Travis TimberlakeDateline: Washington, DC, 1978: Travis Timberlake’s parents open Timberlake’s, a landmark casual restaurant and watering hole in the bustling Dupont Circle neighborhood. Gus DiMillo, now co-proprietor of four of Washington’s top restaurants, has just come to town and is Timberlake’s head waiter. Some time later, at age 13, young Travis begins work as a busboy. Fast forward, as over the years, Timberlake’s was Travis’s home away from home, with his mom, dad, and sister all playing their respective roles at the restaurant. He eventually learned every aspect of the business in this warm and friendly environment, as waiter, cook, bartender, and manager. He also learned, just by being there, that he loved the charge of the restaurant atmosphere – and making people happy. Travis went off to Marquette University, where he earned a degree in Business. During his second two years of school, he gravitated back to the food service industry, working at the Milwaukee Buck’s stadium for Bradley Center Catering. From celebrity dinner parties in the media room, to banquets for 2,000 out on the field, Travis’ kitchen and management experience expanded, and his interest grew. He decided to go to culinary school. Applying only to the prestigious Culinary Institute of America, Travis found himself training with the best and graduating with honors. His culinary externship was at the Arizona Biltmore in Phoenix, an exclusive Frank Lloyd Wright-designed resort. After graduation, he made good on a promise to his parents to help out back home at Timberlake’s, updating the menu, training cooking staff, and using his business skills in the office. Before long, Gus DiMillo, who had remained close to his old employers over the years, called and asked what Travis was up to. Travis was soon interviewing with one of DiMillo’s partners, Executive Chef Jeff Tunks. The rest, as they say, has been history. Tunks hired Travis as a Grill and Sauté Cook at DC Coast, the first of Passion Food Hospitality’s family of restaurants. The following year he was promoted to Sous Chef for the opening of the second, TenPenh, and remained there for three years as PM Sous Chef under Chef de Cuisine Cliff Wharton and Executive Sous Chef Chris Clime. During these early years, he says, “I had three great tutors, great mentors, in Jeff, Cliff, and Chris – and they got a lot of good mileage out of me!” When Chris Clime was tapped to be Chef de Cuisine of Ceiba, Passion Food’s third restaurant, he requested to bring Travis along with him. In the fall of 2005, when Clime opened the group’s fourth venture, Acadiana, Travis remained at Ceiba as Chef de Cuisine. The following year, when he was asked to return to DC Coast as Chef de Cuisine, he found himself back where he started. Asked which of the restaurants is his favorite, Travis diplomatically replies, “My favorite is always the one I’m working at now,” but you get the sense that he couldn’t be more pleased than to be at the helm of DC Coast, where he began his tenure with Passion Food Hospitality some seven years before. It’s good to be back, he says. A number of his old teammates are still in the kitchen, and he knows the lay of the land. Of all the restaurants, DC Coast’s loose culinary theme of “coastal America” allows for the broadest range of dishes, as Asian cuisine influences the Pacific coast, and Latin flavor infuses the Gulf Coast, etc. Travis relishes this kind of freedom after the relative ethnic restraints of TenPenh and Ceiba. So while he has a hearty respect for the restaurant’s signature dishes – the Chinese Style Smoked Lobster, the Mushroom Crusted Halibut – he is busy putting his own mark on the menu, developing some of his own items and putting a spin on other existing dishes. “Jeff and I are on the same page,” he says, “and we’re working on some new things that will expand on the ‘Americana’ aspect of the menu, like a Sampling of Barbeque ‘Sliders’ – which is a trio of regional favorites: North Carolina Pulled Pork, Texas Beef Brisket, and Alabama Smoked Chicken. We’ll also be increasing the “eye-appeal” of each dish.” To that end, Travis is planning to add a towering Cornmeal-crusted Softshell Crab Napoleon to the menu, layered with a grilled polenta cake, arugula, crispy pancetta, avocado, and heirloom tomatoes, and served with a traditional rémoulade sauce. He is also adding a Black Sea Bass, seared and pressed a la plancha (a technique he picked up at Ceiba) served with goat cheese stuffed roasted tomatoes and pearl barley pilaf. Daily specials, too, are keeping his creative juices flowing, and may end up on the regular menu in time. For Travis Timberlake, returning “home” to DC Coast following his “around the world” culinary journey with Passion Food Hospitality is just where he wants to be. For the rest of us who benefit from his talent and experience – bon appétit!
Hi, I am Travis Timberlake Chef de Cuisine at DC Coast Restaurant. Today we are making New England Style Clam Chowder. Starting this, the exact step here is, we are making our mashed potatoes for this dish. What we do is we took Yukon gold potatoes. We took two large about this size, peeled them, we are going to put them in a pot. Were going to cover them with water, just enough to cover the potatoes. You are going to add a little bit of salt. A little bit of salt to this. Little bit more than you might think. You almost want the water to almost taste like seawaters, what we call over here, help season your potatoes ahead of time while they are cooking. Youre going to bring this over. Youre going to bring this to a boil and then once it comes to a boil, lower it down to a simmer. Then you got to simmer it for about 20-30 minutes, until the potatoes are what we call fork tender. Now, Ive actually gone and done this ahead of time, so I have my potatoes finished right here. So I am going to strain them in a colander. Put this back over here. Alright, now what I mean by fork tender, you can check this while its still in the water. Just grab a fork or a knife and you want to stick it into the potato, and if it doesnt hold inside the potatoes, the potatoes falls off that means the potatoes are done. If its still hard in the inside, if you still stick your knife in there, your fork in there, it will remain and actually hold it up, but in this case its sliding right off, so we know our potatoes are done. So we are going to take our finished potatoes. What we are going to do is, what we call rice them, okay. We have ricer here, which is just the term of how the little holes kind of rice the potatoes; they will look like little instants of rice. Now you can also just use like a fork, a large fork or a whisk and put them in a bowl and mash them down if you dont have a ricer. Nowadays they make these little small handheld ones that push through; they are very easy to use. You can get them for 10-15 bucks; I mean any kind of restaurant or cooking store or whatever. So what we are going to do is, we are going to put this over a pot or bemary. Were going to add our potatoes; were going to rice them down, got to move around a little bit just to help processing through. Make sure that you get all these potatoes down in there. Okay, we are done with the potatoes, like we say; we didnt make a whole lot, so there is just a little bit here in the bottom of this bam. Now were going to take our heavy cream and milk, which are heavy cream and butter, (pardon me). We melted the butter ahead of time and added our heavy cream. We have it right here. Were going to add this; its about, about a half a cup total, so about a quarter cup of butter. Quarter cup of heavy cream, were going to add this to our potatoes. Were going to season it with a little bit of salt. Then we are going to take a wooden spoon and we are going to mix it around, so they get nice and creamy. These look perfect to me. Im going to taste these. Make sure they are seasoned properly. I believe a little more salt, so we are going to add little touch more salt to that. Stir the rest of that in. We are going to taste it one more time. Fantastic. Okay, so we have our nice whipped creamy potatoes which you see right here, coming out nicely, and from here after this, the next step to do is, to make our pancetta crisps for our soup today.