It was an incredibly fun adventure interviewing Chef Kourda for South Shore Magazine last night.
Chef Kourda is not only the Executive Chef of Brassiere Zapp at the Red Lion Inn located in Cohasset, Massachusetts but the General Manager as well. To see him work is quite remarkable. He is a multi-tasking, non-stop tornedo of energy who is constantly making sure his customers are getting the very best of food and first rate service.
At one point I had the pleasure of watching him cook and tasting some of his spectacular food; grilled -rib-eye steaks doused in garlicky chimicurri, creamy and silky lobster bisque that was so good I was tempted to lick the bowl (and I would have if I could have gotten away with it) tempura shrimp that were lightly battered and delicate, the best warm Bruschetta I have ever had, a cheese platter that looked like a Kandinsky painting, fried artichokes, lobsters, creative flat breads and whole lot more that honestly made me pant and quiver.
The best part was when Chef Kourda asked me to cook with him. This was a huge honor and treat. He gave me a chef’s jacket and there I was standing in front of a large unit imported from France that consisted of many ranges and ovens. Made out of black iron and brass, this square monstrosity sat in the center of the kitchen. I instantly felt like I was transported to some fine restaurant in Paris. On top of this impressive unit were pots and pans that simmered with a variety of sauces, and in one section there was a grill where meats sizzled and smoked over dancing flames. Dancing? Did I say dancing? –I’m giving too much away here, look for more on this top-notch Chef and his restaurant in the up-coming edition of South Shore Magazine.