Rodney Einhorn This is Me

Education

 View all 8 references Web References

1. 1. Fresh For All | The Drinking Issue | Feature Stories | Port Folio Weekly | The Alternative Voice of the Seven Cities

   www.portfolioweekly.com/Pages/ - [Cached]

   Published on: 10/17/2006   Last Visited: 10/17/2006

   "You have to deal with more people and be more flexible," says chef Rodney Einhorn of Terrapin's in Virginia Beach, who will be serving up some good collards, mustard greens and squash this fall.

2. 2. www.portfolioweekly.com

   www.portfolioweekly.com/Pages/ - [Cached]

   Last Visited: 8/24/2007

   Given Chef Rodney Einhorn's choice of a luncheon venue, I once again found myself breaking bread at Catch 31 in Virginia Beach's Oceanfront Hilton Hotel.
   ...
   David then suggested his Seafood Chowder with sweet potatoes, which Rodney ordered.
   ...
   Rodney agreed to share the Chesapeake Signature Seafood Tower with chilled steamed Maine lobster, shrimp, jumbo lump crabmeat, oysters on the half shell, Prince Edward's Island mussels and yellow fin tuna poke. We did split a strawberry shortcake. Who can resist freshly picked Pungo strawberries in season? Lunch is great at Catch 31.
   
   At age 37, my dining companion Chef Rodney Einhorn's resume reads like a who's who of the culinary industry. At 16, he was cooking for his grandparents, who owned Burroughs Steakhouse on Granby Street in the Riverview section of Norfolk. I can recall Burroughs Steakhouse, a very busy venue, which enjoyed a well-deserved reputation for excellence. For two years he labored under Angelo Serpe's demanding tutelage at Pasta e Pani, where Hampton Roads flocked for authentic and exquisitely prepared Italian cuisine. In the summer of 1996, Chef Einhorn worked for one of Hampton Road's leading chefs, Sam McGann, at the Blue Point in Duck, NC.
   ...
   A graduate of the Culinary Institute in Hyde Park, New York, Rodney has since power-packed his culinary arsenal with amazing experience. In 1997, he took his externship with master chocolatier Chef Marcel Desaulniers's at the Trellis Restaurant in Williamsburg. In 1998, the chef moved upward to Manhattan. He secured a line cook's position at the internationally renowned Le Cirque, a restaurant that according to owner Sirio Macciani, "has always been a place where the worlds of food, fashion, art and culture converge."
   ...
   For the next five years Chef Rodney Einhorn would become Chef at the Sky Hotel, Personal Chef/Proprietor at the Full Table and chef de cuisine for Aspen's Pine Creek Cookhouse.
   
   In 2006, like a fine young southern gentleman, he came home to his roots. Chef Rodney Einhorn can now be found shackled to the range at his innovative gourmet restaurant, Terrapin (def: any of various edible North American turtles of the family Testudinidae living in fresh or brackish water) in Virginia Beach.
   
   He works arduous and long hours touching every dish that leaves his kitchen. Reflected in his food are the years on the road gleaning, learning, and securing his unique, but luscious style of cookery. It's quite rare to encounter a young chef whose food is not only tasty, but also cutting edge without excessive and quirky combinations of oft-times incompatible foodstuff-kudos and bravo to this young and extraordinary chef. He is doing it right!
   
   Chef Rodney loves to create and have fun, "so what better job to have," he says. About his travels and career he says, "I have worked at it a lot, taking bits and pieces from here and there and always fine-tuning what I do. Simple and true, I spend just as much time finding my products as I do cooking. Truth in menu is a big part of what I do." The chef tastes everything before it leaves the kitchen, a process ignored by too many local "cooks." Where is the best place to find Chef Einhorn? He is in his kitchen.
   ...
   That is arguably the best training tool in a kitchen, and Chef Rodney Einhorn preaches from it daily.
   ...
   Why did Rodney choose Hampton Roads to showcase his culinary creations and talent?
   ...
   Rodney ventured to anticipate the future of cuisine in Hampton Roads.

3. 3. Praise for The Sky, a luxury boutique hotel in Aspen

   www.theskyhotel.com/skypres/pr - [Cached]

   Published on: 7/29/2003   Last Visited: 9/23/2005

   39 Degrees chef Rodney Einhorn oversees the full-service catering the Sky Hotel provides. "I like to create 'social food' that a group of people can share together," Einhorn says. In preparing menus for banquet clients, he encourages them to call him to discuss the menus for their special event. "I am happy to meet with our clients and plan the menu with them," he says.