Dolce 101: Chef Kris Calloway crafts summer menu

JAN WADDY News Herald Features Editor @JanWaddy1

Name: Kris Calloway

Restaurant: Dolce 101, 11535 Hutchison Blvd., Panama City Beach; 850-249-5300

Age: 37

Hometown: Flagstaff, Ariz.

Culinary School: Scottsdale Culinary Institute

Accolades: Dolce Enoteca Voted most popular restaurant at Taste of the Atlanta in 2008

After a long workday, what do you eat?

Cereal, ham and cheese sandwich

What’s your guilty (food) pleasure?

Sweets, usually ice cream, but French Crullers are my favorite.

What’s your favorite flavor combination?

Fresh and local. Always changing, keeping up with the times.

Besides your restaurant, where do you go out to eat?

Firefly

What are your pet peeves in the kitchen?

Not cleaning up after yourself, must work in a clean space

If you could choose, what would be your last meal?

Fresh iceberg wedge salad, seared foie gras, 24-ounce dry-aged ribeye medium rare, and donuts

What’s your favorite recipe ingredient?

Extra virgin olive oil

RECIPE CARD:

Homemade Ricotta, Black Pepper Honey & Grilled Sourdough

Homemade Ricotta:

1 quart heavy cream

1 quart milk

1 teaspoon salt

2 cups buttermilk

Bring cream, milk and salt to a simmer in a large pot; slowly add buttermilk, stirring with a spatula. Wait until mixture returns to a boil and begins to separate; let simmer for 10 seconds. Strain into perforated pan lined with a double layer of cheesecloth. Let drain until liquid is gone but ricotta is still moist. Pack into quarts.

Black Pepper Honey:

1 cup honey

¼ cracked black pepper

Mix honey with cracked black pepper and drizzle over ricotta before serving.

Serve with grilled sourdough.