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Tony’s Executive Chef, Kate McLean, Cooks Up Excitement and Creative Cuisine
Chef Kate McLean, executive chef and partner of Tony’s restaurant, is known for her flamboyance, perfect presentation, and incomparable skills. Following in the footsteps of her mentor, Tony Vallone, she also continues to preserve his standards of quality and excellence. An evening at Tony’s includes not only pastas made in-house and brilliant tasting menus, but musicians playing and singing music ranging from American standards to jazz classics as well.
McLean hails from Houston, and has a BA in Marketing from the University of Colorado. During her time at restaurants in Colorado, Hawaii, and France she gathered knowledge, training, and experience invaluable to her position at Tony’s. Beginning as sous chef, McLean worked alongside Vallone and was promoted to executive chef in 2013.
McLean has two loves: cooking and writing. In 2017, she took a leave from the kitchen to write and began contributing stories to the Houston Press, Houston City Book, Houston Chronicle and other newspapers and magazines. In partnership with GOW Media, she produced and cohosted a weekly podcast called Pre-Shift with Kate and Brossa, which discussed the behind-the-scenes complexities of the restaurant industry.
From 2020 to 2021, McLean also worked with Houston Food Bank (HFB). Here she oversaw its largest distribution sites. She also acted as HFB’s Special Project Partner Liaison working in Sunnyside to bring fresh food into the community from a variety of sources. Working with local organizations, churches, community members, and elected officials, she is currently writing a program that will create a roadmap for the Houston Food Bank to more effectively get into and help low access communities. This model will be duplicated in other communities.
When Donna Valone and Lauri Valone Mazzini invited McLean back to Tony’s, she accepted graciously and returned not only as executive chef, but also as partner. Combining her two loves, McLean continues to tell and create new stories through her magnificent food.
CKW LUXE is privileged to share some of Chef Kate McLean’s superb recipes with our readers to make at home.
Toasted Tomato
Perfect for tossing with vegetables and fish before grilling. After grilling, squeeze fresh lime juice over.
Ingredients
200 grams garlic clove, rough chop
150 grams Extra Virgin Olive Oil
1 5-ounce can Cento tuna
1000 grams tomato paste
300 grams fish sauce
Directions
In a shallow pan, combine all ingredients and bake covered in the oven at 300 degrees Fahrenheit for two hours. Uncover, and bake 30 minutes more until top is toasted brown.
Purée.
Toss with vegetables or rub on fish before grilling.
Finish with fresh lime after grilling.
Salmon Gravlax Butter
This makes a delicious spread for crackers or crudité.
Ingredients
355 grams salmon
113 grams sugar
8 grams salt
33 grams brandy
12 grams shallot
330 grams salmon, strained
150 grams French butter
Directions
Cut fileted salmon into one-inch cubes.
In a Robot Coupe, blend shallot, salt, sugar, and brandy.
Submerge salmon in blend and wrap with plastic. Weigh down with something heavy and let sit in refrigerator for three days.
Strain salmon and put in Robot Coupe at room temperature. Add salted French butter. Blend until uniform consistency is reached.
Serve with crackers or fresh cut cucumbers.
Tony’s Butter Mint
This is a crunchy, sweet finish to a meal or nice to give to guests to take home.
Ingredients
10 ounces butter, softened
6 grams salt
¾ teaspoon peppermint extract
¾ teaspoon white chocolate extract
Electric blue food dye
2 pounds powdered sugar, sifted
Directions
In a Kitchen Aid with whisk or with an electric hand beater, mix softened butter, salt, peppermint extract, white chocolate extract, and electric blue food dye.
Slowly add in powdered sugar.
Once uniform, roll into long strands and cut evenly.
Using a gnocchi board or fork, take each segment and roll over the board or the fork with your thumb creating a divot. They will look like little gnocchi. Powdered sugar or flour may be used to keep from sticking.
Align butter mints on a rack and dehydrate in the oven at 160 degrees Fahrenheit for 1.5 hours. Keep warm until serving. They will be crisp and delicious.
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