Larry Doyle Larry Doyle has been the Chef at Aznu since its opening in 1992. He is a graduate of the Culinary Institute of America. For 10 years he pursued a career which included training and working in Italy and later in Chicago. In 1984, he arrived in Dallas where he was associated with Massimo da Milano until he joined Anzu. "Anzu gave me the opportunity to pursue my interest in being associated with a full service, fine dining restaurant," said Doyle. Since joining Anzu, Doyle has traveled extensively throughout Asia and the South Pacific researching native foods and ingredients. These travels have resulted in the development of unique, new menu items and the creation of exciting and unexpected taste experiences for Anzu Diners. Although the kitchen is Doyle's favorite place to be, he is certainly no stranger to a swimming pool He is an accomplished master swimmer and has competed in a number of events uncluding the Magi Channel Swim, Wakiki Roughwater Swim and several local events and triathlons. SAKEKASU BROILED BLACK COD ON BABY SPINACH DRESSED WITH BALSAMIC VINEGAR AND GRAPEFRUIT For the Fish and Marinade: 6-6 ounce fillets of black cod salt Marinade: For the Salad: 1 pound sakekasu 2 pounds baby spinach (washed & destemmed) 3 ounces miso 4 ounces Balsamic vinegar 6 ounces sugar 4 ounces extra virgin olive oil 4 ounces sake 1 tablespoon sugar salt and pepper to taste 3 grapefruits (remove peel and pith and section into whole segments) Assemble: Begin by salting the fillets with a moderate sprinkling of salt. Allow to set for one hour covered in the refrigerator. Rinse salt off well, pat dry, and keep refrigerated until needed. Prepare the marinade by combining the sakekasu, miso, and sugar in a mixing bowl, slowly mix in sake, stirring to form a smooth paste. Coat fillets with a thick layer of marinade, wrap, and allow to marinate at least 24 hours. Remove cod from marinade, rinse off well to remove marinade, and pat dry. Broil under a medium heat for 10-15 minutes or until done. (Note: Since this marinade is high in sugar the top of the fillet will begin to carmalize quickly, so you may need to adjust the heat to avoid burning). To assemble the salad mix the balsamic vinegar with the oil and sugar in a sauce pan and bring to a boil. Toss baby spinach with this hot dressing. Divide onto serving plates, place a piece of the broiled cod over the spinach and garnish with grapefruit segments. Note: If Black Cod is unavailable you may substitute another fatty fish like salmon, sturgeon, or seabass. Sakekasu is what is left over after the fermentation process of sake. It is available at Japanese grocery stores. SAKETINI 2 ounces of Vodka or Gin add a splash of very chilled sake Fill shaker with ice; pour in vodka and splash of sake, cover and shake until frost forms on the side of the shaker. Strain and serve in chilled martini glass. Garnish with slice of cucumber that has been slightly scored an olive. Fabulously refreshing! Nominate your favorite chef for a profile "Chef Profiles" email: jwdineline@aol.com