Get your taste buds ready, Foodies!
Dorney’s cuisine is even tastier thanks to our new Executive Chef, Michael Wedderburn.
Wedderburn will bring Dorney guests even closer together with his diverse array of recipes and his love for serving families. His extensive amount of experience in the hospitality industry ensures that guests will be in the hands of someone who dedicates himself to making them feel at home.
Family is very important to Chef Wedderburn. When he isn’t working diligently in the kitchen, he is spending time at his children’s soccer games, wrestling matches and track meets. His devotion to his family speaks loudly to his interest in working in family-oriented settings.
That devotion traces back to his home in Jamaica where he served family dinners at just 10 years old! He often prepared and served meals for his family while his mother was at church. Her technique is carried on through him as she taught him how to make his first two dishes: Curried Chicken and Brown Stewed Snapper. From age 10, Wedderburn knew exactly what he wanted to do, and he has proved to be more than successful in doing what he loves.
Integrating his native cuisine with more traditional American dishes is an innovative skill that Chef Wedderburn hopes to teach the upcoming culinarians of the park.
“Incorporating my culture’s cuisine is important to me as a native of Jamaica because I can share a part of me with others, and it brings me close to my homeland. Nothing brings people and cultures together like good food,” said Wedderburn.
The food that he serves is just delicious as it is cultural. Wedderburn’s upbringing in Grange Hill Westmoreland, Jamaica, plays a large role in the foods that he prepares. He loves to make Jamaican food like grilled Mahi Mahi with tropical salsa, grilled snapper with pickled veggies, and his favorite, Escovitch Snapper. Below you can find the recipe for Jamaican Style Escovitch.
Dorney is thrilled to welcome Chef Wedderburn to the Dorney Park family!
Jamaican Style Escovitch Snapper
- 2lbs whole or sliced snapper
- Juice of 2 limes or lemon (your choice!)
- 1-1/2 tsp salt
- 2 tsp black pepper
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 carrots, cut into thin strips
- 1 onion, thinly sliced
- 1 clove garlic, sliced
- ½ tsp Jamaican Pimento (allspice)
- 1 cup white vinegar
- 1 tsp sugar
- 10 sprigs thyme
- 1 scotch bonnet pepper, or habanero - seeds removed
- Cooking oil
- To prepare fish, rinse well. Squeeze juice of citrus over fish then rinse. Season fish in the fish cavity and on the outside with salt, black pepper, and all-purpose seasoning. Fish can be prepared in advance (suggested) and marinated for 15 minutes up-to overnight, or prepared in the moments prior to cooking.
- To make the marinade place bell peppers, carrots, onion, garlic, allspice (or Jamaican pimento), white vinegar, thyme, sugar, ½ tsp salt, and hot pepper. Bring to a boil, and then allow to simmer for about 3 minutes. Turn off heat and let it sit for 10 minutes. Place in a container that you can store in the fridge overnight (best if made in advance and chilled but can serve to your likings).
- To cook fish, in large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Move fish to a plate, and top with marinade.
- Serve with fried dumplings or rice and ENJOY!
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