An exceptional meal is defined by a harmonious fusion of meticulously crafted flavors, artful presentation, and a dining experience that leaves a lasting impression on both the palate and the memory.
For The Weather Room’s Chef Nubian Shell, his journey to one of the most beautiful restaurants in America began with humble kitchen duties alongside his grandmother.
“I started just peeling potatoes and helping around the kitchen doing anything she asked,” Shell recalls. “I would have rather been playing with friends, but over time I came to fall in love with food and cooking.”
Despite his initial reluctance, Shell’s time in his grandmother’s kitchen laid the foundation for a deep-seated love of cooking. A chili competition in a high school home economics class changed his trajectory.
“Winning first place and receiving my teacher’s encouragement made me realize that cooking could be more than just a hobby—I could do something I love for a career,” Shell explains.
Shell’s culinary evolution took another significant leap when he joined Chef Khaled Alshahri’s team at The Weather Room inside Downtown Topeka’s Cyrus Hotel.
“I really wanted to learn from and work with Chef Alshahri,” he recalls. “He hired me and took me under his wing, teaching me the ways of fine dining.”
Chefs draw inspiration from various sources. For Shell, his inspiration comes from the customers.
“I love to see people enjoying my food and to hear the feedback they have about the food we cook,” he says.
A guiding principle in Shell’s kitchen is the mantra of his first mentor: the 5 Ps – ‘Proper Preparation Prevents Poor Performance.’ In fact, his advice to home cooks is mise en place: “Making sure you have all your correct ingredients and the right equipment to prepare whatever it is you are preparing.”
For Shell, the most rewarding aspect of his job is the creative freedom it allows.
“I love experimenting with new dishes, combining the comfort foods of my childhood with sophisticated fine dining techniques,” he shares.
In fact, Chef Shell is sharing a special recipe he created – Duck Creole - with Topeka City Lifestyle readers to create at home. However, if you’d like to leave the cooking to the pros, The Weather Room is adding this special dish to the menu for the month of October in honor of TCL! He recommends pairing this dish with dry red wine, such as a Cabernet, for the ultimate flavor experience.
Duck Creole
3 tablespoons butter
½ cup finely diced onion
½ cup chopped green bell pepper
½ cup chopped celery
2 cloves garlic, minced
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 cup water
1 tablespoon Worcestershire sauce
2 teaspoons Cajun seasoning
1 teaspoon chili powder
Tabasco, to taste
1 pound Duck breast
1 tablespoon lemon juice
2 teaspoons chopped fresh thyme
· Gather ingredients. Melt butter in a 2-quart saucepan over medium heat.
· Stir in onion, green pepper, celery, and garlic. Cook and stir until onion has softened and bell pepper is tender, about 5-7 minutes.
· Mix in cornstarch.
· Stir in stewed tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, Cajun seasoning, and Tabasco. Bring to boil, stirring frequently.
Cook the duck breasts
· Preheat oven to 350 F. We’re aiming for a perfect medium-rare, which is reached when the internal temperature is 135 F.
· Heat small amount of canola oil in large skillet over medium heat, no higher!
· Add duck breast skin side down and cook undisturbed for 5-8 minutes, or until the fat has rendered. You’ll know the duck is ready to flip when it easily pulls away from the pan, the fat has shrunk significantly, and skin is crispy and golden brown.
· Flip the duck. Gently turn duck breasts over, flesh side down, being careful not to puncture the skin.
· Transfer pan to preheated oven and cook for 5-7 minutes.
· Check temperature to ensure desired doneness is reached. Slice and put creole mixture in a bowl. Place duck on top. Garnish to your liking.