 Island flavor
Regionally-renowned Chef Dave McConaghy invigorates taste buds at Island Time Grill with refreshing approach to cuisine
Sarasota, FL – Island Time Grill Executive Chef David McConaghy
developed a passion for eating and preparing exceptionally innovative
cuisine in his mother’s kitchen.
When steak and potatoes were the staple in most American households,
McConaghy’s family spent his childhood years priming the future chef’s
palate with exotic flavors and ingredients.
“We were cutting-edge back in the day of Swanson frozen TV dinners,”
McConaghy said. “None of that in our house. We spent a lot of time in
the kitchen – the whole family around the table thing – and we
experimented with all types of dishes from around the world. We were
eating things then, that in the last few years, have become the ‘in
foods.’”
Growing up beside Sarasota’s seafood-rich waters fostered the Sarasota
native’s enthusiasm for preparing seafood dishes that include
specialties like coconut and curry lobster bisque made with Maine
lobster, essence of coconut and cream, spiced with red curry and lemon
grass; a Chilean sea bass crusted with wild mushrooms, steamed with
julienne vegetables and topped with tangy ginger butter reduction; a
grilled center cut salmon with pine nuts, cranberries and green onions
served with a smooth pistachio polenta wedge.
“I love all the flavors of the sea,” he said. “Different areas produce
such subtle changes in fish. The same varieties of fish and shellfish
harvested from different places have many different foods to feed upon,
thus changing their flavors, profiles and textures.”
While seafood may be McConaghy’s expertise, he has a knack for
developing remarkable fish-free dishes as well, including a free-range
lamb rib rack chops, pan seared with black pepper and topped with a
tangy green herb puree.
A graduate of the prestigious Johnson and Wales University, McConaghy
spent 11 years honing his craft as sous chef and executive chef at
Siesta Key’s Zagat-rated restaurant The Summerhouse.
There he earned regional and national acclaim for his French-flared
continental cuisine, receiving numerous Zagat awards, Florida Trend’s
Golden Spoon and Wine Spectator’s Award of Excellence.
At Island Time Grill, McConaghy’s cuisine seems destined to earn the
same recognition, although he is working with a new culinary approach.
“Local fresh ingredients would be served on the islands so we are
approaching Island Time Grill’s menu in that respect,” he said. “When
local farmers show up at the back door with beautiful locally-grown
tomatoes, we run a tomato salad special. When Herb, the local stone
crabber who has been in business for 40 years, calls and says he has a
great batch of claws available, then we feature a stone crab appetizer.”
At Island Time Grill, McConaghy finds himself working in a new genre of fine dining, too.
“The stuffy ties, Beef Wellington-style of fine dining will
always be around, but it’s a bit outdated,” McConaghy said. “Nice
portions and fresh foods served with style is the next step in the
evolution of fine dining, which is where I am trying to place Island
Time Grill.”
Still, some things haven’t changed for McConaghy. The same 14 kitchen
employees who helped McConaghy chart The Summerhouse’s culinary path
are now working with him at Island Time Grill.
“My entire Summerhouse kitchen staff is along for the next ride,” he said. “It makes for a great working environment.”
When McConaghy isn’t revolutionizing the look and taste of fine dining
in Sarasota, he’ll be teaching locals to develop an appreciation for
cooking creative cuisine, not just consuming it.
“I enjoy meeting new people and helping them see that cooking can be a
lot of fun and very easy if you have the correct state of mind,” he
said. “I love to show people how to make a three-course meal and only
dirty a pan or two. In every class, I have learned a few new tips and
techniques and even learned some well-guarded family recipes.”
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