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Wayne Lewis

@chefwaynecooks

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#Masterchef S13 on @foxtv Semi-finalist
Founder @614magazine @614beer
International comfort food is my jam!
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It’s easy for me to look back at 2023 and think, “what a year”! The reality is all the good things that happened were the result of years of work put into honing my cooking skills, lessons learned in business, the support of others and sure, a little luck.

Life is like an iceberg - you see the part above the water but you rarely look at what’s propping it up underneath.

Truth is, I’m even more excited for what 2024 holds because life is better lived looking forward than in the rear view mirror. I plan to take my food career to the next level and thanks to @masterchefonfox @gordongram @grahamelliot @jbastianich @chefaaronsanchez @dannyschrades and so many others, it’s becoming possible!

Dream big, but work even harder.
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#masterchef #asseenincolumbus #newyear taken in Columbus, Ohio by @chefwaynecooks

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3 years ago

If you’ve been wondering why I’ve been MIA cooking wise, it’s this. What started out as needing more space for my various cookers (not all even shown in the video) turned into a full fledged outdoor kitchen space. If you’re into BBQ and grilling long enough, you get here!

I love to build things so I perhaps unwisely decided to do this all on my own. Ouch! After a few weeks of back-breaking digging, leveling, hoisting, climbing, kneeling and cutting - she’s ready for some serious cooking, catering and fun.

So the question is… what new cookers do I need now? LOL
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#livefirecooking #BBQ by @chefwaynecooks

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4 days ago

Yet another incredible experience @ever.aruba

So many flavors, layers and nuance, so much technique. Thanks to @everdepena and team for an unforgettable experience. Privilege to eat your food!
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#aruba #finedining by @chefwaynecooks

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3 months ago

What an amazing experience to cook in the first-ever Open Fire World Championship at the Super B0wl of BBQ @memphisinmay

The menu was inspired by our iconic Midwest steakhouse cuisine featuring some of the staples we are know for - all with a modern twist.

🔥 Roasted corn, leak and potato bisque with freshly made Kielbasa, herb oil, charred corn and touch of mango habanero hot sauce.
🔥 Harissa poached lobster on potato blini cakes with chow chow and pickled mustard seed.
🔥 Juniper and black pepper crusted rack of venison with blueberry agro dolce sauce. Manuka honey glazed carrots with crushed nuts. Roasted potato puree with chives.
🔥 Roasted strawberry tart with a graham/saltine crust, roasted pistachio crema, roasted and fresh strawberry jam, mascarpone cream cheese, basil and crushed pistachios.

Met lots of great people, ate amazing food and there is nothing quite like spinning up an elevated Midwest dinner over live fire, in a parking lot!

Couldn’t have done it without my small but mighty team of @emberkitchenco @chefbillglover @scotty_mac_17

Thanks to @alfrugoni and team for putting on this cooking competition and experience. @openfiremeatup has made a big statement with its new @livefirecookingassociation and we can’t wait to be part of future cooks!
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#masterchef #openfire #memphisinmay taken in Memphis, TN by @chefwaynecooks

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5 months ago

We are lighting the fires @ Open Fire Meat Up ! Excited to be competing, fire up the grills!!!

Open Fire World Championships at #memphisinmay with @chefwaynecooks @emberkitchenco and @scotty_mac_17 taken in Memphis, Tennessee by @chefwaynecooks

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5 months ago

Healthy and crazy delicious can coexist! This Sunday Dinner recipe check off both boxes. My love for asian flavors is all over this one - Sweet Thai chili glazed salmon featuring @bluehousesalmon from @freshthyme. This is an easy one to make especially by pre-prepping your sauces and salad ahead of time. You’re going to love the wide range of flavors and textures in this recipe. Let’s cook!

⚡️ 4-6 salmon filets, deskinned

Thai chili marinade/glaze
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1/2C Thai sweet chili sauce (Mae Ploy)
1/4C Low sodium soy sauce
1T Chili paste (Sambal Oelek)
1 tsp grated fresh ginger
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Mix ingredients well. Marinate filets 1-2 hours in fridge, reserving1/4C for garnish. Place filets in foil lined baking sheet, top with thin layer of sauce (too much will burn) and BROIL at from middle deck 8-10 minutes. In final minute under broiler, add a spoonful of glaze over each filet, top with more sauce if desired.

