Recipe Index
Categories listed below (some will be cross-referenced),
or click here for scrolling recipe archive
Check back often! We are updating each month with fresh Chef’s Dish recipes, and slowly adding from our archive, which stretches back to 2001.
SIDES / SMALL PLATE / SALAD
• Walleye Cake—Ben Theisen, executive chef, The Loop in Minneapolis (April 2013)
• Grilled Marinated Flank Steak—Ben Theisen, executive chef, The Loop in Minneapolis (April 2013)
• Chilled Pea Salad—Adam Bartos, executive chef, St. Paul Grill, St. Paul, Minn. (March 2013)
• Parmesan Potatoes—Adam Bartos, executive chef, St. Paul Grill, St. Paul, Minn. (March 2013)
• Moroccan Rice*—Angie Gaszak, nutrition specialist for St. Paul Public Schools (January 2013)
• Chilled Nerone Italian Black Rice Risotto with Stone Fruits—Jason Ziobrowski, CEC, Corporate Chef, Eastern Region, Indian Harvest (January 2013)
• North Country Blueberry Salad—Gary Baregi, executive chef, Bellisio’s Italian Restaurant & Wine Bar, Duluth, Minn. (Nov. 2012)
• Himalayan Red Rice with Ramps—Michael Schueller, executive chef, Northland Country Club, Duluth, Minn. (Oct. 2012)
• Cajun Walleye Cakes—Recipe supplied by US Foods.
• Stuffed Poblano Peppers with Roasted Red Pepper Sauce—Andy Alander, executive chef, Tycoons Zenith Alehouse, Duluth, Minn. (Aug. 2012)
• Maple Chicken Wild Rice Salad—Andy Alander, executive chef, Tycoons Zenith Alehouse, Duluth, Minn. (Aug. 2012)
• White Bean Spread—Bryce Lamb, executive chef, Söntés restaurant in Rochester, Minn. (June/July 2012)
• Simple Herb Lavash Cracker—Bryce Lamb, executive chef, Söntés restaurant in Rochester, Minn. (June/July 2012)
• Goat Cheese Terrine—Bryce Lamb, executive chef, Söntés restaurant in Rochester, Minn. (June/July 2012)
• Wild Rice Side Dish—Tom Hanson, owner, Duluth Grill (May 2012)
• Lime-Basil Coleslaw with Tri-Color Quinoa—Chris Bybee, Indian Harvest Corporate Chef, Western Region (2012)
• Red Flannel Hash—Duluth Grill (Sept. 2011)
• Wild Rice Salad—Seth Bixby Daugherty, Real Food Initiatives (2010)
• Cabo Crab Cakes with Black Bean Mango Salsa and Citrus Aioli—Molly Dollarhide, Highview Hills (2010)
• Oak-Planked Wild Boar Chop with Morello Cherry and Red Onion Confit, Truffle Grits and Kale—John Thompson, Minneapolis Club (2007) (also under Main Courses)
• Nigiri—Teng Thao, executive chef/co-owner, Sushi Tango, Minneapolis (Nov. 2004)
• Caramelized Parsnip Mashed Potatoes—Jeff LaBeau, chef/owner, The Depot Bar & Grill, Faribault (March 2002)
• Sage Potato Chips—From Chef Ron Huff, founder, Slow Food Minnesota (Jan./Feb. 2002)
• Steamed Asparagus with Baby Carrots—Jerry Kane, Anchorage Restaurant, Sheraton Four Points in Minneapolis (March 2001)
• Roasted onion white cheddar mashed potatoes—Jerry Kane, Anchorage Restaurant, Sheraton Four Points in Minneapolis (March 2001)
SOUP / SAUCE / DRESSING
• Blueberry Vinaigrette Dressing—Gary Baregi, executive chef, Bellisio’s Italian Restaurant & Wine Bar, Duluth, Minn. (Nov. 2012)
• Spicy Cilantro Yogurt Sauce—Coleen Donnelly, corporate chef, Indian Harvest (Oct. 2012)
• Cucumber Wasabi Puree—Michael Schueller, executive chef, Northland Country Club, Duluth, Minn. (Oct. 2012)
• Red Pepper Remoulade—Recipe supplied by US Foods.
