Chef Eddie Blyden - Angry Mac 'N' Cheese
About Eddie Blyden
Traveling the world both as a child and chef, the cultural and culinary influences of Edward Blyden are varied and deep. His life began in West Africa to accomplished parents. His father, a Harvard-educated diplomat from Sierra Leone, and his mother, a Columbia University music undergrad from Boston, raised their seven children on three continents.
Chef Blyden's gastronomic education began in his aunt's kitchen in Sierra Leone where he learned West African recipes for jams and wines, as well as, confectionaries from exotic tropical fruits such as star fruit, carambola, guava, papaya, tamarind and sunarian cherries. Later, he built on these traditional West African and Caribbean influences with formal culinary training in some of the world's best restaurants from New York and Munich to Switzerland and the British West Indies.
While in New York, Chef Blyden worked with Terrance Brennan at Anabelle's and David Bouley at Bouley. In Munich, he worked with Hans Haas at the highly acclaimed Tantris restaurant, and subsequently for two years as Sous Chef for Uli Steinle at Nouvelle in Zurich. Jumping at a chance to work with local Caribbean fish and produce, he became the Executive Chef of the Rendezvous Bay Hotel in Anguilla. This position was quickly followed by an invitation to launch a new restaurant in San Francisco, California. As Executive Chef and founding partner of the trendy, SOMA 21st Amendment, Chef Blyden was able to perfect his unique brand of International Cuisine, developing a number of signature dishes that packed the restaurant and caught the eye of west coast reviewers and publishers. Chef Blyden then traveled to Chiang Mai to study traditional northern Thai cooking techniques from a variety of local artisans. Upon return to the Bay Area, Blyden became the Executive Chef of several establishments from the Joie de Vivre, Miss Pearl's Restaurant and lounge in Oakland to The Hotel Durant in Berkeley. Seeking even greater responsibility and a faster-paced environment, Chef Blyden became Executive Chef at The Waterfront, a 350-seat restaurant which also catered for large-scale events.
Chef Blyden continues to celebrate international cuisine utilizing sustainable, local produce and free range meat and poultry. His culinary creations honor tradition, and reflect the many cultures that have influenced his life.
Chef Blyden's gastronomic education began in his aunt's kitchen in Sierra Leone where he learned West African recipes for jams and wines, as well as, confectionaries from exotic tropical fruits such as star fruit, carambola, guava, papaya, tamarind and sunarian cherries. Later, he built on these traditional West African and Caribbean influences with formal culinary training in some of the world's best restaurants from New York and Munich to Switzerland and the British West Indies.
While in New York, Chef Blyden worked with Terrance Brennan at Anabelle's and David Bouley at Bouley. In Munich, he worked with Hans Haas at the highly acclaimed Tantris restaurant, and subsequently for two years as Sous Chef for Uli Steinle at Nouvelle in Zurich. Jumping at a chance to work with local Caribbean fish and produce, he became the Executive Chef of the Rendezvous Bay Hotel in Anguilla. This position was quickly followed by an invitation to launch a new restaurant in San Francisco, California. As Executive Chef and founding partner of the trendy, SOMA 21st Amendment, Chef Blyden was able to perfect his unique brand of International Cuisine, developing a number of signature dishes that packed the restaurant and caught the eye of west coast reviewers and publishers. Chef Blyden then traveled to Chiang Mai to study traditional northern Thai cooking techniques from a variety of local artisans. Upon return to the Bay Area, Blyden became the Executive Chef of several establishments from the Joie de Vivre, Miss Pearl's Restaurant and lounge in Oakland to The Hotel Durant in Berkeley. Seeking even greater responsibility and a faster-paced environment, Chef Blyden became Executive Chef at The Waterfront, a 350-seat restaurant which also catered for large-scale events.
Chef Blyden continues to celebrate international cuisine utilizing sustainable, local produce and free range meat and poultry. His culinary creations honor tradition, and reflect the many cultures that have influenced his life.
Angry Mac ‘N’ Cheese
Serves 4
Prep Time 10 minutes
Cooking Time 30 mins
Ingredients
- 1 tbsp minced garlic
- 1 tbsp minced shallot
- 3 tbsp olive oil
- 3 tbsp Sambal Olek
- 12 oz heavy cream
- 3 tbsp prepared tomato sauce
- 4 cups pasta cooked through, drained, and cooled
- 5 oz shredded mixed cheese (cheddar, fontina, gruyere)
- 1 oz grated fresh Parmesan
- 3 tbsp chopped scallions
- Optional: 1/4 cup of toasted bread crumbs or crumbled Ritz cracker for garnish
Instructions
In a preheated heavy bottom medium sauté pan, add olive oil, garlic, and shallot. Sweat garlic and shallot on medium heat for about 1 minute. Next, add tomato sauce sambal olek and heavy cream. Bring to boil. Add pasta to mixture, stir to coat, let simmer for 3-4 minutes. Fold in cheeses to incorporate with the cream mixture. Season with a pinch of salt and pepper, garnish with scallions and optional toasted bread crumbs.