When Otis Huemmer, Aramark executive chef at the Anaheim (Calif.) Convention Center, visited Hearst Ranch in Central California, he witnessed cows roaming lavender-covered hillsides overlooking the ocean.
The chef experienced the day-to-day operations of the nation’s largest single-source supplier of free-range, all-natural and grass-fed beef, which included meeting the cows and talking to ranchers Brian Kenny and Roland Camacho, “the coolest cowboys you would ever meet.”
The trip left such an impression on the chef that he created a dish for the convention center to highlight Hearst Ranch beef. The beef is marinated in fresh lavender, kumquats and olive oil before being cooked sous vide. Then, Huemmer finishes the beef by searing it. The beef rests atop celery root puree, made of celery from one of the venue’s partners, Santa Maria, Calif.-based Babe Farms, and sauce Bordelaise.
He complements the beef with sea scallops in a blood orange reduction topped with citrus foam.
Huemmer prepares a side of endives by also cooking them sous vide, with ginger slices, orange peels, butter and saffron. They are seared and seasoned, providing a balance to the surf and turf.
The dish not only tells the story of the chef’s trip to Hearst Ranch, but also sends a message about sustainability and quality, for which the venue strives. “I’ve been with Aramark for 18 years,” he explained. “Since I arrived in Anaheim, that’s been at the top of our priorities—sustainability, sourcing locally and quality that can never be compromised.”
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Certified Executive Chef Otis Huemmer
Anaheim (Calif.) Convention Center
A 15-year veteran at Aramark with eight years of experience at the Anaheim Convention Center, Executive Chef Otis Huemmer is somewhat of an anomaly in the culinary industry, where chefs seem to change venues with the seasons. But the year-round fresh produce, mild weather and being surrounded by family has kept Huemmer in Orange County, continuously dreaming up ways to improve the venue’s food service.
“I was at the Greater Tacoma [Wash.] Convention and Trade Center and Aramark said, ‘We’ve got somewhere else we really need you,’” Huemmer explained.
Ever since, he’s heralded the center’s commitment to sustainability and established new initiatives such as the Food Management Program to minimize waste and create consistency in recipes; the Hearst Ranch beef cattle share program to obtain certified humanely raised and grass-fed beef; and Masumoto family farm peach tree adoption, for which he picks heirloom peaches from a sustainable local peach farm for signature jam or chutney to use in the venue.