• Parsnip Soup—Suzanne Johnson, chef, Red Mug Coffeehouse, Superior, Wis. (Sept. 2012)
• Red Pepper Sauce—Andy Alander, executive chef, Tycoons Zenith Alehouse, Duluth, Minn. (Aug. 2012)
• Black Bean Soup—Tom Hanson, owner, Duluth Grill, Duluth (May 2012)
• Lobster Soup and Sandwich—Maureen Brandt, chef/owner, Cook In The Kitchen, Stillwater (2010)
• Jeff LaBeau’s “True” Five-Onion Soup—Jeff LaBeau, chef/owner, The Depot Bar & Grill, Faribault (2010)
• Roasted Peach Cantaloupe Soup—John Conklin, chef/owner, Sauced, Minneapolis (2008)
• Dill Dijon Vinaigrette—Paul Lynch, executive chef, FireLake Grill/Radisson Plaza Hotel (2006)
• Raspberry coulis—Teng Thao, executive chef/co-owner, Sushi Tango, Minneapolis (Nov. 2004)
• Savory Apple Sauce—Ken Goff, executive chef of the Dakota Jazz Club & Restaurant from 1985-2005 (2004)
• Oat and Potato Soup—Maria Hoyos, chef/owner, Maria’s Café, Minneapolis (2004)
• Black Bean Vegetable Chili—Brenda Langton, chef/owner, Café Brenda, Minneapolis (Aug. 2002)
• Ceviche Acapulco—Luis Aguilar, chef/owner, El Barrio, Stillwater, Minn. (May 2002)
• Tomato Bisque Soup—Larrie Noble, executive chef, Yours Truly Café, St. Paul (April 2002)
• Cream of Portabella Mushroom Soup with Chicken—Larrie Noble, executive chef, Yours Truly Café, St. Paul (April 2002)
• Haralson Apples in Rosemary Caramel Sauce— Jim Kyndberg, chef/owner of Bayport Cookery, Bayport, Minn. (Oct. 2001)
• Tomato and Port Wine Sauce—Jerry Kane, executive chef, Anchorage Restaurant, Sheraton Four Points in Minneapolis (March 2001)
MAIN COURSE / ENTRÉE / SANDWICH
• Grilled Marinated Flank Steak—Ben Theisen, executive chef, The Loop in Minneapolis (April 2013)
• Quinoa Veggie Burger—Ben Theisen, executive chef, The Loop in Minneapolis (April 2013)
• Bison Ragout with Farfalle Pasta—Tony Beran, executive chef, Lake Avenue Restaurant and Bar, Duluth (Feb. 2013)
• Salted Cod Gnocchi—Tony Beran, executive chef, Lake Avenue Restaurant and Bar, Duluth (Feb. 2013)
• Moroccan Rice*—Angie Gaszak, nutrition specialist for St. Paul Public Schools (January 2013)
• Chilled Nerone Italian Black Rice Risotto with Stone Fruits—Jason Ziobrowski, CEC, Corporate Chef, Eastern Region, Indian Harvest (January 2013)
• Caprese Sandwich—Gary Baregi, executive chef, Bellisio’s Italian Restaurant & Wine Bar, Duluth, Minn. (Nov. 2012)
• Whole Grain 5 Blend Deep-Dish Beef Chili with Spicy Cilantro Yogurt Sauce—Coleen Donnelly, corporate chef, Indian Harvest (Oct. 2012)
• Salmon & Salsa—Michael Schueller, executive chef, Northland Country Club, Duluth, Minn. (Oct. 2012)
• Spicy Turkey Sloppy Joes—Andy Alander, executive chef, Tycoons Zenith Alehouse, Duluth, Minn. (Aug. 2012)
• Lobster Soup and Sandwich—Maureen Brandt, Cook In The Kitchen (2010) (also under Soups/Sauces/Dressings)
• Cabo Crab Cakes with Black Bean Mango Salsa and Citrus Aioli—Molly Dollarhide, executive chef, Highview Hills (2010) (also under Sides/Small Plates)
