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THERE are two types of people in this world in my opinion (forget about colour, religion or gender for a minute); those who love Brussels sprouts …. and those who don’t.
I will travel miles for a decent sprout and it’s one of the reasons I enjoy flying back to the UK to enjoy grand-dad’s festive fare, because he always piles my plate high with them, probably because he doesn’t particularly like them himself!
It doesn’t bother me, I’ll forgive him, as Brian gave me the hand of his youngest daughter to wed and he makes sure I get my sprouts cooked to perfection. What a great man.
I may not have to wait any longer, or clock up all those air miles, next time I feel the urge to partake in a bite of my favourite vegetable.
His namesake, Executive Chef Brian Becher, who has sprouted a beard since the last time I saw him, is dishing up the delights as part of the revamped cutting-edge brunch experience in celebrity chef and restaurateur Wolfgang Puck’s American steak restaurant CUT.
I know everyone in Bahrain gushes with compliments over the meaty marvels served at this acclaimed award-winning venue, and quite rightly so, but I dare to be different.
This will be the first restaurant review ever focused on a side dish of such magnificence. The Roasted Brussels Sprouts, mixed I’m convinced with olive oil, salt and pepper, were served crisp on the outside and tender on the inside and they’ve never tasted so fine, with miso aioli and shallots for added pleasure.
Although native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the fifth century, later being cultivated in the 13th Century near Brussels from which they derived their name.
Friday’s serving had been plucked in Budaiya and picked up by the American maestro after one of his regular sorties to the early morning farmers market under the disguise of his new furry face, a very fetching beard according to the good lady wife, Kathryn.
He likes to add seasonal produce to his brunch delivery and this one works a treat.
The a la carte Friday Brunch offers an array of dishes ready for sharing.
My standout helping, alongside the Brussels, of course, was a signature fish favourite, namely Pan-Seared Black Bass, with root vegetables and sesame-herb vinaigrette.
This is the way to do it. Spend Friday afternoon with your loved ones in the heart of Manama around a long table filled with delicious homemade comfort food prepared by Chef Brian and his team.
The marathon eating adventure started with freshly-baked goods such as onion focaccia and CUT’s homemade salted pretzel bread.
My favourite was a small soft muffin.
Then it was time to enjoy family-style starters such as Maryland-style Crab Cakes, Prime Steak Tartare on toast (be warned, it’s an acquired taste) with a kick of wasabi aioli and individually-plated homemade, fresh pasta, Stan Jnr’s No 1 choice.
The main courses, and remember the idea is to pick, mix and share on the table, included a crispy Buttermilk Fried Chicken with a drizzle of jalapeno and honey sauce, CUT’s sensational Prime Beef Sliders in brioche buns and perfect Prime Filet Steak Frites.
There is also the chance to end the meal with Wolfgang Puck’s original mouth-watering soft banana cream pie or his warm chocolate fondant topped with homemade ice-cream prepared by Pastry Chef Pierre Chambon in the pastry kitchen.
Enjoy, at most, six brunch items every Friday from 12.30pm to 3.30pm priced at BD24, including soft beverages and coffee or BD34, including an extended beverage package.
For table reservations, contact CUT by Wolfgang Puck by calling 17115044.
See Chef Brian’s interview with Stan by scanning the QR code or by visiting www.gulfweekly.com or our Facebook page.