⚡️Japanese udon noodles

Peanut sauce
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1/4C Creamy peanut butter
1/4C Low sodium soy sauce
1T Honey
1T Brown sugar
1T Rice vinegar
1tsp Chili paste (Sambal Oelek)
1tsp Sesame oil
1/2tsp grated fresh ginger
2T water
Garnish: toasted sesame seeds, sliced scallion
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Blitz ingredients in small blender. Refrigerate. Cook noodles to package directions (usually 12 min). Drain and rinse under cold water. Drain well. Mix noodles with sauce in bowl and combine. Top with sesame seeds and scallions.

⚡️ Thai cucumber salad
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5-6 Mini seedless cucumbers. 1/8” slices (use mandolin safely for this)
1 small shallot, sliced thin
5-6 red thai chiles, sliced tiny avoiding most seeds. (Crushed red pepper sub)
1/2C Cilantro, chopped medium
2T Rice vinegar
1T Lime juice
1/2T Fish sauce
1tsp Sesame oil
1T sugar
1tsp Chili paste (Sambal)
pinch salt
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Slice cucumbers, set aside. Mix rest ingredients, shaken well in Ball jar. Refrigerate. Add liquid to cucumbers, mix well, just prior to service (will get soggy otherwise)

Follow for more Sunday Dinner recipes! #salmon #ad #partnership #asianfood @bluehousesalmon by @chefwaynecooks

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6 months ago

I’m trying to work more fresh fish into my diet but so much of it is…. of questionable origin. Finding Bluehouse Salmon was an eye opener. It’s sustainably grown in Florida - yes, salmon in Florida! Think of a Bluehouse like a greenhouse, but for salmon. Ultra-fresh, antibiotic-free, and raised in a saltwater source free from mercury or microplastics. I found a beautiful filet at Fresh Thyme market and whipped up a quick, crispy skin salmon with lemon and chives. It doesn’t get any easier than that! The fish tasted fresh the skin crisped perfectly.

This definitely makes getting fresh fish into the diet a whole lot easier. Stay tuned for a killer Sunday Dinner recipe. Salmon may be involved ;)

#salmon #ad #partnership @bluehousesalmon by @chefwaynecooks

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6 months ago

Another deeelishious weeknight dinner idea. And the bonus: the leftover noodles make for amazing lunch!

Here we have a sake & soy marinated cod, broiled. Super easy! The real magic on this plate are the Hakka Noodles. Wheat soba style noodles, tossed with veggies and a crazy flavorful sauce that mashes Indian and Chinese flavors. Seriously good.

For your Hakka Noodle pleasure….

16oz Wide round wheat noodle (11-12 min)
1T Shallot oil or stir fry oil
1 Red pepper
1 Banana pepper
1 Green pepper
1 red onion
1 carrot, shredded
1.5T ginger, minced
4c Garlic, minced
6 scallion, sliced thin, white for stir fry, green garnish
3-4 thai chiles, diced, deseeded

**Sauce**
1/4C Soy
1/4C Rice vinegar
1/4C Sambal
1/4C sweet chili sauce
2T Mirin
1 tsp 5 spice
1 tsp Garam
1 tsp black pepper
2tsp salt

**Directions**
Boil noodles 11-12 min. Drain, rinse cold water, drain.
Sautee veggies, garlic and ginger last
Add noodles and sauce, toss to combine/
Eat :)
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#masterchef #recipe #asian #eat614 #noodles taken in Columbus, Ohio by @chefwaynecooks

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8 months ago

Enjoy cooking but feel stuck during the week with the hectic pace of life but still want to eat well and not spend a DoorDash fortune? Check out this idea for turning an easy Sunday Dinner into meal prep for the week.

One of my faves - Beef Bulgogi with Korean sticky rice and Thai basil & garlic sugar snap peas.

