A few months ago I had the priviledge of cooking dinner for some elite female explorers, including the first two to travel the landmass of Antarctica. The group was from around the world, congregating at the beautiful Horst Rechelbacher Estate near Osceola. The estate has a commercial kitchen and helpful staff, so I knew executing…
Bison
Bison Stew with Dried Bolete Mushrooms and Coffee
The good part about the dead of winter is that I can run all the heavy stuff the line cooks like to make, or as we call it: fat kid food. Braised meats galore, pastas layered with cheese, sausage and breadcrumbs, different types of lasagna, ragus of beans and smoked meat, sauces made with…
Bison Tenderloin with Wintercress Buds and Anchovy-Ramp Sauce
There are some recipes that make an impression, and really stick with you. This is based on one of those. About 6 years ago I was working at the now closed Il Vesco Vino in St. Paul. It was an Italian joint, with plenty of pasta and everything you’d expect. One of the first dishes…
Bison-Black Barley Stew, With Fried Chicken Mushrooms
When I brought my first fried chicken mushrooms home from the coop, after the basic “fry in pan with butter until brown and add salt” method, this is what I made, It’s simple, and a good example of my style of cooking: interesting, high quality ingredients, cooked with classical technique. I remembered my foraging buddy…