Page 41 - Taste_and_Travel_International

THE OSTHOFF LODGINGS

winter, we round up the chefs experience prepping Hanukah
and staff to discuss what went latkes served me well in what PHOTOS THIS SPREAD CLOCKWISE FROM TOP LEFT
well, what did not work so well, would be the potato crust. Even Chef Benjamin Summerfield; The Osthoff Resort;
Lola’s Farm Dinner; Cocktails kick off Lola’s Farm
and new things we want to try with a tornado of dishes coming Dinner; Aspira Spa.
planting to supplement the together at different paces,
dishes the chefs are developing. Sommerfeldt got participants
As some plants thrive, others through the lesson with a broad USA
don’t, and things happen with smile and several folksy puns.
the climate, we will try to adjust And our trial-and-error results
the way we approach planting, with the meal we enjoyed after
cultivating and harvesting during the crash course — like the
the next season.” garden — richly paid off.
2016 was a banner year for The class was also a history
the garden, with a 3,000-pound lesson. In addition to sampling THE HUNGRY DUDES
crop of squash that lasted into internationally acclaimed ))%Ũ
January. Although an cheddars from local dairies, we it
unexpected frost singed some of SERVES 6
the plants, and larger-than-
normal rainfall nearly drowned a Bacon and Aged Cheddar
few others, the team was proud
of a test-crop of eggplant, as Twice Baked Potatoes
well as some lines of plucky
asparagus, cucumbers and Large Idaho 1 TOSS the potatoes with
watermelon. And to show off the Potatoes 6, ghee and sea salt. Roast in
payoff of persistence, chef washed well the oven at 175°C until soft
Patrick O’Toole had a table set Ghee or when poked with a short
up with an heirloom tomato and Clarified Butter knife.
basil tart and sparkling rosemary as needed to 2 CHILL the potatoes.
coat potatoes
lemonade ready to hand out.
Roeh, meanwhile, announced Sea Salt as 3 CUT each potato in half,
that the most recently harvested needed to coat scoop out the flesh, leaving
potatoes
crops would find their way into also learned about the time- some outer potato to serve
the first-ever Lola’s Garden honoured fishing culture of the Thick Cut Bacon as a “shell.”
Dinner. state as well as the legacy of 8 oz, chopped 4 PASS the scooped out
Chef Sommerfeldt’s cooking Wisconsin supper clubs through Chives chopped, potato flesh through a
classes (including the ‘Wisconsin the preparation of a roasted beef 4 Tbs ricer. Add the bacon,
Roots’ course I participated in) tenderloin and hearty sides, European Butter chives, butter, garlic
balance his refined culinary French onion soup (localized 2 Tbs, softened powder and 2 cups pf
education in France with the with Wisconsin cheese) and a Garlic Powder grated cheddar. Season to
various Wisconsin products he Black Forest cake made with 1 tsp taste with salt, pepper and
grew up with. His educational cherries sourced from nearby Aged Cheddar nutmeg, then mix in the
delivery perfectly hybridizes the Door County. shredded, 2 ½ egg yolks.
easy-going Elkhart Lake While Midwestern cities cups, divided
disposition with solid reasoning like Chicago have caught up Sea Salt to taste 5 FILL the potato halves
for why prep techniques need to to America’s coastal cities in with the mixture and top
be executed in a specific way. modern and ethnic dining, Ground White with the remaining grated
Pepper to taste
As my team prepped a one visit to the Osthoff makes cheese. Place the potatoes
potato-crusted walleye, our it easy to understand what Ground Nutmeg onto a sheet tray and bake
to taste
butter sauce “broke” twice and drives even the most worldly at 175°C for 15–18 minutes
the process needed to be city dwellers to escape to Egg Yolks 3 or until heated through.
repeated. However, my a simpler way of life.

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JANUARY–MARCH 20185 TASTE;5TRAVEL INTERNATIONAL 39