Upcoming Function

Here is a reception menu that I've written for an upcoming function that will be focusing on some of the mainstream neighborhoods of Chicago at our new facility for about 250 people.

Wicker Park

Roasted Beets with Cambozola and Stone Ground Mustard Vinaigrette Spoons

Endive with Pancetta, Quail Egg, Avocado Puree

Deconstructed Potato Salad

Ice Chilled White Tomato Gazpacho

Chinatown

Bamboo Steamed Dim Sum - Pork Potstickers and Shumai

Chinese Stir Fry with Lo Mein Noodles, Assorted Vegetables, Jumbo Shrimp, Chicken Breast, Teriyaki Sauce, Red Chili Paste, Sesame Ginger

Little Italy

Deep Dish Pizza Tartlettes

Forks of Fresh Linguine Pasta with Hand Crushed Basil Pesto

Wooden Boards of Italian Cured Meats, Artisanal Cheeses, and Pickled Vegetables

Wrigleyville

Butter Poached Lobster Dogs on Bamboo

White Truffle Fries in Cones

Prime Rib Sliders with Roasted Tomato, Garlic Chips, Horseradish Crème

Bacon Parmesan Popcorn

Lakeshore Drive Clambake

Clambake filled Silver Dollar Rolls

Steamed Cherrystone Clams, Black Mussels, Walleye, Smoked Sausage

Fresh Corn, Baby Carrots, and Shallots

Gold Coast

Petite PB&J Cupcakes

Amaretto Tiramisu Shots

Strawberry Shortcakes

Coffee and Doughnuts

Hazelnut Chocolate Tortes

Chicago Deep Dish

After all the stress of packing, scheduling movers, final goodbyes, and relocating to the windy city; I'm back to begin a new chapter of my blog. I've been working downtown each day overlooking the fast pace of many day walkers in suits and tennis shoes, bridges rising and splitting for boats on the river, and a different type of mountain such as the Sears, Trump, and Hancock buildings. This is an amazing place and I'm happy to say that the locals aren't anywhere close to the street crime reputation they've been given. The cabs don't generously nudge you out of the cross-walks like in New York, the pan handlers actually take no for an answer, and the people are extremely friendly. Last night after many hours of apartment searching ($$$), we asked about of course the signature "deep dish pizza". We ended up at the famous Gino's for a pie and after the 45 minute cooking time, it arrived. A beautiful golden brown crust that wasn't too thick, airy underneath, and still carrying those favorite characteristics of doughy goodness underneath the tomato sauce. The sausage patty was handmade and had many hints of fennel and garlic. The cheese was stringy and every bite required you to wrap it around your fork (yes a fork and knife are required). I have to say that I'm very impressed with this style of pie and cannot say which version is my favorite. A slice of thin crust while walking down the streets of New York City or sitting down to a pie of deep dish in Chicago. Regardless, I'm happy to begin my culinary dining experience with this cherished local favorite. I'll make sure to keep everyone posted on what's next to come, maybe Rick Bayless or Graham Elliot (still need to hit the silver palm and get a 3 little pig sandwich.)

New Position

Today will be my final day at the Cheyenne Mountain Resort and I'm extremely sad to close this chapter in my life and begin anew. Living in Colorado has been an amazing experience and I've had the pleasure of creating and implementing my own style within this amazing property. I feel that I've put a huge amount of passion into this place and now the culinary team understands the true importance of "guest experience". I'm excited to see how they take it to the next level and will definitely keep tabs on all the talented individuals I've had the pleasure of working with. I'm now off to the windy city of Chicago as Executive Chef for a private facility downtown. The actual property is "meeting space only" and will focus on creating a "WOW" factor for every client that comes through the door. I will be working with a much smaller staff and challenging my creativity daily by taking each event to the limit. I'm positive that there will be many pictures to post on the blog from all the events I will be hosting and of course will keep updating the blog. Now it's time to start packing and begin the next chapter of our lives. Here is a photo of the historic building that's currently being renovated for our arrival. Only the rooftop and clock tower floors are going to be apart of this new project, how exciting!!!!

Black Mussels / Saffron Banana / Lemon Verbena

My favorite dish of the night was the starter course. Black mussels were steamed in white wine with shallots, butter, and lemon verbena until they had naturally opened. The broth was reduced down with the addition of honey, banana, and saffron. I added a dash of heavy cream and reduced the mixture by half. A few Tablespoons of butter were swirled in to finish the sauce and a pinch of salt. The color was amazing after straining the sauce and pouring over the mussels. I will most likely add some type of bread to really soak up that beautiful sauce at the bottom of the bowl.

Duck Breast / Blackberry Gastrique / Sweet Potato Fries

This is a duck breast that has been rendered down until the skin was extremely crispy and sliced thin. The sweet potato fries were lightly cooked until tender in boiling water and then fried at 350 degrees until golden brown. A salt infused with cracked pepper and fresh rosemary seasoned them to compliment the sweetness. A blackberry gastrique garnished the plate and gave the dish a unique fruity component to harmonize itself with the wine.

