What we covered in this episode
- Chef Lamar Moore won the Food Network’s Vegas Chef Prizefight and became the Head Chef of Bugsy & Meyer’s Steakhouse at the Flamingo in las Vegas.
- He shares with us the premise of the show ad his experience on TV cooking shows.
- Chef Lamar Moore shares his approach to opening a new restaurant.
- He talks about the food scene in Las Vegas.
- Chef Lamar Moore comes back to what compelled him to become a chef and the different experiences he had traveling abroad in Europe, Greece, and Peru.
- Chef Lamar Moore describes his creative process and his sources of inspiration.
- Giving back to the community is essential to him and he wants to provide opportunities to the younger generation of cooks.
- Chef Marcu Samuelsson.
- Less than 18% of chefs are African-Americans and Chef Lamar Moore said “We have to work twice as hard just to keep up and three times as hard to earn the opportunity.”
- He talks about the difficulties of being African-American today and the need for equal opportunities.
- Chef Lamar Moore has a passion for mentoring African-American youth. Now with his celebrity chef status and his recent victory at the Vegas Chef Prizefight, he is, even more, empowered to show an example of black excellence to a younger generation of African-American.
- He mentions that great dish recipes ca come from mistakes. He tells the story of how the Sweet Tea Brined Pork Chops came about.
- Series of rapid-fire questions.
- Link to the podcast episode on Apple Podcast
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- Warm heirloom beet and pumpkin salad @Bugsy & Meyer’s
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- Roasted Cauliflower steak @Bugsy & Meyer’s
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- Chef Lamar Moore award winning fried chicken Honey butter biscuit ,Mac m cheese frites
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- Steak tartare foil gras cream
Pimiento cheese burger recipe from Chef Lamar Moore
- Moore's signature burger features two thin-smashed patties, house-made pimento cheese, and pickles on a brioche bun.
Toast the brioche buns in a frying pan with butter (both sides).
Place a slice of cheese on top of the buns.
For the patties, mix 80% Angus and 20% brisket.
Add salt and pepper to the patties.
Sizzle the burgers.
Do not press the burger down when it cooks. - For the pimiento cheese.
Mix diced smokes jalapenos, raw jalapenos, red pimientos, mayo, fresh garlic, a little bit of beer, green onions, cilantro, sour cream cream, cream cheese, ad shredded cheddar.Place the burgers on the buns.
Drop the pimiento cheese on top of the burgers. - Serve and enjoy!
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