Chef Damon Daye Sawyer’s love of cooking started at a young age. Growing up in a house of meat eaters, the teenage vegetarian learned to find his way around the kitchen. “Having to feed myself, for the most part, began my love affair with all things food. It put me on a path of discovering plants and healthy eating.”
A former musician, Damon took his early home cooking experience and parlayed it into a culinary career. He’s cooked in many kitchens throughout the years, being exposed to a variety of cuisines and cultures. He has taken that knowledge to 29 Markle Ct., the latest addition to Bridgeport’s nightlife scene. The interior is as gorgeous as the food. The attention to detail is exquisite - from the sophisticated gold metallic accents to the beautiful barware and place settings to the carefully thoughtful menu.
29 Markle Ct. is making the impact Damon had planned. “I knew that if I didn’t play it safe but still managed to put out a good product, it would at least start a conversation; 29 is free-flowing, eclectic, inspired by seasonal, high-quality ingredients.” The seasons and Chef’s southern family influences inspire most of the menu. He jokes that moving on from his strict vegetarianism was for his mom’s beloved fried chicken.
The philosophy at the restaurant is ‘always with love,’ which is a reminder of the crew’s central ideology. Damon explains, “Our approach to cooking, our synergy amongst each other as a team… if we put love as the key ingredient in what we do, then our intentions are pure.” That key ingredient is best recognized when patrons stop to thank Chef Damon for a wonderful meal. “The most rewarding thing about all this is when strangers come into these walls and leave as friends.”
Chef Damon Daye Sawyer shares one of his specials.
Seared Jumbo Shrimp and Charred Corn Salad
Serves 2
Tools:
Chef or Utility Knife
Cutting Board
Mixing Bowl
Sauté Pan
Large Spoon
Ingredients:
6 Jumbo shrimp
1 teaspoon chopped garlic
1/2 of a lemon
1 tablespoon of avocado oil or neutral oil.
2 Corn on the cobs
1 Red pepper
1 Green pepper
1 Red onion
1/4 teaspoon of cumin
1/4 teaspoon of coriander
1 tablespoon of agave
A pinch of chili flakes
Salt and pepper to taste
Directions:
- Grill corn evenly for about 10 minutes. If you do not have a grill, place it on a baking sheet and broil in the oven on high for about 5 minutes. Make sure to turn for even cooking.
- After corn is beautifully charred set aside and let cool.
- Finely dice your onions, red & green peppers, and place in a mixing bowl.
- With a knife, remove corn kernels from the cob and add to bowl with diced peppers and onions.
- Add agave, chili flakes, cumin, and coriander and season to taste with salt & pepper and a squeeze of lemon.
- Heat sauté pan on medium-high heat, then add oil.
- Place shrimp in the hot pan and sear on each side for about 4 minutes. Add chopped garlic and mix in the pan until evenly coated. Season with salt, pepper and lemon juice to taste.
- Plate as pictured and enjoy.
29 Markle Ct. Restaurant & Lounge
29 Marble Ct. Bridgeport, Ct
@29marklectbpt
