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Matt Starcher Adventure Chef

@themattdad

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Chef | Founder @mad_seasoning
#NextLevelChef – Season 5
Family • Fire • Flavor
#staymad
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I am surrounded by blessings. No it’s not always great but I’m so blessed. I will take all the challenges that come with this life. My screwups and failures are just part of the process. But one thing I did do right is my family. I love them. Here is the back story and how we ended up on the cover of a local magazine. In 1986 I moved to great bridge off benefit road between bunch of walnuts rd and shillelagh rd. After growing up in western branch in since I was 5, it was 1975 we lived in forest hills. I went to EW Chittum, WB jr high, WB high to my sophomore year. I couldn’t believe we were moving to the country, to great bridge. That first summer I met Rhonda. This is my story. His-story. Thanks for telling it @greatbridgeliving_bvm Thanks for capturing the pictures @jennmichellephotography Joel and Miep thanks for letting us use the farm for the pictures. I am blessed with blessings all around. The American dream is alive. Love your family Find your passion Work your tail off. #stayMaD y’all. Soon we are gonna need a bigger table. Go to www.mattdad.com to buy some seasoning. Thanks y’all by @themattdad

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3 months ago

This was the inspiration for the halibut dish on #nextlevelchef on NLC I used ribbons of zucchini. Cooked at @thecedarcabin A play on Fish and chips Halibut wrapped in potato I thought about this dish ever since I saw Morinoto wrap a piece of fish in a cucumber sliced into strips with a knife. Kind of like ribbons. I thought I could do the same with a potato. Using a peeler Here is how. I’m using halibut find of like a thick flounder. You can use any thick white fish. Remove the skin for this method. Season fish with @mad_seasoningStart to peel a large russet potato. You have to get it to a smooth oval shape. Then start to go arountd the potato end to end. Don’t allow the peeler to leave the potato and you will end up with long ribbons of potato. Kind of potato bacon. Wrap fish in potato “bacon” make sure the seam is on the flat bottom part. Add oil to a pan and heat until water dances on the surface. Season on the potato. Start cooking with the seam down. Then brown on all sides. While fish is “frying”Make your dip. This is a Peruvian green sauce. Green sauce 1 Jalapeño rough chopped 1/2 cup cilantro. Half a bunch 1 Garlic clove 1 cup Sour cream 1 TBSP Honey MaD Seasoning Add all to a blender or a mocaljete. Blend until smooth. @foodclubfox @mad_seasoning by @themattdad

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5 months ago

This doesn’t feel real. Grateful for the opportunity to step into the kitchen on Next Level Chef Season 5 Years of cooking. Years of learning. Years of believing.I’ve spent my life cooking for people I love. This season I get to do it on a bigger stage. Let’s see what happens.Thank you @gordongram @nyeshajoyce and @richardblais for the opportunity. Thank you to my family for always believing in me I love y’all. @foodclubfox #NextLevelChef #Grateful #StayMaD #mattdad by @themattdad

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7 months ago

here’s a little back of the house action of me packing up our first mad ranch kit to ship out. We’ve been really working on our website and on our online sales thank y’all for supporting one day we’re gonna reach $100,000 a year in online sales and you’re gonna be a part of it. Truly appreciate you. I also believe in manifesting things so we’re gonna do it. Funny story some of you know I used to work for a company called Sysco and we had our own signature line of dressings called house recipe. Or Sysco classic or Sysco supreme different levels different tiers of quality. One of our competitors was hidden Valley Ranch packets. And we couldn’t beat them in a dressing cutting ever. When I developed mad Green, that was my goal my goal was to create a formula that was better than the hidden Valley Ranch packets. Only I wanted to do it with none of the bad. No MSG no preservatives no soy no dairy in the dry mix either. And right now, I would put this dressing up against the big competitor at any time anywhere any place Try it out we now have this in a ranch kit that comes with both the mad white and the mad green a recipe card and a mad to go @mad_seasoning #ranch #dressing #madseasoning #mattdad #staymad by @themattdad

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A pita is the perfect bun for a cheese burger. #pita #cheeseburger #madseasoning by @themattdad

