Chris ClimeWhen you’ve mastered Caesar Salad by the age of nine, where else is there to go but into a culinary career? Christopher Clime followed his destiny, and he now finds himself perched at the top of one of the hottest restaurants in town. As Chef de Cuisine at Acadiana, the newest sister restaurant of the popular DC Coast, TenPenh, and Ceiba restaurants in Washington, Clime brings his version of Louisiana-inspired cuisine to the nation’s capital, which he calls home. And make no mistake: home is an important word to Christopher Clime. Clime had a colorful childhood in northern Virginia and in Puerto Rico, where his father was Commanding Officer at Roosevelt Roads Naval Station. No matter where they lived, the Climes were always entertaining – their guests often high-ranking dignitaries – and for the Clime family, entertaining was always a family affair. Graduating at 17, Clime headed straight for Providence, Rhode Island, and Johnson & Wales University. Following his New England training, Clime stayed focused on the South. Post-graduation opportunities were waiting in Charleston, South Carolina, at the very exclusive five-diamond Woodlands Resort, where Clime served as chef de partie, a job he describes as “basically, a jack-of-all-trades.” His six years in Charleston gave him a solid grounding in the techniques, traditions, and flavors of southern cooking. It also brought him to the attention of a major corporation that brings him to Augusta, Georgia as a private chef for its executives and guests at The Masters Golf Tournament, an opportunity he still looks forward to every year, serving lavish banquets often based on Low Country cuisine. But while things were going well and he was receiving rave reviews in Charleston, Christopher Clime’s future suddenly had to be put on hold; his mother was diagnosed with breast cancer, and had him return immediately home to Virgina. Needing a distraction at one point, he brought his application to Jeff Tunks at DC Coast, and was immediately hired as a tournant (“basically, another jack-of-all-trades position, a kind of substitute Sous Chef”), which suited Clime’s schedule well. After a year of constant dedication to his mother’s care, Clime was ready to take on more responsibility. Clime forged ahead at DC Coast and then at TenPenh, which provided a creative outlet for this young man during a trying time in his life. All the while, Tunks and his team were already planning the third jewel in their crown, and Clime was the logical candidate for Chef de Cuisine. Clime’s youth in Puerto Rico had imbued him with an inherent sense of Latin cuisine. Two years later, Tunks and his partners were set to open Acadiana, a fourth restaurant that would draw its inspiration from the rich culinary tradition of southern Louisiana. Tunks had spent four years in New Orleans, and knew just what he wanted the restaurant to be. He also knew just what he was looking for in a Chef de Cuisine, and again tapped Christopher Clime. Clime explains that authentic Louisiana cooking is what they serve at Acadiana, but with a contemporary, urban approach for their Washington clientele. “We peel the shrimp for you, but flavor it with the same delicate combination of Creole seasonings we found again and again in rural Louisiana – paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper.” Acadiana is enjoying unprecedented popularity, and already, in November 2006, Christopher Clime has been named one of Washington’s Top Ten Hottest Chefs by DC Style magazine. Has it gone to his head? Not at all: he’s found the ideal balance – his beloved southern cooking, right here at home.
Chris Clime: Hello, my name is Chris Clime. I am the Chef de Cuisine at Acadiana Restaurant, Washington DC in the heart of the Penn Quarter. What we are going to do today is show you how to cook Louisiana Crawfish touffe.
I kind of learned this interpretation recipe from a woman called Aunt Boo, down at Abbeville Louisiana, and what we are going to do today, is we are going to take our fresh crawfish, which we have right here. We are going to use a Holy Trinity, which is actually a Holy Trinity of celery, peppers and onions. Now, we are using both peppers, both the red sweet and green peppers, but you dont have to be, thats kind of like I said like our interpretation to give a little tweak if you will. Some sweet diced tomatoes, we also need scallions, garlic, bay leaves, chopped parsley, rough chopped, Creole seasoning, couple knobs of butter. Scallions and salt of course, to adjust some seasonings and then we have our crab stock. We use a crab stock and/or a shellfish stock, and when then season, like right now we have seasoned mudbug, this is crawfish themselves. So we actually use the heads and everything to make the stock. It is very similar to the shrimp stock that we made in before here in Acadiana, minus the Lee & Perrins. So any kind of shellfish stock will do and we are ready to go, we are going to start, we are going to make Louisiana Crawfish touffe, Aunt Boos style.