The Cattle Call – Chef Dave Martin
The Cattle Call – All the beef that’s behind the people who make & connect us to the Burgerverse.
Dave Martin gained notoriety as a Chef-testant and finalist on the first season of Bravo’s Top Chef winning viewer‟s hearts and palates with his intense layering of flavors and vivid descriptions of his dishes. Serving up approachable yet sophisticated takes on old classics, like his signature Black Truffle Mac “n‟ Cheese, he has become a hit from the streets of NYC to the shores of St. Tropez. Years after his season ended, Dave finds himself and his food continually in the spotlight. He has consulted for several restaurants in NYC to include Lola, VYNL, Crave on 42nd, The Meatball Factory, Prince St. Pizza and The Frying Dutchmen (food truck).
Dave currently serves as a Brand Ambassador for Certified Angus Beef Brand®, The Perfect Puree®, Nueske’s and Row Eleven Wines. Dave represents and promotes these brands across the country through cooking demonstrations, recipe creation and attendance at major food events and festivals. Dave also works with Tabasco for on-air television promotions along with producing food/beverage media and influencer events for Johnnie Walker and Chivas Regal.
Name: Dave Martin
Website: http://Chefdavemartin.com
Where do you live: NYC
Favorite style of Burger: I am all about fresh ground steak burgers only I don’t eat pre-ground beef , it’s gross unless it’s fresh ground in my book and I use a blend of hanger and petite filet (seasoned) for my burgers with a bun I had Eli’s make for me made out of challah along with cherry wood bacon, Havarti and my poblano bbq sauce, homemade pickles optional. I also love a great fresh ground chicken burger made with free range breast meat and thighs, oregano and white wine actually kinda delish
Favorite Childhood Burger: Probably a Burger King or Wendy’s burger, single one patty since we didn’t eat fast food much but I always kind of hated McDonald’s with the onions and such on it and never these options now since I’m 8 years sober (fast food sober, that is) and 20 yrs McDonald’s sober .
Burger that haunts your dreams at night: The old school Carl’s Jr. western bacon cheeseburger complete with onion rings.
The secret to making a great Burger: As I mentioned key to perfect burger is ground steak blend seasoned with kosher salt and black pepper (I don’t like unseasoned burger meat,) homemade bun and your favorite toppings from guac to bacon , cheese , homemade pickles and whatever you can dream up.
Under no circumstances whatsoever, what should NEVER be put on a Burger: MAYO or NASTY thousand island/Russian dressing (gag reflex here)…I’m actually a mayo hater and don’t use it on anything ever…gross but TI or Russian is much worse.
If you could eat any Mythical Creature which would it be: Either a Hobbit or Unicorn, I hear they both taste like free range chicken.
If you could have a Burger with anyone alive, or dead, fictional or real, who would it be and where would you take them: Would love to have the B-52’s over to my home bistro and make them some crazy fresh ground burgers topped with fun toppings like rock lobster and quiche Lorraine, I’ve been listening to them for over 30 years and having them over for gourmet burgers would be such a treat.
Name one Burger in LA that for once, people should get off a plane and go eat instead of In-N-Out: Houston’s makes a pretty damn good burger complete with homemade bun and there’s even one right near LAX…yes they are a chain but they do a great job and their bbq sauce and shoestring fries are fantastic with some great red wine to balance it all out
Please use this space to talk about or plug anything else you want: Need some great rubs and sauces to make you burger perfect click here for some of the good stuff: http://www.chefdavemartin.com/category/products/
