A British Chef in Oklahoma

Dec 1, 2016 | People

[title subtitle=”images: Bob Dyer”][/title]

Just across the Arkansas border in Fort Smith sits Pocola, Oklahoma, a small town of approximately 4,000. In that small town is the Choctaw Casino Resort, an entertainment venue that hosts some of the region’s favorite acts including country star Lee Ann Womack, who played there in November, and the 1990s sensation Vanilla Ice, who is scheduled to perform on January 13.

While the names of the performers are well known, there’s another name that makes the Choctaw Casino Resort – Pocola such a popular destination. Executive Chef David Goldwhite is the mastermind behind the resort’s menus.

As a young boy, David began cooking with his Ukrainian grandmother in London, England. He recalls those days in the kitchen as some of the happiest of his life, and when he was ready to choose a career, he knew it had to be in the culinary arts.

Chef Goldwhite attended professional culinary school for six years, studying, mainly, French cuisine. Before working his magic at the Choctaw Casino Resort – Pocola, he worked in prestigious restaurants in London, Paris, and Sydney. He even served for a time as the personal chef for the royal family of Jordan.

We wanted to find out more about Chef Goldwhite’s fascinating career, so we asked him a few questions.

 

Do South: What brought you to Oklahoma?

David: I was looking for a change from living in a big city. I moved to this area in June 2014 after living and working in New York City for the previous twelve years. I love it here. There is so much space, and it’s green and beautiful. Can’t beat the clean air, zero traffic, and great weather.

Do South: Tell us about your family.

David: I’m married to Shoshana; she is Israeli. I have two children: Hayley, born in Sydney, Australia, currently living in Israel; and Simon, born in England, currently living in Thailand. My parents and sister live in England. Family reunions are complicated to organize!!

Do South: Is there something you still miss about England?

David: There’s no substitute for grass-fed Welsh lamb. It has a wonderful unique flavor.

Do South: Is there a dish your grandmother taught you to make that you still prepare today?

David: My grandmother was an amazing and inspirational cook. Her pickled Ox Tongue in a Madeira Sauce is unforgettable. When the family does get together, it’s always served.

Do South: How many restaurants do you oversee at the resort, and what are your most popular dishes?

David: I oversee Trophy’s Restaurant, the buffet, an extensive banquet and seminar operation, and twenty-four-hour associate (employee) dining. As for our popular dishes, right now it’s steak and shrimp fried rice, BBQ spare ribs, shrimp scampi served over angel hair pasta, and chicken fried steak.

Do South: Where do you find inspiration?

David: We use the best seasonal produce when it’s available. When items like spring chicken, snow crab, wild asparagus, and raspberries come into season, I build dishes around these ingredients.

Do South: What did you love about working in Paris?

David: Nobody can go to Paris and not fall in love with the city. It has everything: culture, history, cuisine, and architecture. I worked at a beautiful 3 Michelin Star restaurant in the Paris suburbs called La Vieille Fontaine situated in an area called Maison-Laffitte. I was eighteen when I started working there.

Do South: What’s the biggest difference in the way Americans and Europeans eat?

David: Americans eat dinner very early. In Europe they eat dinner much later, starting their meals between nine to eleven at night and sometimes as late as midnight in Spain. The Europeans eat a lot of game and game birds which I haven’t seen people eat in America.

Do South: If you hadn’t become a chef, what do you think you’d be doing right now?

David: I would have become a dog trainer.

Do South: How many cookbooks do you own?

David: I’ve never counted, but easily more than fifty.

Do South: What’s ahead for 2017?

David: In 2017, Choctaw Casino Resort in Pocola will be relocating the buffet into the Seven Ponies Restaurant. Gilley’s will be open in the evenings with free live entertainment, an array of new craft beers and a new menu concept that will be unique to the area.

Do South: Does the Choctaw Casino Resort in Pocola offer a special holiday menu?

David: The casino resort will be open for Christmas. The buffet will have traditional holiday fare including roast, prime rib, roast turkey, smoked ham, green bean casserole and marshmallow glazed sweet potatoes. At Trophy’s, we’re offering a special holiday roast turkey dinner as well.

Do South: How do you celebrate New Year’s Eve in your family?

David: Traditionally, we eat leek and potato soup, chicken liver parfait, roast goose (if we can get one) or roast duck. Both are served in a sour cherry sauce with potato pancakes, roasted Brussels sprouts with walnuts and English trifle and mince pies, a delicious English dessert.

 

 

use-dsc00201

Shrimp Fettuccine with Spinach and Parmesan

[title subtitle=”words: Recipe Executive Chef David Goldwhite, Choctaw Casino Resort – Pocola
images: Bob Dyer”][/title]

 

INGREDIENTS

-8 oz. uncooked fettuccine

-2 Tablespoons butter

-1 Tablespoon extra virgin olive oil

-2 garlic cloves, thinly sliced

-10 oz. medium shrimp, peeled and deveined

-⅜  teaspoon salt

-¼ teaspoon freshly ground black pepper

-6 oz. fresh baby spinach

-1 ¼ oz. Parmesan cheese, shaved

-½ cup of heavy cream

-½ oz. brandy

 

METHOD

Cook pasta according to package directions, omit salt and fat. Melt butter and oil in a large skillet over medium heat. Add garlic to pan and cook for one minute. Increase heat to medium-high then add shrimp, salt, and pepper to pan. Cook for four minutes or until shrimp are done.

 

Remove from heat and add brandy to hot pan and bring to a boil. Flame with a match (put a lighted match near liquid, it will flame as the alcohol burns off the flame and will extinguish very quickly). Add cream, then reduce heat by fifty percent, stirring occasionally.

 

Add pasta, spinach, and garlic shrimps to pan. Cook one minute or until spinach wilts, toss to coat. Sprinkle with cheese. Enjoy!

Do South Magazine

Related Posts

Pin It on Pinterest

Share This