Born
in Folkstone, England, Settembre learned her craft from her father, a classically
trained chef. She admits that following her father around the world -from
Canada to Tasmania- contributed to spicing up her culinary repertoire.
When the family settled back in England-at the tender age of 19-Settembre opened her first restaurant, an Italian-French bistro. Three years later, she and her husband immigrated to the United States. After working in the Florida Keys and the Cayman Islands, the couple settled in Dallas, Texas. Never one to let dust settle, Settembre opened the Going Gourmet Bistro, which The Dallas Morning News recognized as "Best Casual Restaurant" in 1993. The Bistro also received high marks from D Magazine, Texas Monthly, and the Dallas Observer.
When Oona Settembre became Dave & Buster's executive chef in March of 1996, one of her first tasks was to update Dave & Buster's lunch menu, and add new tastes to the already tantalizing list of selections. Calling on her 23 years of experience as a chef, Settembre rose to the challenge and began her own repertoire of signature items. In fact, reading a Dave & Buster's menu is a good gauge of Settembre's mettle and expertise. Not surprisingly, her menus show influences from Italian, French, British, Irish, Austrian, Swiss, Mexican, Caribbean and Cajun cuisine, and a talent for balancing ingredients and flavors.
Settembre's appreciation for honey's subtle sweetness and popular appeal is evident in two menu favorites: Chipotle Honey Glazed Mahi Mahi and Honey Mustard Spinach Salad. For the spicy glaze for fish, Settembre has refined a recipe originally devised by Leacy Corley, Buster's wife. (Yes, there is both an eponymous Dave and Buster.) After briefly marinating the fish, the remaining glaze is brushed on during grilling. Honey complements and softens chipotle's fiery spice, a combination that has satisfied Dave & Buster's customers since the restaurant opened.
Playing with another perennial flavor favorite-honey mustard-Settembre boosts the tang of her best-selling salad by tossing crunch, spicy honey pecans, along with grilled chicken, sauteed mushrooms and smoked bacon, into her mix. Over the top, she pours a warm Honey Mustard Dressing. No stranger to varietal honeys, Settembre specifies White Clover honey for her dressing.
*Honey Mustard Dressing recipe is not shown. Please visit your local Dave & Buster's to try this specialty.
After learning about the Honey Locator, Settembre looks forward to using this handy tool for sourcing interesting and unique regional honeys. To read more about Settembre's honey-enhanced and other menu items, visit www.daveandbusters.com.
Chipotle Honey Sauce/Glaze
Makes about 2 quarts
1 |
(7 oz.) can Chipotles in Adobo sauce |
1 |
(6 oz.) can frozen
"Limeade" |
1/3 |
teaspoon Cayenne pepper |
3/4 |
teaspoon onion salt |
1/3 |
cup apple cider vinegar |
1 |
quart mayonnaise |
3/4 |
cup Clover honey |
1/2 |
cup yellow American mustard (ready-to-use type, not dry powder) |
1/3 |
salad or vegetable
oil (any type |
Place the Chipotles in Adobo sauce, Limeade, cayenne pepper, onion salt, and cider vinegar into a blender and blend until peppers are smooth and completely pureed. Set aside.
Place the Mayonnaise, Honey, Mustard and Vegetable oil into a mixing bowl and mix well with a wire whisk until smooth and properly incorporated together.
Pour the contents of the blender onto the mayonnaise-honey-mustard-oil mixture in the mixing bowl and mix together using a wire whisk. (Do not mix the two mixtures in the blender or sauce/glaze will be too thin.)
Refrigerate and use within 1 week.