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From Our Editors
Serbian-born chef Boban Kovachevich has fired up stoves all over the globe. Cooking in Israel, he earned Jerusalem Post's nomination for the list of the 10 best chefs in the Middle East. At Carver’s Steakhouse, Kovachevich lavishes attention on every step of the culinary process, from growing the ingredients to cheering on the busboys. He begins with sustainably grown produce, local and organic meats, and certified Ocean Wise seafood. For his steaks, he chooses cuts of certified Angus beef. He ages each for 28 days, marinates it for a week in cold-pressed olive oil and spices, broils it, and flash-sears it to seal in the juices.
The Vancouver Sun called the steaks “superb” and “mouth-watering,” and Indulge magazine said the juicy slabs give diners “a reason to pause after every mouthful.” During dinner, servers complete the meal with suggestions of wine to match each entree’s texture and taste. Of his respect for the culinary process, Kovachevich said to an Indulge reporter, “Whether I am cooking for a prime minister or the dishwasher, it does not matter. You can’t cook well without love.”