Caramel Apples / Foie Gras / Field Greens

Last night, we hosted a tasting for the upcoming wine dinner at the country and I was able to take some photos of the dishes in between descriptions. Here is the salad course that has a medallion of seared foie gras, tart green apples, caramel sauce, and field greens from our garden. I drizzled some of the fat after searing the foie gras to really give the caramel a fatty taste to enhance the richness of the wine. The green apples were a perfect crunch to the bitter leaves of red oak and baby romaine. Very happy with the finished dish and wine pairing.

Cheese Amenity

Yesterday, I was working on a few cheese amenities that would blew some clients away upon their arrival. I thought it would be nice to add some unique colors by placing some rainbow swiss chard from the garden as a base under the cheeses. There were 3 types of cheese on the plate which were a cambozola, wedge of brie, and a sliced of herb chevre. A few pieces of fruit and the end result was beautiful. I was truly amazed by how much the rainbow chard enhanced the plate giving it a unique flare. The best part was seeing the staff's reaction to seeing rainbow chard for the first time and knowing that we grew it from seeds.

Squash Blossoms

I picked some beautiful squash blossoms out of the garden yesterday and brought them to the kitchen to play around with an idea I had for a starter course. I've been challenged to create a vegetarian menu that showcases some culinary techniques and I thought what's more perfect than starting with an unusual vegetable/flower. I removed the stem end with a sharp knife and exposed the hollow center of the flower. After rinsing the insides and removing the center, I filled each blossom with a goat cheese that had been spiced with chipotles, roasted garlic, caramelized onions, and cumin. The stuffed blossoms were dusted with corn starch and dipped into some beaten eggs. I deep fried them at 350 degrees for about 3 minutes and seasoned with a pinch of salt. The result was an amazing vegetarian course that would satisfy and carnivore and impress any herbivore.

Fresh Trout

I finally got some time to take a fishing trip into the mountains and catch some fresh trout. We started shore fishing around 9am and found a cove that was considered to be the spot for 11 mile lake. Within the first 5 minutes, we had a fish hooked as soon as the line was cast. The trout were beautiful and we caught mostly rainbow and one cutthroat. At the end of the day, we left with about 8 fish ranging from about 16-18 inches. I'm thinking about smoking some of the trout and pan searing the rest. It was a beautiful day on the lake and I can't wait to get back out there.

Taste of the Springs

This past Sunday we participated in a local fundraiser benefiting the "Care and Share" food bank here in Colorado Springs. The focus of the event was to raise money and assist in feeding hungry families. During the summer breaks, most children do not get that daily free meal as they would each day during the school year and that was the true cause of gathering all the local talent. Our job was to help raise money by showcasing our culinary abilities and attracting locals to attend and donate for a good cause. We had about 25 local chef's participate who served up some amazing dishes and we were able to introduce people to our signature "Buffalo Short Ribs". Attendance was close to 250 people and everyone seemed to enjoy the Sunday afternoon. I think that we definitely made a difference in feeding some of the less fortunate of our community.

Walleye / Chorizo Potatoes / Cucumber Jicama Salad

Earlier today I was inspired to cook off the menu when I went into the patio dining to say hello to a few guests. The gorgeous view of the mountains, fresh air, and sunny skies made me think of the beautiful walleyes I had in the cooler. One of the staff had just caught them and gave me a few to cook up for myself. The fish was so fresh and amazing that I felt obligated to share them with others who would appreciate some high quality food. The fish was cut into smaller fillets, pin bones removed, and lightly seared in whole butter. I roasted some purple and fingerling potatoes with shallots until golden brown. A quick salad of shaved cucumber and jicama garnished the dish giving it a refreshing finish. I drizzled some ancho chile cream around to enhance the spiciness of the chorizo and give the dish an extra touch of fat. I'm looking forward to actually getting out to the lake and catching some fish myself if I ever get the chance.

Mini Puffy Taco

After noticing some masa harina (ground corn flour) lying on the shelf, I decided to make some fresh tortilla dough. After mixing the 3 cups of flour with 2 cups of warm water and a pinch of salt, I rolled the dough into small rounds. I then placed the dough between two sheets of plastic wrap and pressed each one flat with a large saute pan. The masa dough was deep-fried at 350 degrees until golden brown and puffy. Towards the end of the cooking process, I used a pair of tongs to squeeze the tortilla together forming a taco shell. The filling was ground beef with ancho chiles, wild mushrooms, pico de gallo, and queso fresco. A dollop of sour cream was placed underneath to stabilize the taco and also give that extra touch of richness. This dish is familiar to me from living in San Antonio, Texas and having discussions with my wife about how good they were. She was so upset when I told her that I made some tonight at the restaurant and most likely would end up eating a few for dinner. Fresh tortillas are great and this is an easy recipe for anyone to follow. Maseca can be purchased at most grocery stores in the Latin foods aisle for a few dollars.