An eye-catching watermelon salad with sherry vinegar, herbs, tomatoes and feta. Summery and delicious, this is a beautiful way to present fresh produce
By Michelle M. Winner
This composed grilled watermelon salad looks deceptively simple but explodes with flavor.
It happened while Michael Wurster was studying his pre-law courses. As soon as he realized his life would not paly out in a courtroom but a kitchen, he enrolled at the famed Culinary Institute of America, where he received a Degree of Culinary Arts.
Did he make the right choice? Well let’s toss out some of the famed kitchens and chefs he has worked with :Chefs Alain Ducasse at Alain Ducasse NY, Thomas Keller at The French Laundry, Sottah Kuhn at Le Cirque 2000 and David Feau at Lutece. Not yet convinced? Well how about this ? During Wurster’s impressive career he was appointed Chef de Cuisine of Lutece at age 26, was named “Chef to Watch” by John Mariani and received critical acclaim in Food Arts and The New York Times. In sddition, as Executive Chef at ICON at W New York – The Court, Wurster contributed to the creation of brand menus for W Hotels Worldwide and was chosen among New York City’s most elite culinary talents to head the revival of Tavern on the Green.
So what happens next when this highly creative, detail-oriented chef with a passion for artistic culinary expression is looking for a challenge? Yup, Gordon Ramsay snapped him up for Gordon Ramsay at The London, where Wurster brings sophistication and artful innovation to seasonal, refined French cuisine. Chef Wurster also oversees the cuisine for The Chef’s Table, in addition to the in-room dining and private event spaces throughout The London NYC.
Here is his recipe for a delightful grilled watermelon salad that is served at MAZE the bistro type restaurant at The London, the perfect spot for pre-theatre cocktails and a light dinner.Print
Michelle was born with a fork in her hand. As a culinary travel writer and confirmed foodophile she delights in the world-wide discovery of new flavor profiles, spices, salts and herbs. Based in one of the world's foodie meccas; Portland, Oregon, not far from "Pinot Noir Heaven" Michelle shares culinary travel and chef's recipes. Her photography has appeared in Saveur Magazine and she has contributed culinary travel articles to Forbes online, WSJ online, Business Insider, Condé Nast Digital Media, Islands magazine and many others. A confirmed globetrotter, she still keeps her bags packed and fork in hand (well . . . except through airport security.)