ducasse. Throughout his time in Monte Carlo, Pollinger explored the local culture, traveling extensively through the neighboring countries of France, Italy and Spain and developing his love and respect for local flavors, seasonal ingredients and the relationship between natural products and the art of cooking.

Upon returning to New York, Pollinger worked under Christian Delouvrier at Lespinasse. He spent the next seven and a half years working with renowned New York City chefs Michael Romano at Union Square Cafe, and Floyd Cardoz at Tabla. As Chef de Cuisine of Tabla, Pollinger learned about true Indian flavors and further expanded upon his global repertoire. During this time, he was greatly influenced by Danny Meyer’s emphasis on hospitality, which is a quality he brings with him to the experience he creates at Oceana.

Pollinger generously donates his time to various charitable organizations such as City Harvest, Share Our Strength, Autism Speaks and the James Beard Foundation.  He also serves as an advisor to the French Culinary Institute and the Alaskan Seafood Marketing Institute.

http://www.oceanarestaurant.com/

Serves 4

Soup
4 cups green tomatoes, quartered
2 cloves garlic
1 small jalapeño, stem removed
1 Tbs sea salt
One lime, peeled, leaving a ½-inch strip of peel
1/2 cup extra virgin olive oil
2 tsp cumin, toasted and ground fine
2 tsp coriander, toasted and ground fine
1 tsp black pepper, toasted and ground fine
1 cup picked cilantro leaves

Sautéed shrimp
16 pieces medium shrimp, shelled and deveined
1 Tbs Ancho chili powder or your favorite chili powder mix
3 Tbs extra virgin olive oil

Method:

Soup

1. Split garlic cloves in half lengthwise. Blanch in boiling water 30 seconds.  Drain and rinse under cold water a few seconds.

2. Combine green tomatoes, blanched garlic, jalapeño, salt, lime zest and lime into the Professional Series container and secure lid.

3. Select Variable 1. Turn machine on and quickly increase speed to Variable 10, then to High. Remove lid plug and slowly pour in olive oil through lid plug opening.

4. Once all oil is incorporated, add the ground spices and cilantro leaves. Blend 10 seconds more, add water as needed to bring to proper consistency. Adjust seasoning to taste. Transfer to a 2-quart soup pot.

Sautéed shrimp

1. Season shrimp with salt and pepper. Toss in small bowl with chili powder.

2. Heat a 12-inch sauté pan over medium heat. Add olive oil. Add shrimp in a single layer. Cook 30 seconds, flip shrimp and cook 30 seconds more. Remove from pan.

3. While shrimp are cooking, heat soup over medium heat, stirring frequently until hot. When it barely comes up to a simmer turn off heat. Adjust seasoning as needed with salt, lime juice or a pinch of sugar.

4. Arrange shrimp in four soup bowls. Ladle soup in bowl. Garnish with a few cilantro leaves.