Entrepreneur Gavin Buckley thinks outside the square. Google him to check out his creative community exploits like the chicken sculpture art installation he initiated to “Hatch the Arts” in Annapolis, Maryland.
Two of his Annapolis restaurants, The Metropolitan and Lemongrass, led the way in revitalising the West Street strip and then he went and added a rooftop bar to set a new benchmark for being hip.
In more than 30 years in the restaurant business, the Australian entrepreneur who lives with his family in Maryland has proven again and again he has his finger on the pulse.
He started at Burger King where you get to know a bit about customer foibles. So when Gavin says patrons like their veggies really fresh he knows what he’s talking about. Next to The Metropolitan doorway, tomato plants sway in the coastal breeze, there’s chard in the kitchen garden and Gavin says his team has distinctly green thumbs.
“You need to surround yourself by people who share your vision,” he says. “And then let them get on with the job.”
“I talk to the customers a lot. These days people want to see a menu with choices that suit your lifestyle.”
Vegan breakfast hash recipe to suit a weekend brunch party, courtesy of The Metropolitan.
(Makes 12 Serves)
INGREDIENTS
- 12 red or green bell peppers whole roasted
- 8 cups sweet potato finely diced
- 3 cups diced onion
- 4 cups zucchini finely diced
- 2 cups corn kernels
- 2 cups red bell pepper finely diced
- ½ cup- jalapeño or serrano pepper finely diced
- 1 cup spring onion finely sliced on angle
- 8 cloves garlic finely diced
- ½ cup chopped cilantro
- ½ cup chopped flat leaf parsley
- 1 tsp chilli powder
- 2 tsp cumin
- 1 tsp salt
- 2 tsp pepper
METHOD
Saute sweet potatoes in oil for 5 minutes
Add onions and sauté additional 3 minutes
Add zucchini, corn and peppers and sauté additional 3 minutes
Add spring onion and garlic and sauté 3 more minutes
Add cilantro, parsley and spices and cook additional 2 minutes or until sweet potato is tender.
Cut tops off roasted bell peppers and remove seeds.
Fill with hot Hash mixture and place pepper tops back on
Serve with Tabasco sauce or Basil infused oil.
(Basil infused oil – puree 1 cup basil leaves with 1 cup extra virgin olive oil. Use drizzled artistically over our Vegan Hash or for adding restaurant quality presentation to a home cooked meal.)
