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Continental Restaurant
Chef Tim Hamill
Tim Hamill, the Chef de Cuisine at Stephen Starr’s Continental in Atlantic City, was born and raised in the restaurant business. From the time he was 8 years old he spent every moment he could in the kitchens of his family’s restaurants at the Jersey Shore. With nearly 34 years in the industry, he has had the opportunity to work with many notable chefs, such as Guillermo Pernot, and served as Vice President in the American Culinary Federation as well as cook at the James Beard House. Tim has run the kitchens at several prominent restaurants such as Cuba Libre, The Continental Midtown, and was the opening Chef for Teplitzky’s at The Chelsea Hotel in Atlantic City.
Chef Recipe:
The Continental Lobster Mac & Cheese
Serves 4
1 Lb. orzo pasta
2/3 C cream cheese
1/2 C heavy cream
1/3 C mascarpone cheese
1 C lobster stock
2/3 C gruyere cheese, grated
3/4 C fontina cheese, small dice
1/4 C chives, minced
salt and freshly ground black pepper to taste
8 oz. cooked lobster tail and claw meat, coarsely chopped
For the topping:
1/2 C panko bread crumbs
1/4 C Parmesan cheese, grated
1/4 C butter, melted
1/4 C chives, minced
Directions:
In a food processor place cream cheese, heavy cream, mascarpone and lobster stock. Pulse until thoroughly combined and smooth.
Cook the orzo in boiling, salted water to al dente, approximately 8 minutes. Once the pasta is cooked, shock in ice water.
In a large mixing bowl combine pasta, cream base, grated gruyere, cubes of fontina and ¼ cup of chives. Season with salt and pepper to taste.
Place in a buttered 3-quart casserole dish and bake in the oven, uncovered, at 350 F for 15-20 minutes, or until it starts to bubble around the edges.