BlueStar Cooking


"...Way too many "commercial ranges just look commercial.  I wanted the same power I get at work."

Chef Ford Fry on why he chose BlueStar®


Ford Fry | Celebrity Chef | All Star Chef


Name: Chef Ford Fry
Location:  Atlanta, GA
BlueStar®: 48" Platinum™ Series Range, Stainless Steel, with RAL #5009 Azure Blue Knobs.  54" Prizer Hood, Hampton in Stainless Steel

Eschultz 2014-BlueStar-5-loAlthough he is a Houston native, Chef Ford Fry has taken over the Atlanta restaurant scene.  After graduating from the New England Culinary Institute he held sous and executive chef positions at The Ritz Carlton in Aspen, Houston, and Naples, the Snowmass Lodge in Snowmass, CO, and the Ojai Valley Inn and Spa in Ojai, CA.  From there Chef Fry set his sights on his own restaurant and settled in Atlanta, opening the refined Southern restaurant, JCT Kitchen.

Chef Fry's philosophy is to focus on seasonal cooking with high-quality ingredients that let the food speak for itself.  After JCT Kitchen, his next venture was the Italian-inspired No. 246.  He then channeled his love for seafood with the opening of The Optimist.  Ford Fry's The Optimist brings a classic seafood experience to landlocked Atlantans.  From Maine sea scallops and whole-roasted Georgia trout to garlicky clams and fresh oysters flown in from the East and West coasts, only the highest-quality and sustainable seafood from the country's best suppliers is served.  King + Duke, and St. Cecilia are the latest additions to his expanding empire and have opened to rave reviews.  There are three new ventures on the horizon, including a new restaurant in his native Houston, TX.

Chef Fry is currently up for a James Beard Award for Outstanding Restaurateur and King + Duke was recently named one of GQ's 25 Best Restaurants in America.  He also founded The Attack of the Killer Tomato Festival.  This year, more than 40 of the South's top chefs along with 17 skilled mixologists and over 30 farmers are teaming up to create the tastiest tomato concoctions to raise money for Georgia Organics and The Giving Kitchen.


Favorite Ingredient & Why?:  Hands down Porcini Mushrooms!  They are one mushroom that only pops up a few times a year; so I don't have enough time to get tired of them.  They are fantastic roasted as well as sliced super thin in a salad.

Why BlueStar:  Two MAJOR reasons as to why BlueStar®: First is the BTUs, way too many "commercial" ranges just look commercial.  I wanted the same power I get work.  Second is the burner shape, the "star" pattern of the flame; it heats the pan way more evenly and without degrees of variation.  It's such a no-brainer.

Unusual item in the tool box:  Fish tank "oxygenator."  On some occasions, a food item needs to speak for itself.  For example, with a delicious cold water oyster, we want the sauce to enhance the flavor as opposed to cover it up.  This is where the O2 pump comes in.  We can stick it in the bright juice of an apple and the O2 creates light, green bubbles to coat the oyster.

Favorite Recipe:

Duck and Andouille Sausage Gumbo with "pot luck" garlic bread for sopping

Serves: 4 - 6

Duck and Sausage Step

  • 1 whole duck (have butcher cut into 8 pieces and you will want to keep the bones as well)
  • 8 ounces good andouille sausage (diced)
  • Season the duck generously with kosher salt and lightly with cayenne pepper.  Using a large skillet (cast iron would be best) over medium high heat, brown the duck (and reserved bones) and place duck to the side.  In the same skillet, brown and set aside the diced Andouille.  Turn off the heat but keep the fat in the skillet.  This will be the starting of the roux.



  • 3/4 cup AP flour
  • 1/3 cup canola oil
  • Using the same skillet over medium heat, add the oil and flour and whisk until smooth.  Continue whisking very frequently until the roux is slightly lighter than dark chocolate.  Immediately remove from the pan or skillet and set aside. 


  • 3 - 4 Tbs butter
  • 1 large or 2 small pablano pepper(s) (diced fine)
  • 1 large yellow onion (diced fine)
  • 1.5 cup celery (diced fine)
  • 3 cloves fresh garlic (sliced)
  • 2qt Chicken broth (fresh is always best)
  • 2 each bay leaves
  • 1/8 cup smoked paprika
  • 1 tsp freshly ground black pepper
  • 1/2 tsp cayenne pepper
  • 1/8 cup Worcestershire sauce
  • 2 - 3 Tbs Tabasco or Crystal hot sauce
  • To taste/Kosher salt

  • Using an appropriate sized soup pot on medium high heat, melt the butter cook the peppers, celery, onion and garlic, and continue to cook until soft.  Add the chicken broth and bring to a boil.  Reduce the heat to a simmer and whisk in the roux and the remaining ingredients (including the duck and sausage) except the salt.  Once the duck pieces are fully cooked, "fish" them out of the gumbo, let them cool slightly.  Pick the meat and set it aside.  The gumbo should be simmering slowly for about an hour before you season to taste with salt and more hot sauce if you like.  Add the duck pieces and chill soup overnight.
  • When ready to eat, scape off the solid fat which has risen to the top and heat the gumbo slowly.  Serve with steamed, unconverted rice and "pot luck" garlic bread.

Garlic Bread

  • 1 stick soft butter (unsalted)
  • 2 cloves fresh garlic (pressed or minced fine)
  • 2 Tbs finely chopped flat leaf parsley
  • 1 Tbs Kosher salt
  • 1/2 baguette (French bread)
  • Mix all the ingredients but the bread.  Slice numerous slits into the bread vertically without slicing through the bread.  Spread the soft butter mixture into the slits.  Cut the bread into 4 pieces.  Wrap each piece with parchment paper and tie with butcher's twine.  Bake in the oven 5-7 minutes just before serving.
  • Serve each piece with a 1/2 cup of hot steamed converted white rice (jasmine or basmati is good too...just stay away from "the uncle!")


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