Culinary Chronicles

The Weber clan, no strangers to culinary delights, got to experience the Midwest Italian theme dinner at Terrace Hills Golf Course, the first dinner at this venue by master chef Grant Gillon, attended by around 30 guests. 

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Showcased what was touted as the finale menu by Chef Grant Gillon and Aaron Holt.

The menu featured a delightful progression of dishes:

- Amuse: Winter squash bisque

- First: Arancini with fire-roasted red pepper and preserved local tomato

- Second: Raviolo al ovo with morel cream and black truffle butter (Grant's signature dish from the show)

- Third: Seared Iowa Wagyu beef rillette with de burgo and seasonal root vegetables

- Fourth: Iowa pork loin with salmoriglio, agrodolce, braised fennel, and celeriac

- Last: Coffee gelato with torn stout cake, coffee mousse, and pizzelle.

The menu seemed to blend elements from both chefs, with a nod to Grant's TV showcase through the signature ravioli. The venue provided a pleasant atmosphere for a memorable dining experience.

Iowa Chops with Turnips, carrots and beets.

INGREDIENTS:

• 2 pork chops

• 1 beet, peeled and sliced 

• 2 turnips, peeled and diced

•  3 carrots, peeled and sliced

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 1 teaspoon dried thyme

• Salt and pepper to taste

• Butter

INSTRUCTIONS:
1. Preheat your oven to 375°F.
2. Season the pork chops with salt, pepper, and dried thyme on both sides.
3. In a large oven-safe skillet, heat olive oil over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown. Remove the pork chops from the skillet and set them aside.
4. In the same skillet, add a bit more olive oil if needed. Sauté garlic until fragrant.
5. Add sliced beets, diced turnips, and sliced carrots to the skillet season with salt and pepper. Cook for 5-7 minutes, or until the vegetables begin to soften.
6. Place the seared pork chops on top of the vegetables in the skillet.
7. Transfer the skillet to the preheated oven and bake for about 20-25 minutes, or until the pork chops are cooked through and the vegetables are tender.
8. Check for doneness by ensuring the internal temperature of the pork chops reaches 145°F.
9. Once done, remove from the oven and let it rest for a few minutes before serving.
10. Garnish with fresh herbs if desired and enjoy your delicious pork chops with beets, turnips, and carrots!

11. Get a few more chips of butter and combine with thyme, place all over chops and vegetables pace back in oven till it melts, enjoy!

BEEF WELLINGTON  

Beef Wellington is a classic recipe where Beef is cooked inside puff pastry. Add in the ultimate sauce and this is one of the most flavorful ways to cook beef on the planet.

INGREDIENTS

• 3-4 pound beef tenderloin

• Kosher salt and freshly ground black pepper to taste

• 3 tablespoons olive oil divided

• 2 tablespoons Dijon mustard

• 2 cloves garlic minced

• ½ onion finely chopped

• ½ teaspoon kosher salt

• ¼ teaspoon ground black pepper

• 1 pound cremini mushrooms finely chopped (see note)

• ⅓ cup red wine

• 2 tablespoons all-purpose flour

• 1 sprig fresh rosemary chopped

• 4 sprigs fresh thyme chopped

• 10 slices prosciutto ham

• 17.3 ounces frozen puff pastry thawed (1 box)

• 1 large egg beaten

• Sea Salt for Topping I

INSTRUCTIONS

Trim the excess fat from the beef tenderloin. Use kitchen twine to tie up the tenderloin, spacing each tie about 1 inch apart. Season generously with salt and pepper.

3-4 pound beef tenderloin,Kosher salt and freshly ground black pepper

Heat 2 tablespoons of oil in a large skillet set over medium-high heat. Once heated, add in the tenderloin, searing on all sides until browned and crispy, but not cooked through. Transfer to a plate to rest.

3 tablespoons olive oil

Combine 2 tablespoons of Dijon mustard and the garlic in a small dish. Once the tenderloin is no longer hot, cut off the twine, and gently pat the tenderloin dry with paper towel. Rub the Dijon mustard all over the tenderloin covering it completely. Set aside for now.

2 tablespoons Dijon mustard,2 cloves garlic

In the same skillet, heat the remaining 1 tablespoon of olive oil. Add in the onion and sprinkle with salt and pepper. Once softened, add in the mushrooms. Continue cooking and stirring until the mushrooms are browned.

½ onion,½ teaspoon kosher salt,¼ teaspoon ground black pepper,1 pound cremini mushrooms

Add in the red wine. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Continue cooking until the excess liquid is absorbed.

⅓ cup red wine

Add in the flour, rosemary, and thyme, and continue to cook until the mixture is thick and has a paste-like texture. Season to taste.

