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- Cambridge Police Officer Matt Brown Cooks The Winning Dish at The First Annual Let’s Talk About Food: Men & Women In Blue Cooking Competition
Cambridge Police Officer Matt Brown Cooks The Winning Dish at The First Annual Let’s Talk About Food: Men & Women In Blue Cooking Competition
Chef Eric Brennan of Post 390 to Feature Officer Matt’s Soy & Ginger Glazed Salmon on the Tavern Menu at Post 390, Oct. 9-11 to Benefit the OneFund
Boston/Cambridge….Let’s Talk About Food hosted a hugely successful citywide event over the weekend to encourage and engage people of all ages in a conversation about food. One of the most popular events was the “Men and Women In Blue Cooking Competition” bringing together public safety officials from Boston, Cambridge and Watertown. Three cooks competed in the final on Saturday in front of a panel of celebrity chef judges. Cambridge Police Officer Matt Brown cooked the winning dish, Soy & Ginger Glazed Salmon with Wild Rice, Farro and Fennel Pilaf and Broccolini. It will be featured on the Post 390 Tavern Menu this week, October 9-11, 2013, with all proceeds from sales of the dish going to the OneFund.
About Officer Matt Brown & His Winning Dish
Cambridge Police Officer Matt Brown was born and raised in Watertown. He began his career as a police officer with the Watertown Police Department in 2005 before transferring to Cambridge Police in 2011. Officer Brown admits that his wife Davina is the ‘chef of the house’ – and his winning salmon dish was inspired by one of her recipes. “It was a great experience cooking with all the other first responders” shares Officer Brown. “To cook alongside those people, and then to be judged by some of the city’s best chefs was a lot of fun. It makes it even better to know that my dish will help raise money for the OneFund.”
About Post 390, The Winning Dish & The OneFund
Chef Eric Brennan of Post 390 was one of the celebrity judges on the “Men & Women In Blue Cooking Competition” and said it was quite impressive to see what the first-responders prepared. At the trials held a few weeks prior to the finals, the competition was so fierce and the quality of the dishes so high, that Brennan offered to showcase the winning dish at his restaurant, Post 390, in Back Bay, Boston, to raise money for the OneFund. “We are located just a block from the finish line, so we all were affected by what happened at The Boston Marathon, that day and forever. Anything we can do to help, we’ll do it.”
Men & Women In Blue Cooking Competition presented by Let’s Talk About Food
Cambridge Police Officer Matt Brown and his Soy & Ginger Glazed Salmon with Wild Rice, Farro and Fennel Pilaf and Broccolini (scroll down for recipe)
Post 390, 406 Stuart Street, Back Bay, Boston ~ Tavern Dinner Menu
October 9-11, 2013
Proceeds from sales of the dish to benefit the OneFund.
406 Stuart Street
Back Bay, Boston, MA 02116
**Photo of Officer Matt Brown courtesy of Michele Phillips, wife of Cambridge Police Officer Billy Phillips.**
Cambridge Police Officer Matt Brown’s Soy & Ginger Glazed Salmon
2 lbs. of salmon, skin on
2.5 cups of soy sauce
1 cup of light brown sugar
1.5 tbsp. grated ginger
1 tbsp. of honey
Juice of 1 lemon
1/2 cup of toasted sesame seeds
1 bunch of scallions
In a sauce pan, add the soy sauce, honey, ginger, brown sugar, and lemon juice together and whisk until mixed. Run a knife through the ginger before adding to cut up any fibers. Adjust mixture slightly to taste.
Put the mixture on a low/med heat and reduce slightly.
Leaving the skin on, cut the salmon into 1.5" portions and place on an edged baking pan.
Once the soy and ginger glaze is reduced, spoon onto salmon so that each piece is thoroughly covered.
Place in oven preheated to 350 degrees. Occasionally baste the salmon with the excess glaze that has collected in the baking pan. Cooking time will depend on thickness of salmon.
Once done, remove with a spatula, separating the skin from the salmon if desired. Use leftover glaze from baking pan to baste salmon before serving and top with toasted sesame seeds and chopped scallions.
Serve over wild or white rice with a side of broccolini…and enjoy!