Unbridled Spirit

Dave Marrs
Beck’s New Chef

New to Philly and just off the Turnpike from Kentucky, home of the Kentucky Derby, Dave Marrs made his debut as Beck’s Cajun Cafe’s new Chef this past spring. And yes, Chef Marrs has been the Chef of large —1100 guests— glamorous, celebrity filled Kentucky Derby parties. While sipping their Mint Juleps, guests at his favorite Derby party, savored Salmon Corn Pudding and Chicken Wellington — southern culinary delights. “It was a total hoot!” he said. So if you are wondering why your Shrimp Po’ boys and Gator Gumbo taste so awesome its because Chef Marrs understands southern comfort food.

Chef Marrs confessed that he started cooking as a young man because he was less than thrilled about what Mom was serving for dinner. Decades later, he still enjoys being the maestro of a party for your taste buds. When asked what his favorite Beck’s menu item is he quipped, “Blackened Chicken Po’ boy.” Delish!

Chef Marrs shares his favorite recipe for Sweet-Potato Pecan Pie
from Paul Prudhomme’s, Louisiana Kitchen

Ingredients:
• 2 cups all purpose flour
• 1/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp table salt
• 6 tbsp unsalted butter very cold, cut into small cubes
• 1 cup blueberries• 3 tbsp lemon zest
• 3/4 cup heavy cream very cold
• 1 egg large
• 2 tsp vanilla extract
• 1 tbsp heavy cream very cold
• 2 tbsp sanding sugar optional

Instructions:
• Preheat oven to 400F. Line a baking sheet with parchment paper and
set aside.
• In a large bowl, whisk together flour sugar, baking powder and salt.
Using a pastry cutter, cut the butter into the flour mixture until only a handful of small, pea-sized pieces of butter remain.
• Add blueberries and lemon zest and stir to combine, just until blueberries are coated with flour mixture.
• In a separate bowl, whisk together the cream, egg, and vanilla extract.
• Pour cream mixture into flour mixture and stir with a fork until just combined.
• Turn dough out onto a lightly floured surface and pat into a disc about 6 inches across.
• Use a large knife or bench scraper to cut into 6 wedges. Transfer to prepared baking sheet.
• Brush the tops of the scones with heavy cream. Sprinkle with sanding sugar if desired.
• Bake for 16 to 19 minutes or until golden brown and cooked through, rotating baking sheet halfway through.
• Serve warm or room temperature. Store leftovers in an airtight container. Best enjoyed the day they are baked.

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