Another Culinary Introduction...Sous Chef Charles Campbell

Charles Campbell started with the Lafayette Park Hotel & Spa 4 years ago as a Grill Cook, and was quickly promoted to Sous Chef for the Duck Club and Bistro at the Park. Prior to working with the Lafayette Park Hotel & Spa, Charles had an early interest in cooking and was making Hollandaise Sauce at the age of 12. Cooking appears to run in the family as Charles’ Grandfather was the author of several cook books and appeared regularly on The Today Show’s cooking segments. Charles graduated from California Culinary Academy in San Francisco in 2005. His previous restaurant experience includes The Left Bank in Pleasant Hill and À Côté in Oakland.

Here is his recipe for Salmon Congee –
1/2 pound salmon filet
2 tablespoons vodka
1 tablespoon soy sauce
3 tablespoons olive oil
1 celery stalk finely minced
3 shallots, minced
1 jalapeño seeded and finely chopped
1 tablespoon peeled, grated ginger root
1/3 cup long-grain white sweet (glutinous) rice, washed and drained
1/4 pound shrimp, peeled and deveined
8 cups chicken stock

1 tablespoon minced lemon grass

Juice from ½ medium lemon
2 tablespoons fresh basil leaves


Marinate the salmon in a small bowl with the vodka, soy sauce and 1 tablespoon of the olive oil. Refrigerate for one half hour.
Heat the remaining oil in a large stock pot and sauté the shallots, ginger, celery, and jalapeño for three minutes.
Add the shrimp and rice to the pot. Stir and add the stock. Bring to a boil, cover and simmer for 15 minutes, stirring occasional.
Meanwhile slice the salmon into very thin pieces and lay in the bowls you will be serving it along with the lemongrass. Set aside until ready to serve.
Remove the congee from the heat and stir in the lemon juice. Add salt to taste.
To serve, ladle hot soup over the raw fish and garnish with basil.