Chef News

Recipe: Chilled Cucumber Buttermilk Soup with Blue Crab and Dill Salad from Metro Brasserie

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A 25 year-old traditionalist, in the kitchen, Taylor is a highly technique-driven chef, but he didn't care where his cooks when to culinary school -- or if they went at all. And when he became an Executive Chef for the first time when Metro Brasserie opened last October, he says, "it didn't really change me or anything."

It doesn't seem as if it did.

Today he's offering up a recipe for you that follows his ingredient-driven philosophy to a tee. In Taylor's kitchen, seasonality governs and technique reigns. Here is his chilled cucumber soup with blue crab and dill salad.

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Lauren Gilger
Contact: Lauren Gilger