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DRY AGING MASTERS
EPISODE 11 - JOHNNY & MONIQUE BLACK: COASTAL TERROIR
In this episode Dry Aging Masters, we visit Chez Noir, a one Michelin Star restaurant in beautiful Carmel by The Sea, California, led by the talented husband-and-wife team, Jonny and Monique Black. Their culinary journey, starting in New York City, has culminated in this esteemed establishment where the art of dry aging takes center stage.
"For me, it's all about the ingredients first and foremost," highlighting the importance of quality in their cooking. The choice to settle in Carmel was influenced by their travels in Europe, where they found similarities between the West coast of France, the Basque Region, and their current location. These experiences deeply influenced their approach to cuisine at Chez Noir.
A key feature of their Michelin-starred cuisine is the innovative use of DRYAGER™ cabinets, allowing them to dry age just meats, but also seafood and poultry. "I'd done dry aging in previous restaurants that I worked in, you know, we'd done them in the walk-ins, but it was never very consistent,” explains Jonny. “I was very excited to have the dry agers because these are made specifically for aging.” This method, traditionally used for meats, is expertly applied to a range of proteins, enhancing flavor and texture, and ensuring consistency and efficiency in their kitchen.
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In regards to aging fish, Jonny explains, "we're able to store [fish] in the dry aging cabinet, and it keeps the shelf life extremely well." This technique has revolutionized the way they handle and preserve their ingredients, allowing them to maintain high-quality standards and offer a unique dining experience. “It's really been great to allow us to get in a large amount of fish at one time, and keep it up there, pulling it out over the course of the week without losing anything and the quality is only getting better as time goes on.”
Jonny and Monique's story is more than a culinary adventure; it's a tale of passion, partnership, and innovation. Their dedication to the craft of dry aging and their ability to adapt this technique in new and exciting ways set Chez Noir apart in the culinary world. Jonny's philosophy, "Dry aging for us is all about preservation and intensity of flavor," captures the essence of their acclaimed restaurant and their undisputed culinary excellence.
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