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Chef Spotlight











               Chef Marshall  Ziehm,  grew up on a farm in rural  Virginia. Coming to
               understand the beauty and importance of a sustainable lifestyle, at a
               very early age, he has been pleasing the palates of the most discerning
               foodies, for some 30 years. Beginning with the opening of his eponymous
               restaurant in Park City, Utah, which received critical acclaim, for its
               groundbreaking cuisine, from the Salt Lake Tribune, LA Magazine, and Salt Lake City Magazine, which

               said, “Chef Ziehm has changed the palette of Utah”, and continuing, as he took on the highly contentious
               food scene in Chicago, with the opening of his second restaurant, Ena. The 50-seat restaurant, garnered
               “3 Stars”, from the Chicago Tribune, “Best New Restaurant”, from Chicago Magazine, “4 Stars”, from
               The Big Review, and a “Top Chicago Restaurant” honor, from the Kaplan Radio Show.

               Chef Ziehm continued his rise through the top chef ranks, as a corporate chef for Lettuce Entertain

               You Enterprises, opening the award winning, Petetrinos Restaurant, and many more over the next
               20 years. Chef Ziehm, has cooked in small cantinas in Mexico, and 3 Star Michelin restaurants in
               Europe, and everything in between, with one goal in mind, that of mastering his trade.  Those
               lessons, learned on the farm, resonate today, in his cooking, and his dedication to a farm, water,
               and forest, to table lifestyle.




               Butternut Squash Bisque



               Ingredients                                    Directions:

               Butternut Squash,
               (peeled, seeded, and cubed)  2 #               Chop celery and onion into small dice. Heat olive oil in a
               Yellow Onion          1 Each                   large sauce pan, add vegetables, and garlic, and saute
               Garlic, (crushed)     4 Cloves                 for 5 minutes, stirring frequently. Cover  vegetables
               Celery                2 Stalks                 with water, add cumin, and maple syrup, and bring to
               Olive Oil             ½ Cup                    a boil. Reduce heat to a simmer, and simmer, stirring
               Cumin                 1 Teaspoon               occasionally, until  vegetables are soft. Puree soup in
               Maple Syrup           ¼ Cup                    a blender until smooth, return to the sauce pan, and
               Salt                  To Taste                 season to  your taste with salt and pepper. Heat to a
               Black Pepper          To Taste                 simmer, and then serve immediately.
               Water










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