Everything on the menu is 475 calories or less. In fact, there are no fryers allowed in any of the restaurants.
If you are looking for a great comfort food this winter season but also counting your calories, Chef John State has some recipes to help people stay on track with their New Year's resolutions to get healthy including a buffalo chili recipe made with local Three Floyds beer.
1 1/2 tablespoons chili powder
1 1/2 tablespoons paprika
1 1/2 tablespoons ground cumin
1 tablespoon kosher salt
2 tablespoons flour
1/2 teaspoon freshly ground black pepper
1 1/2 pounds buffalo leg or shoulder, trimmed of fat and cut into 1/2-inch cubes
1 onion, finely chopped
2 red bell peppers, seeded and diced small
2 poblano peppers seeded and diced small
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced fine
4 tablespoons oregano chopped fresh
1 tablespoon chipotle tabasco
2 bottles Three Floyds beer
2 cups tomato sauce
32 ounces chicken broth (low sodium)
3 cups black beans, canned, drained and rinsed
4 ounce fresh lime juice
1/4 cup cilantro chopped fresh
1/4 cup chopped fresh parsley
Low-fat sour cilantro cream for garnish (see recipe below)
1. Preheat oven to 325 degrees
2. In a shallow bowl, stir together chili powder, paprika, cumin, salt, pepper and flour. Rub buffalo with spice mixture. Cover and marinate in refrigerator for one hour or overnight.
3. In a heavy braising pot, heat canola oil over medium-high heat. Add buffalo cubes and sear until crispy and browned on all sides. Remove and reserve. To ensure browning, sear buffalo in 2 to 3 batches.
4. Reduce heat to medium and add onions, peppers and garlic, stirring until softened, 3 to 4 minutes. Add jalapeno and oregano; cook, stirring for 1 minute. Add Three Floyds beer and bring to a boil. Cook, stirring until liquid is reduced by half, 3 to 4 minutes. Add tomato sauce, chicken broth and chipotle Tabasco and bring to a simmer. Add reserved buffalo. Cover, transfer to the oven and bake to 1 to 1 1/4 hours, or until buffalo is very tender.
5. When buffalo is tender, add black beans to pot. Bake chili for 15 minutes longer. 6. Remove chili from oven. Stir in lime juice, chopped cilantro and chopped parsley. Serve chili in bowls, garnished with a dollop of sour cream and cilantro and parsley sprigs.
Low-fat sour cilantro cream for garnish
2 tablespoons cilantro pesto
1 cup low-fat sour cream
1/8 teaspoon Kosher salt
Pinch ground black pepper
Gather and measure all ingredients. Mix together in a bowl. Taste. Adjust if needed.
About Seasons 52
(RELEASE) Seasons 52 is a fresh grill and wine bar that provides guests with a fresh dining experience, enabling them to celebrate living well. This is a brand that is "right for the times."
The menu is orchestrated by award-winning Chef Clifford Pleau, and is inspired by the seasons and the fresh appeal of the farmers' market, 52 weeks a year. The award-winning wine list which is created and developed by Master Sommelier George Miliotes (the 152nd master sommelier in the world) consistently wins praise for its diverse international selection of 100 wines, including 60 offered by the glass.
The casually sophisticated dining ambiance typifies the up-market restaurant segment, which is outpacing the growth of other restaurant industry segments. Seasons 52 debuted in 2003 and currently operates locations in Florida, Georgia, New Jersey, Pennsylvania, Texas, Arizona, Illinois and California (South Coast Plaza).
Seasons 52 will open additional restaurants in Indianapolis, Ind. (Fashion Mall at Keystone) in winter 2011; North Bethesda, Md. (North Bethesda Market) and McLean, Va. (Tysons Corner) in spring 2011; and Naples, Fla. (Mercato Center) in fall 2011.
For more information, visit www.seasons52.com.