When one acquires distinction in the restaurant business, an outsider might feel tempted to believe the individual will eventually rest on laurels and look to coast through his or her career. With a résumé that includes affiliations with the Garces Group and Starr Restaurants, Juan Lopez-Fernandez could count as a candidate for such consideration if he were not blessed with a desire to improve each day on the job. Since Sept. 9, he has been striving to strengthen his culinary journey as one of four owners, including wife Mallory, behind On Point Bistro.
“I just love presenting delicious food and seeing the looks on happy faces,” the 35-year-old said inside his Point Breeze-situated establishment. “I really enjoy what I’m doing, so that’s a very good thing, especially with this place since we had wanted something to call our own for a long time.”
Dubbing the dining destination “an American bistro with a Mexican touch,” Lopez-Fernandez loves that the location has helped him to honor his heritage and to establish a rapport with community members.
“The idea has been there for so long that we know what it takes to appeal to people,” the chef said. “I think that passion is consistent throughout our menu.”
Lopez-Fernandez elected to share the recipe for On Point Bistro’s Fresh Corn Pancakes and the steps for a delectable honey corn butter, as proof of that enduring diligence.
“It’s very popular,” he said of the item that he has listed under the brunch favorites section. “Ordinary pancakes are fun, sure, but it’s nice to taste something different.”
Ingredients for the Pancake Batter:
14 ounces of cornmeal
20 ounces of all-purpose flour
1 ounce of baking powder
1/2 half ounce of salt
16 ounces of milk
24 ounces of buttermilk
2 sticks of unsalted butter
In a medium-sized mixing bowl, combine all the dry ingredients, and gently mix them. Melt the butter in a medium saute pan before combining it with all the wet ingredients. Mix until they are completely combined.
In a large mixing bowl, combine the wet and dry ingredients, and mix until no clumps are left. They will produce a smooth liquid consistency. Let the batter rest for 24 hours before using. When cooking each pancake, allow for three minutes on one side and one minute on the other.
Ingredients for Honey Corn Butter:
8 ounces of fresh corn off the cob
3 tablespoons of honey
1-1/2 sticks of unsalted butter
Directions for Honey Corn Butter:
Cut the corn off its cob. Melt the butter in a medium saute pan, add the corn, and cook for approximately 10 minutes on medium heat. Add the honey, and saute for two minutes. Let cool completely, and puree until it reaches your desired smoothness.