THIS WEEK: Rick Morey Jr., evening sous chef, Walter’s.


This week, we visit with Rick Morey Jr., evening sous chef at Walter’s, who prepares Swordfish Napoleon with Bacon-Fried Polenta, Grilled Vegetable Terrine and Garlic Herb Arugula.


What is your favorite local Maine ingredient?

Local potatoes.


How would you describe your cooking style?

Sauce-driven, flavor-driven.


What person or people have influenced you most?

Jeff Buerhaus (chef and owner of Walter’s), Steve Atkins (a well-known Vermont chef).


What is your go-to ingredient?

Quinoa. It’s easy, packed with protein, versatile.


Is there an ingredient that surprises you with its flavor and impact?

Sambal, Chinese garlic chili paste (layers).


What do you cook for your family?

My wife does the cooking at home to give me a break.


Is there something at the restaurant that’s a favorite?

Steak frites. Classic, I enjoy making and eating.


Rick Morey Jr.

Serves 2


1 cup coarse cornmeal

2 cups Oakhurst whole milk

2 cups water

5 strips diced and crispy applewood smoked bacon

1/4 cup diced and sauteed spinach onion

Bring liquids to a boil. Stir in cornmeal. Cook until bubbly and thickened, about 10 minutes. Stir in bacon and onion. Spread on small sheet tray evenly; should be about 3/4-inch thick. Cool completely in refrigerator.


6 portobello mushrooms

6 red bell peppers

18 stalks asparagus

2 cups tomato sauce

2 tablespoons powdered gelatin

Salt and pepper

Grill cleaned mushroom caps and asparagus, slightly oiled and seasoned, with salt and pepper until charred. Clean peppers of char, seed and ribs (try to keep peppers whole). Warm up tomato sauce and add gelatin, being careful not to boil.

In a meatloaf pan lined with plastic wrap, layer vegetables starting with 2 bell peppers, then 2 mushrooms and 6 asparagus, spreading tomato sauce between layers. Layer until all vegetables are gone. Fold plastic over top and completely chill 4 hours to overnight.


12 chopped basil leaves

1 tablespoon fine chopped chives

1/4 cup good olive oil

1 tablespoon red wine vinegar

Salt and pepper to taste

Combine in mixing bowl until incorporated; set aside.


2 6-ounce center cut swordfish steaks

Place on a slightly oiled, heated grill, and cook seasoned swordfish steaks until desired doneness.

ASSEMBLY: Cut chilled polenta into 4-by 4-inch squares and fry in 350-degree fryer until golden. Lay on plate, take vegetable terrine and cut 1/2 slice off of end and lay on polenta. Put swordfish on top of polenta. Take 1/4 cup arugula and toss in garlic herb drizzle, mound on top of swordfish, and drizzle extra dressing around plate.