Executive chef Eric Petrus didn’t plan to make his career in the kitchen. With a degree in psychology from Northeast Louisiana University, his path was very different than the one he currently walks. A chance encounter with a cookbook author sent him back to school, however, this time graduating with an AS Culinary Arts degree from Nicholls State University in 1999.
Having grown up near the gulf in Louisiana, Petrus is supremely comfortable around seafood and cites gumbo, fried oysters, and bread pudding as his “perfect meal.” But he is also a whiz in the kitchens of the Pacific Northwest, far from his southern roots, and leans toward Italian cuisine and fresh, local ingredients when he develops menus for the collection of Portland, Oregon-based VT Group companies including Vibrant Table Catering & Events, Food in Bloom Catering, and f&b café and catering.
His Chanterelle and Pancetta Potato Salad is a hearty and welcomed winter dish with robust flavors and incredible texture, a savory and delicious salad.
Potatoes tossed with pancetta fat, garlic, and thyme are readied by Chef Petrus for roasting. Photo by Alex Quijano
Chanterelle and Pancetta Potato Salad
White Wine Vinaigrette
Serves 50
Ingredients
1½ cups white wine vinegar
1½ cups canola oil
3 cups extra virgin olive oil
6 small shallots, chopped
Salt and pepper to taste
Method
In a blender, add the vinegar and shallots, turn on medium speed and slowly drizzle in the oil, season with salt and pepper to taste.
Salad
Serves 50
Ingredients
36 oz fresh chanterelles, brushed free of dirt
36 oz shiitake mushrooms, de-stemmed
36 oz pancetta, cut into small cubes
3 Tbsp pancetta fat
15 lbs Yukon Gold potatoes, quartered
36 garlic cloves, minced
4 Tbsp fresh thyme leaves
6 oz butter
6 shallots, large
2 cups chardonnay
12 Tbsp fresh tarragon, chopped
36 green onions, cut into 1” pieces
Method
1. Preheat the oven to 375°.
2. Cook the pancetta in a large pan until crisp, remove it, and place on paper towels to drain, reserving the pancetta fat.
3. In a large bowl, mix the pancetta fat to coat the potatoes and add the garlic and thyme. Place the potato mixture in a large pan and roast until tender and golden brown. Remove from the oven and keep warm.
4. Melt the butter in a large skillet and add the shallots. Cook until soft.
5. Add the mushrooms and cook, stirring occasionally, until brown.
6. Deglaze the pan with the white wine and cook until it’s evaporated. While the pan is still warm, add the green onions and wilt for a few seconds.
Presentation
In a large bowl, add the potatoes, mushrooms, pancetta, tarragon, drizzle with the vinaigrette and serve.
Petrus combines the ingredients prior to drizzling with the white wine vinaigrette. Photo by Alex Quijano
