Every artist has a signature style that distinguishes himself from his peers.
To the writer, it’s her voice; whereas, to the painter it’s his use of paint strokes, and to the composer, a habitual manipulation of cadence and a series of musical notes.
For Creo’s Executive Chef Eric Sell, his style is apparent through his love of ginger.
The 35-year-old culinary artist was born in Chicago. Hailing from the meatpacking capital of the world would lead one to assume beef to be his tool of choice, but he didn’t stay in the Windy City for long. With his father working for a prominent cell phone manufacturer, a young Sell spent much of his formidable years in the Far East, where he developed a fondness for Thai food.
Scallions, garlic and ginger make-up the Holy Trinity of Asian cuisine, and though it was not so much a conscious effort on his part to include the root so frequently in his own dishes, Sell said it was something he only recently discovered about himself while preparing Creo’s newest menu.
“Everyone develops a signature,” said Sell. “It changes for chefs more often because we have more ingredients going on. I see chefs will cling to things from time to time, and it sometimes doesn’t seem obvious to yourself. I’ve noticed it. I love ginger, and ginger is all over this menu.” It’s something Sell only noticed since making the jump to executive chef, and being more on hand with the logistics behind preparing the menu.
Sell, the former Executive Chef for Javier’s in Saratoga Springs, has been working as the Sous Chef at Creo’ for almost a year. Prior to moving to the Capital Region, Sell gained an impressive background working at New York City-based restaurants such as Le Gamin, No. 7, and Tocqueville. He brings a fresh perspective to the seven-year-old restaurant, using his experience creating consistent new menus with an emphasis on sustainable and responsible ingredients.
“I’m excited about my new role at Creo’ Restaurant,” said Sell. “I respect the vision that’s already in place, including the importance of farm-to-table, but I’m ready to take the restaurant in a new direction. I think the new spring/summer menu will be a great refresh and I’m excited for the Capital Region to get a taste.”
Creo’s new menu will be available to the public during its launch event on May 14 from 5 to 10 p.m. Empire Merchants North will be onsite throughout the evening, and a new line of Captain Morgan flavored rums will be on special throughout the night. Guests will get to try new dishes such as Monk fish with snow peas, cantaloupe puree and ginger chic pea salad; Baked eggplant topped with kale slaw; Grilled Ahi tuna sautéed with baby bok choy, baby carrots and cashews with ginger and garlic.
“The introduction of the new menu is one of my favorite occasions at Creo’,” said Brian White, Vice President of White Management. “The creation of new dishes with new, ripe ingredients is something unique to our restaurant, and with Chef Sell’s fresh spin I think our customers are going to be really pleased.”
Customer favorites, like the Creo’ burger and Kung pao calamari, will remain on the new menu. Those who are interested in making a reservation are encouraged to visit CreoRestaurant.com or call the restaurant at 482-8000.