2 tablespoons all-purpose flour,1 sprig fresh rosemary,4 sprigs fresh thyme

Place a large piece of plastic wrap on the counter. Arrange the prosciutto slices on the plastic wrap in 2 rows of 5 slices. Use a spatula to spread the mushroom mixture onto the prosciutto.

10 slices prosciutto ham

Place the beef tenderloin horizontally at the bottom of the prosciutto. Roll the prosciutto and beef up into a tight roll. Wrap in the plastic wrap.

• Preheat oven to 425°F.

• On a floured surface, pinch the 2 sheets of puff pastry together and roll out into a large rectangle.

  17.3 ounces frozen puff pastry

• Unwrap the tenderloin and place it horizontally at the bottom of the puff pastry. Roll the pastry over the beef. Pinch the ends of the pastry together and tuck any excess pastry underneath.

• Place the pastry-wrapped tenderloin, seam side down, on a baking sheet. Chill in the refrigerator or freezer for 20 minutes.

• Score the pastry by cutting small slits on the top. Brush the sides and top of the pastry with the beaten egg. Sprinkle with sea salt.

  1 large egg,Sea salt

• Transfer to the oven to bake for 35-40 minutes, until the puff pastry is golden brown and the beef is cooked to your liking. If you notice your puff pastry browning too fast during the cooking process, loosely cover with tin foil. Use a meat thermometer to check the temperature. For medium rare, cook to 130°F, and for medium, cook to 140°F.

• Once baked, place the wellington on a wire rack to allow heat and moisture to escape and prevent a soggy bottom.

Chef Notes

• Mushrooms: The mushrooms should be very finely chopped. Use a food processor to help you do this quickly!

• You can prepare the mushroom/veggie mixture up to 2 days in advance of when you plan to bake the wellington. Store them in an airtight container in the refrigerator until ready to use.

• Let the beef rest in the refrigerator for 10-15 minutes between each stage of wrapping to help it keep together better.

• Make sure to cook off as much moisture as possible from the mushroom mixture to prevent soggy pastry.

• To help the meat stick to the puff pastry better, you can brush it with egg wash before wrapping.

• Take care not to wrap the puff pastry too tightly.

• You can prep the entire beef wellington up to step 7, then wrap it in plastic wrap and store it in the refrigerator overnight. Continue with the recipe the next day.

• Internal Temperature Guide

  • For rare: 125-130°F

  • For medium-rare: 130-140°F

  • For medium: 140-150°F

  • For medium-well: 150-160F

  • For well-done: 160-165°F

The beginning of the year whisked me into an extraordinary culinary escapade through the Land of the Rising Sun. From savoring the famed 7-Eleven fried chicken to indulging in Osaka's street food scene, the journey crescendoed at a Michelin-starred gem in Tokyo's posh Ginza district. And let me just say, "Wow!" Japanese hospitality stole the spotlight.
In the renowned Ginza Kojyu, late in the evening, we encountered a nearly empty restaurant—just an older gentleman, a younger lady, and his assistant. We were politely informed by the hostess that they were done for the night, we, on our last night in Japan, expressed our sushi yearning. The older gentleman, seemingly a businessman, dispatched his assistant to inquire about our needs.
Admitting our ignorance, we learned reservations were impossible for walk-ins. Apologizing for any intrusion, we started to exit. But then, the businessman called out the Chef, a Michelin-starred sushi virtuoso, and instructed him to make our evening unforgettable.
Turns out, the gentleman was a Japanese real estate mogul and a genuine ambassador of unparalleled Japanese hospitality.  #UnexpectedGrace

In the vibrant hues of October, a group of culinary enthusiasts from the Des Moines chapter of the Chaine des Rotisseurs and Mondiale embarked on a flavorful journey to Paso Robles. Their gracious host, none other than Iowa's own John Teeling, welcomed them to Asuncion Ridge with open arms.
The adventure unfolded with a series of vineyard visits, each stop a unique chapter in the tale of Paso Robles' rich wine culture. Niner and Calcareous were among the cherished favorites explored, where the group reveled in the artistry of winemaking and the distinct flavors that danced on their palates.
As the sun dipped below the rolling hills, casting a warm glow on the vineyards, the members shared laughter, stories, and the joy of discovering new tastes. John Teeling, with a touch of Iowa charm, guided the group through each vineyard, unveiling the secrets behind the winemaking process and the passion that infused every bottle.
The air buzzed with camaraderie as glasses clinked, toasting to friendship and the shared love for culinary delights. The memories forged in Paso Robles lingered, weaving a tapestry of laughter, good company, and the indelible taste of exceptional wines.
And so, the members returned to Des Moines, carrying with them the essence of Paso Robles, a chapter added to the collective story of the Chaine des Rotisseurs. The vines may have whispered their tales, but it was the laughter, shared experiences, and the spirit of exploration that truly made this October journey unforgettable.

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