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10 MaD Tips for the Perfect Burger1. Start with Great BeefAn 80/20 blend (80% lean, 20% fat) is the sweet spot. The fat melts as it cooks, creating a juicy burger with incredible flavor.⸻2. Don’t Overwork the MeatGently form loose patties. The more you mash and squeeze the beef, the tougher your burger becomes.⸻3. Make It Wider Than the BunBurgers shrink as they cook. Shape your patty about ½ inch wider than your bun so it finishes the perfect size.⸻4. Thumbprint the CenterPress a small dimple in the middle before cooking. This helps the burger stay flat instead of puffing into a meatball.⸻5. Season Right Before CookingSeason generously with MaD White All-Purpose Seasoning just before the burger hits the grill or griddle. Salt too early can pull moisture out of the meat.⸻6. Leave It AloneOnce it hits the heat, resist the urge to press it down. Every squeeze sends flavorful juices into the fire instead of your burger.⸻7. Flip Only OnceLet the first side develop a deep crust before turning. One confident flip is all it needs.⸻8. Toast the BunA buttery toasted bun adds crunch, keeps sauces from soaking through, and makes every bite better. Sprinkle a little MaD White on the butter before toasting.⸻9. Layer for Every BiteBuild your burger so every bite has balance:* Crisp lettuce* Fresh tomato* Pickles* Melted cheese* Good sauce* Perfectly seasoned burgerEvery bite should taste complete.⸻10. Let It RestGive your burger 2–3 minutes before serving. The juices settle back into the meat instead of running onto the plate.⸻Chef’s Bonus TipFinish your burger with one final light dusting of MaD White after it comes off the grill. It’s a simple restaurant trick that wakes up every flavor and gives you that perfect final bite.Because better seasoning makes better burgers. Better burgers bring more people around your table. And that’s what MaD is all about… making a difference. 🍔🔥@mad_seasoning #madseasoning #staymad #mattdad #burger #bestburger by @themattdad

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2 days ago

Marco Pierre white was before Gordon Ramsay. He was the original rockstar chef. Life goes by so fast. Enjoy the journey. Do something that allows you to enjoy the process. Then it doesn’t feel like work. Last night at 8 pm. I came downstairs from the office and Rhonda was still working. I said I think it’s time for use to leave work. The hours no longer matter. Find that. #staymad You can support us by going to Mattdad.com and buy some seasoning. Thanks y’all. @mad_seasoning by @themattdad

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If you like ranch. Wow you have to try mad green. Hidden valley ranch was invented in the 1950’s by an Alaskan plumber. We just made it better. “Steve Henson gave America ranch dressing. We simply made it cleaner. No MSG. No soy. No dairy. No preservatives. No aluminum dioxide. Just real herbs and spices that let you make fresh ranch whenever you want.”Go to the website and get this ranch pack. Mattdad.com #ranch @mad_seasoning by @themattdad

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3 days ago

These are for real. Check out @mainstreet_shawarma and get one along with their new corn ribs. @mad_seasoning highly recommends this food truck. #shawarma #madseasoning #mattdad #mainstreetshawarma by @themattdad

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4 days ago

One of the cool things Rhonda and I do when we travel is we find cool places to eat. On one trip up to Amish country we saw a hand written sign that said fresh made pretzels and lemonade. It was a road side shack. It made me think did auntie Annes start in a shed by a road? Wow these pretzels were amazing. Hot buttered salty and they had a honey mustard dip that was next level. Lemonade in a glass bottle. I knew I wanted to learn how to make them. I also wanted to learn about the best pretzels Auntie Anne’s. So we listened to a YouTube podcast on them and their story. They started in a trailer. Inspiring story. Y’all I have made pretzels before but they were never like these. Wow. Maybe it’s the brown butter. Maybe the brown sugar. Not sure. I just know I have made these three times since we had them. Almost perfect but not quite. I’m gonna get em. Y’all go explore with someone you love. @mad_seasoning #pretzel #auntieannes #madseasoning #mattdad #staymad by @themattdad

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5 days ago

There is little bit of sugar in the mad white all purpose. My grandmother used to always add a little sugar to her savory cooking. She said it made it taste better. 🔥🔥🔥🔥🔥Why MaD White Makes the Perfect SteakA great steak doesn’t need a hundred ingredients.It needs the right ingredients.Every bottle of MaD White starts with the foundation every chef knows works.🧂 Kosher SaltLarge crystals season the meat evenly and help draw out just enough moisture to create an incredible crust.⚫ Fresh Ground Black PepperAdds bold flavor and a little bite that perfectly complements rich beef.🧄 GarlicSteak and garlic are one of the greatest flavor combinations ever created.🧅 OnionAdds a subtle sweetness and savory depth that rounds everything out.✨ Just a Touch of SugarNot enough to make your steak sweet—just enough to help create beautiful browning.As the steak cooks over high heat, the natural proteins and sugars react together to create that dark, flavorful crust chefs chase. That’s called the Maillard (pronounced “my-YARD”) reaction. In simple terms, it’s what turns the outside of a steak into that rich, golden-brown, flavor-packed crust we all love.The crust is searious.After cooking, let your steak rest for 5–10 minutes depending on thickness. This gives the juices time to settle back into the meat instead of running all over your cutting board.Then slice it.Now here’s my favorite part…Finish it with one light dusting of MaD White right before serving.That final touch wakes everything up—the salt, pepper, garlic, and onion become fresh again, and every bite tastes like it just came off the grill.One bite…And you’ll understand why I call it Chef in a Bottle.Free shipping on $50 and above orders #StayMaD@mad_seasoning #steak #mattdad #madseasoning #parkgrill by @themattdad

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6 days ago

On a mountain top up near front royal Va. we were trying to beat a storm coming in. Rhonda was filming. We made it happen. This is one of my favorite ways to cook a steak. @mad_seasoning #steak #outdoorcooking #madseasoning #staymad by @themattdad

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7 days ago