Ginger Marinated Grilled Shrimp, Mango-Red Pepper Jam, Chinese Cabbage and Avocado Slaw
by Michael Canton, Dir. of Restaurant Operations, Jason Day, Manager, Steven DeBruyn, Exec. Chef
of Rein

For the Shrimp Marinade:
1 cup oyster sauce
Juice of 2 limes
3 Tbsp grated ginger
1 Tbsp Sambal
2 Tbsp light brown sugar
2 Tbsp grated lemongrass
1/3 cup chopped
cilantro stems
1 Tbsp chopped garlic
1 Tbsp tamari
1/2 cup seasoned
rice wine vinegar
Method:
Mix and marinate shrimp 2-3 minutes (6 u/15 per person)
Grill the shrimp, drizzle with more marinade. When done,
add more marinade.

For the Mango-Red: Pepper Jam (makes 16)
3 cup red wine vinegar (jug)
1 cup sugar
2 tsp diced jalapeno
1 tsp diced ginger
1/2 container frozen mango puree
1/3 cup diced red pepper
1/2 tsp sambal
1/2 cup small diced mango
Salt
Method:
Reduce vinegar with sugar until syrupy with jalapeno and ginger, add peppers last 5 minutes. Strain. Add puree in blender. Remove and add strained out vegetable and mango. Season with salt.
For the Chinese Cabbage: Slaw with Avocado (makes 1)
1/3 seedless cucumber
julienne
1/2 julienne carrot
1/4 cup julienne radish

1 cup Chinese cabbage (Napa cabbage)
1 Tbsp cilantro
1/2 Tbsp basil –
seasoned rice wine
vinegar (to taste)
1 tsp tamari
Mix everything.
For the Crushed Avocado: puree (makes 2)
1 tsp grated jalapeno
1 Tbsp grated ginger
1 avocado
Juice of 1 lime
1 tsp seasoned rice
wine vinegar
Mix everything together.
For Plating:
Avocado in the middle and 6 corners, top center with slaw.
Place shrimp around avocado drizzle jam around dust lightly
with hichimit.

Honored as Best Junior Chef of Belgium upon his graduation from Ter Duinen culinary school, Steven DeBruyn proved his
excellence early in his career. He cut his teeth in France before becoming executive sous chef for Club Med locations throughout the world. Desiring a more direct focus, DeBruyn joined the staff of the Garden City Hotel as Executive Chef in 1994. Not only is he the man in charge of the property’s culinary preparation, DeBruyn has also evolved into the Wine Director, personally supervising the selection of the restaurant’s
fabulous wine collection. Wine Spectator magazine has presented Polo with their Award of Excellence for two consecutive years, and the recognition does not stop there. DeBruyn received the International 5 Star 5 Diamond Award in 2004 from the American Academy of Hospitality Sciences, officially naming him one of the world’s finest chefs.
After an apprenticeship in Australia, Mike Canton left his native land fifteen years ago to come to the United States. His hospitality experience has certainly grown from his
employment as a waiter in a Persian restaurant down south, where customers had difficulty understanding his charming Australian accent. As Director of Restaurant Operations, Canton oversees the day to day operations of Polo Restaurant and Rein Bar and Bistro, as well as being involved with parties and special events. Certified by the prestigious Court of Master Sommeliers, Mike has a true passion for the environment in which he is involved. He enjoys surrounding himself not only with people who enjoy good food and good wine, but the people he works with as well. Mike Canton says that there is the” need to believe in each other for that is the evolution of success”.
Jason Day, Manager at Rein, oversees the Restaurant’s Bar and Bistro. As with many in the restaurant business, Jason started as a busboy at Tony Roma’s. He attended DeVry Institute and graduated with a degree in computer science. Day soon found out that he had far too much energy for the computer world, and he found his way back to the world of fine dining, where the pace more suited him. Jason speaks fondly of working side by side with Lino Viola of La Viola’s restaurant, before working at the Garden City Hotel, and has no plans on leaving the industry that he loves.

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