Tafari Campbell is the restaurant chef for the Chevy Chase Club in Chevy Chase, Maryland. Chef Campbell is a Certified Sous Chef by the American Culinary Federation (ACF).

In 2006, he won an ACF gold medal and First Place in the ACF Chesapeake Chef Challenge in Baltimore. That contest earned him the right to represent Maryland in the Great American Seafood Cook-off in New Orleans.

Lump Crab Cake Burger
Old Bay (Fingerling) Fries
Maryland Crab Vichyssoise

Crab Burger
Serves 7

Ingredients	Portions
maryland lump crab meat	1 lb
shrimp	10 oz
heavy cream	1/2 cup
old bay spice	1 tbsp
dijon mustard	1 tsp
worcestershire	2 tsp
lemon (juiced)	1 each
green onion	tbsp
parsley (chopped)	1 tsp
shallot	1 small
kosher salt	to taste
freshly ground pepper	to taste
mini soft rolls	14 each

1. Place the shrimp in the food processor and purée. Add the remaining ingredients except for the shallots.
2. Remove the purée from the processor and place into a bowl over ice.
3. Add the shallots, herbs and crab meat. Shape into 2oz patties and refrigerate.
4. When ready, coat with bread crumbs and fry in the fryer until golden brown and thoroughly cooked.

Maryland Crab Vichyssoise

1. Melt the butter over medium low heat in a stainless steel sauce pot.
2. Add bay leaf, leeks and onion, cover and sweat for 5 minutes.
3. Stir in the potatoes and stock, bring to boil, and simmer for 15 minutes or until the potatoes are fork tender. .
4. Remove the bay leaf, place the soup in a blender, and purée for 10 seconds.
5. Pour into a bowl set over ice. Sir constantly until cool.
6. Add the cream and mix well. Stain through a china cap. Refrigerate until ready to serve.

Board Walk Fingerling Fries

1. Place potatoes in a pot of cold water, and bring to a boil for 2 minutes.
2. Remove from stove, strain potatoes, and peel the skin from the potatoes.
3. Cut the potatoes length-wise and then cut into sticks.
4. Place the potatoes in a 350-degree fryer and cook until golden brown.
5. Finish with old bay and parsley.

Tomato Tartar Sauce (optional)

1. Heat butter in a sauce pan and add ham, corn, shallot, garlic, & leek.
2. Stir and cook for 1-2 minutes.
3. Add vermouth and oyster liquor (or bottled clam juice).
4. Reduce by half and add cream.
5. Turn down heat and simmer until slightly thickened.
6. Add seasonings and taste.
7. Turn off heat and add oysters and herbs.
8. Reserve for final assembly

Final Assembly

1. Split the buns and place sauce on the bottom bun. Top with burger and second half of the bun. Pour soup into glass, fries into container. Serve together or separately.
2. Note: You may substitute Yukon or Idaho potatoes instead of fingerling. Also apple fennel coleslaw or any coleslaw makes a great addition to this dish. It makes a great fun summer dish to do with the family or for entertaining guests. The items can be served together or individually.

Maryland Chowder and Rockfish
Serves 7

Ingredients	Portions
local tomato (peeled, seeded)	18 oz
sweet onion	1/2 cup
garlic (crushed)	2 each
tomato paste	1 tbsp
dry white wine	1/2 cup
crab or clam stock	1 cup
beef stock	1/2 cup
chicken stock	1/2 cup
tomato juice	1 cup
old bay seafood seasoning	1 tbsp
thyme	2 tbsp
bay leaf	1 each
tabasco	2 dashes
kosher salt	to taste
freshly ground pepper	to taste

1. In a 2 quart stainless pot sweat onion and garlic until translucent.
2. Add tomatoes and paste continue cooking until the tomatoes start to release there juices.
3. Deglaze with wine. Add the remaining ingredients. Bring to a boil and simmer for 20 minutes.
4. Place soup through a food mill and reserve for later assembly.

Chowder Garnishes

1. Sauté onions, mushroom, and ham in sauce pan.
2. Add clams, stock, vegetables and chowder base. Cover and cook until clams have opened up.
3. Adjust consistency as needed. Finish with herbs and re-season to taste.

Rockfish

1. Filet and skin the fish. Cut into desired portion size. Marinate fish in olive oil, thyme, lemon juice and salt. Reserve.
2. Place Teflon pan over medium heat. Sear fish presentation side down for 1 or 2 minutes.
3. Turn over; add onions, garlic, stock and butter place in 350 degree oven for 4 minutes or until done.
4. Finish with lemon juice and herbs.

Crab Crackers

1. Mix the first nine ingredients together and rub in butter.
2. Add water and knead to form a ball let it rest for 30 minutes.
3. Roll thin cut into desired shapes and bake in a 350 degree oven until crispy

Final Assembly

Ladle the chowder in a bowl top with rock fish. Place clams on each side of the fish. Serve immediately accompanied by Chef Campbell's spicy Crab Cracker and enjoy.