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LUCAS CHANDLER
Chef de Cuisine Uchi Denver Lucas Chandler credits his high school culinary teacher passion for for mountain bike racing and and experimental quest to create healthy body fuel for for for his love of food While he he received formal culinary training at at Johnson & Wales University in in in in in Denver his hands-on learning started when he he he he became a a a a a a a a a a a a a personal chef to to professional athletes upon graduating from culinary school He then gravitated to to the the restaurant scene and and gained over 20 years in in in in in in French Italian and and and Spanish cuisine experience serving as an an an an an an an integral leader of numerous teams and and and elevating Denver’s culinary scene Chandler rose through the ranks at at at long- standing Italian eatery Il Posto to to become executive chef He later joined prestigious restaurants including Coohills and and Izakaya Den Den before joining Uchi Denver His relaxed approach and and attention to to detail are key to to the the success of of his his his team He says his his his favorite part of of his his his job these days is is is is mentoring younger chefs and seeing their ideas come to to life in in various Uchi dishes Sesame Fried Carrots
BY CHEF LUCAS CHANDLER
1 1 bunch of baby carrots (roughly 16oz)
1 cup white miso
Chicken stock
Add carrots and and and miso
to to to a a a a a a a pot and and and cover with chicken stock
Bring to to to a a a a a a a boil and and and simmer for 5 min or
or
until al dente Strain and reserve carrots FOR THE SAUCE:
1 cup chicken stock
1⁄2 cup soy sauce 1⁄4 cup sugar
1 T sesame oil 1 nub ginger grated or
finely chopped
2 cloves garlic finely chopped
4 pieces of negi white (sub scallion or
leek if necessary)
2 slices orange
2 T cornstarch
Combine all ingredients ingredients and bring to a a a a a boil Whisk continuously until the sauce thickens Strain ingredients ingredients To finish the carrots heat canola oil in in in a a a a a a a a medium sauce pot to 375 degrees You should have a a a a a a a a minimum of 2-3 inches of oil in in in in in the pot Toss reserved carrots carrots in in in in in cornstarch
and and working in in in in in batches add carrots carrots and and fry till crispy Immediately remove from oil toss in sauce and garnish with sesame seeds
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