I used inexpensive chuck roast, cubed it, seasoned it, a quick sear and into the Crock pot with (pureed) soy, garlic, ginger, onion, asian pear, water and Mirin. 6 hours for melt-in-your-mouth tender! Drained and tossed in off-the-shelf Bulgogi sauce.

The sugar snap peas were amazing and easy! Blanched for 2 min, drained, cooled. Pan sautéed with garlic, chopped Thai basil, Thai chiles, black pepper and salt. Not the biggest veggie fan but these were simply amazing.

Swore I wouldn’t cook again today but here we are. LOL If you like this style of Sunday Dinner + prep post, let me know and I’ll do more and with recipes :)
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PS: only 15 tickets left for my Texas BBQ Bowl Project event March 1. Link in bio
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#masterchef #mealprep #sundaydinner #eat614 taken in Columbus, Ohio by @chefwaynecooks

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8 months ago

Happy Valentine’s Day from my kitchen to yours! This year I went a little overboard. Lol

First course (could’ve been the entire meal) was @gordongram lobster risotto recipe - modified of course ;) Started with scratch made lobster stock made yesterday. Made a beurre monte to finish poaching the lobster meat. The magic came at the end with the cold butter, parmesan and mascarpone - I added a hint of Brandy and stirred in some of the the leftover beurre monte and man did that add a little extra seafood punch and smoothness. It was magical!

Then because we hadn’t eaten enough, I did sous vide filets finished on cast-iron with my favorite filet sauce - tangy, rich creamy Bearnaise. The carrots are harissa glazed (also done sous vide with a pan finish) topped with honeyed nuts, feta and chopped celery leaf.

Oh yeah, baked some herby skillet rolls which were delicious but absolutely unnecessary!

May take the night off cooking tomorrow ;)
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#masterchef #homecook #dinner #valentines #eat614 taken in Columbus, Ohio by @chefwaynecooks

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8 months ago

Another dinner in my “Elevating Chuck Roast” series. LOL Sometimes not everything looks as it seems… (see below)

Beef, seared and braised sous vide (8hrs @ 170F) in soy, garlic, ginger, fennel, anise, coriander, peppercorns. Sauced with a jazzed up bulgogi (amazing!). Served on sticky Korean rice, sushi style. Topped with fried shallots, toasted sesame and scallion.

Sugar snap peas, blanched then quick sautéed with soy, sesame oil, chili flakes. And a nice cooling, but spicy! Korean cucumber salad.

Tasted wonderful, looks great, BUT…. the meat was on the dry side. Strange because it was braising in the bags cooking liquid. I know it calls for 24+ hours at 135F for super-tender result so I figured I’d be clever and try 8 hours at 170F. Nope. Cooking sousvide can be tricky because there is no easy way to check for doneness along the way. Would have been far easier to just braise it in the oven at 250F for 3 hours.

You cook and you learn!

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#masterchef #cookingfail #beef taken in Columbus, Ohio by @chefwaynecooks

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8 months ago

This may sound weird at first but let me tell you - the flavors were absolutely fire! Here’s the story - feeling Chinese for Sunday dinner but wanted something different. At Costco and saw a purty hunk of Wagyu Chuck and thought, why not a fine dining style Chinese on the cheap!?

Sliced filet shaped pieces, sous vide for 3.5 hours with orange peel and garlic, black pepper. Then seared in hot cast iron with shallot oil. Here’s the craaazy part - the sauce is my Orange sauce usually used for Orange chicken or shrimp. Let me tell you, the flavors absolutely work! Think Spicy orange beef but in the cut of a steak. Finished out with Chinese 5 spice potatoes roasted with fresno peppers and scallion whites. Ginger, garlic and soy braised baby bok choy.

A few notes: this would be even MORE amazing with a NY strip as a chuck steak can have some unforgiving pieces that just won’t render at 125F sous vide temps. But this was really amazing and hopefully inspired you all to try something strange and seemingly weird. Hell, sometimes it just works.

I love cooking like this.
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#masterchef #steak #chinesefood #homecook # eat614 taken in Columbus, Ohio by @chefwaynecooks

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8 months ago