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David Tetzloff
G. Michael’s executive chef David Tetzloff quickly
worked his way up the food chain at this renowned Columbus bistro, starting
as sous chef in 1999 before being promoted to executive chef in 2000.
He earned his A.O.S. in Culinary Arts from Johnson & Wales University
(Charleston, SC) in 1996. While in Charleston, he was one of five young
chefs selected to assist Beard-nominated chef Louis Osteen in the creation
of his cookbook, Charleston Cuisine: Recipes from a Low Country Chef
(1999).
David worked in several fine Charleston restaurants before moving to Columbus
in 1999, bringing his talent to the kitchen (and delighted guests) of
G. Michael’s.
Michael’s Finer Meats & Seafoods proudly supplies David Tetzloff
and G. Michael’s with the center-of-the plate meats enjoyed by their
guests.
Seared Scallops with Sweet
Napa Cabbage Slaw
Restaurant: G. Michaels Bistro (German Village, Columbus, OH)
Chef: David Tetzloff, Executive Chef
for the scallops:
8 -10 dray scallops
Canola oil
salt & pepper
for the slaw:
1 large head of Napa cabbage
1 red bell pepper
1/2 Vidalia onion
1 clove garlic
1/2 cup white wine vinegar
1/2 cup sugar
1/2 cup mayonnaise
1 tablespoon celery seed
salt
Tabasco sauce
for the garnish:
diced tomatoes
fresh chives
for the slaw:
• Dissolve vinegar with celery seed, then slowly whip in mayonnaise.
• Slice the cabbage, red pepper and onions very thinly.
• Smash the garlic clove into paste.
• Season the dressing to taste with salt and Tabasco.
• Pour the dressing over the vegetables and let marinate for at
least 30 minutes.
for the scallops:
• Rub scallops with the oil and season with salt and pepper.
• Sear in non-stick pan over medium-high heat for 2-3 minutes per
side.
• Place the scallops on the slaw to serve.
• Garnish with to diced tomatoes and fresh chives.
