Colin joined ThinkFoodGroup in the summer of 2012 as sous chef of Zaytinya, José Andrés’ award-winning mezze restaurant. Quickly proving his leadership in the kitchen, Colin was then promoted to Head Chef of Oyamel where he is responsible for maintaining the high quality standards of the menu and the daily operations of the restaurant.
Prior to joining ThinkFoodGroup, Colin worked at Market Restaurant Group, in Tuscon Arizona, where he was Executive Chef at Harvest Restaurant and later the high volume Hacienda de Sol. As Executive Chef of Hacienda de Sol, Colin oversaw the four million dollar food and beverage operation of the resort, which included the banquet staff, as well as restaurant concepts, The Terraza and The Grill, recently awarded the AAA Four Diamond Award.
In early 2009, Colin was a stagier at Le Domaine de Rochvilaine in Billiers, France learning the French Classic techniques as well as modern ideas. Being on the Atlantic coast, Colin learned how to handle seafood and eventually managed his own station.
Colin earned a bachelors degree at Plymouth State University in New Hampshire. However early on Colin decided to pursue a culinary career and apprenticed with two different butchers helping him set the building blocks of his career.
Chef Colin King’s Sopa Tarasca Estillo Patzcuaro
|Avocado, Black Beans, Chilies, Tomatoes
- 2 tablespoons vegetable oil
- 1 tablespoon chopped garlic
- ½ large Spanish onion
- 1 ½ cups chopped plum tomatoes
- 2 guajillo chiles
- 1 ½ cups dry black beans
- 8 cups water
- 2 cups chicken stock
- 1 teaspoon avocado leaf powder *
- Salt, to taste
- Diced red onion, for garnish
- Sesame seeds, for garnish
- Diced avocado, for garnish
- Crispy tortilla chips, for garnish
- Ancho chile powder, for garnish
- Mexican crema, or sour cream, for garnish
|In a large pot, heat the vegetable oil over medium-high heat, add the garlic and onion, and sauté until translucent, about 10 minutes.
|Add the tomatoes and continue to cook until the tomato juice is reduced by ½, about 20 minutes.
|Meanwhile, use a damp towel to rub the chiles in order to clean them. Add the cleaned chiles, black beans, the water, and the chicken stock to the pot and bring to a boil.
|Reduce the heat to medium and simmer the soup until the beans are falling apart tender and the soup has thickened slightly, about 3 hours.
|After simmering, add the avocado leaf powder and stir to combine. Using a hand blender, carefully purée until smooth. Season with salt, to taste, and garnish with the red onion, sesame seeds, crema, avocado, tortilla chips, and ancho powder before serving.
|*Note: Avocado leaf powder is made from grinding dry avocado leaves, which can be found at most specialty Latin markets.