• Oak-Planked Wild Boar Chop with Morello Cherry and Red Onion Confit, Truffle Grits and Kale—John Thompson, executive chef, Minneapolis Club (2007) (also under Sides/Small Plates)
• Chicken palak (saag)—Marla Jadoonanan, co-owner and chef at Marla’s Caribbean Cuisine, Minneapolis (2007)
• Bayou Eggs Vermillion—Diane Ruona, Antoine’s Creole Maison (2006)
• Veal Chops with Morel Mushroom Sauce—Ken Grogg, executive chef, Dangerfield’s, Shakopee (May 2004)
• Roasted Pork Lion Roll with Chili and Thin Mint Sauce—Derek Doering (2004)
• Lobster Enchiladas with White Wine Sauce—Luis Aguilar, chef/owner, El Barrio, Stillwater, Minn. (May 2002)
• Grilled Elk Ribeye with Wild Mushroom Demi—Jeff LaBeau, The Depot Bar & Grill, Faribault (March 2002)
• Roast Chicken with Herbed Salt—Chef Ron Huff, founder, Slow Food Minnesota chapter (Jan./Feb. 2002)
• Spring roll of pork tenderloin with Thai BBQ sauce—Chris Roderique, executive chef at Boatworks Restaurant, Radison Hotel in La Crosse (March 2001)
• Peppered Smoked Pork Prime Rib Pinwheel—Jerry Kane, executive chef, Anchorage Restaurant, Sheraton Four Points in Minneapolis (March 2001)
DESSERT
• Chocolate Cupcakes (with Swiss buttercream frosting)—Suzanne Johnson, chef, Red Mug Coffeehouse, Superior, Wis. (Sept. 2012)
• Flourless Almond Cake—Michele Gayer, then of Franklin Street Bakery, currently owner of Salty Tart (2004)
• Haralson Apples in Rosemary Caramel Sauce— Jim Kyndberg, chef/owner of Bayport Cookery, Bayport, Minn. (Oct. 2001)
STOCK / SUB-RECIPE / CONDIMENT / EXTRA / SEASONING
• Pumpkin Jam—Tony Beran, executive chef, Lake Avenue Restaurant and Bar, Duluth (Feb. 2013)
• Savory Apple Sauce—Ken Goff, executive chef of the Dakota Jazz Club & Restaurant from 1985-2005 (2004)
• Lobster Stock—Jeff LaBeau, chef/owner, The Depot Bar & Grill, Faribault (March 2002)
• Crispy Shallots—Jeff LaBeau, chef/owner, The Depot Bar & Grill, Faribault (March 2002)
• Herb Salt—Chef Ron Huff, founder, Slow Food Minnesota (Feb. 2002)
SPECIALTY DRINK
• Limoncello—Tim Niver, co-owner/founder/GM/bartender extraordinaire, The Strip Club Meat & Fish (Selling Desserts No. 1)
• Grappa Sour—Todd Bolton, corporate chef, Parasole Restaurant Holdings (Top Corporate Chefs Book, Dec. 2009)
TOP CHEF BOOK ARCHIVES
2012 FSN Top Chef Book—”Excellence Beyond the Spotlight“: The Twin Cities Top Chefs beyond the media’s gaze.
2011 FSN Top Chef Book—‘Maximum Impact’ Top Chefs who have changed the Twin Cities dining playing field in
2010 FSN Top Chef Book—‘Behind the Scenes’ Top Chefs, the top talent cooking behind the big names.
2009 FSN Top Chef Book—Top Corporate Chefs: Minnesota’s multi-unit restaurant, catering and kitchen management companies’ behind-the-scenes visionaries.
2008 FSN Top Chef Book—Minnesota’s Top 25 Chefs: As voted on by their peers, from restaurant to country club to hotels.
* denotes recipe used in school foodservice.
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