If you have dined at Edge Restaurant in Downtown Bethlehem you are well aware of the culinary creations that come out of their kitchen. Steak, duck, tuna—the well-rounded menu has something for everyone’s tastes. But few know the man behind these dishes, Head Chef Timothy Widrick. Shy, modest, sharp-witted and laid back, Widrick fits the mold of the private, behind-the-scenes chef.
His interest in cooking began in his youth, as he watched his mother feed the family on their farm in Bangor. When it came time to consider colleges, Widrick knew that pursuing culinary arts would be the right choice for him. He graduated from Johnson & Wales University (Providence, RI) in 1995 and began his career in the kitchen in the local country club circuit. From Water Gap Country Club in the Poconos, Widrick moved on to hone his skills at Saucon Valley Country Club.
Looking for a change of scenery and a taste of the West Coast, Widrick, 39, had a brief stint in Seattle’s culinary scene before returning to the Valley to work at The Farmhouse Restaurant in Emmaus. There he learned the importance of using local, in-season ingredients and the benefits of the farm-to-table concept.
Tim’s Kitchen Essentials: • Great knives - A diamond steel, paring and boning knife are all a must • Robot Coupe or Vita-Mix blenders - For making the perfect purees • Truffle oil • Quality extra virgin olive oil
He began at Edge in 2002 as a sous chef and developed the skills to execute the restaurant’s famous French/Asian menu with guidance from former executive chef Stefane Becht. “Stefane was very enthusiastic about food. He taught me many techniques that I still use today,” he says. When Becht moved on it was Widrick’s turn to run the kitchen and today he leads the small but efficient staff of four chefs, including Sous Chef John O’Brien, who has worked side-by-side with Widrick for the last three years. “It’s more than just a job. It has to be fun. We’re like brothers,” says Widrick, who also believes in a strong relationship between the front and back of the restaurant.
With French techniques as the basis for most of their dishes, Widrick and his team focus on high flavor, unfussy meals including fresh, seasonal ingredients that are local whenever possible (apples from Scholl Orchards in Bethlehem inspired the dessert recipe Widrick shared with us). Among Widrick’s favorite dishes on the menu are the tarragon gnocchi and duck confit. Since duck is a personal favorite, as well as a popular choice among Edge’s diners, Widrick makes sure to create two to three duck options throughout the year.
He also caters to vegetarian and vegan patrons and serves up creative pasta and tofu dishes (read on the see how Widrick turns tofu into a tantalizing appetizer). Sauces are key in his kitchen and Widrick’s flavor combinations come alive and his attention to detail is evident. “The biggest thing for me is flavor, not a lot of ingredients,” he says.
So roll up your sleeves and experiment with the French/Asian cuisine that Edge Restaurant and Chef Widrick are famous for. Bon appetit!
Click for Recipes:
