Brookfield Zoo 'Pavilions' recipe

Brookfield Zoo Executive Chef Robert Ares visits ABC7 Chicago to demonstrate how to cook an unusual dish that is part of the organic cuisine he has created for 'The Pavilions,' an outdoor event space that opened recent at Brookfield Zoo.

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Bison strip loin marinated in organic coffee

3-5lbs bison strip loins

For marinade:

1 one-half cup coffee beans

1 one-half gal hot coffee

2 bay leaves

2 sticks of cinnamon

1 bottle port wine

1cup sherry vinegar

1lb brown sugar

1 cup maple syrup

one-half tsp thyme

one-half tsp rosemary

1tbsp Garlic

1tbsp kosher salt

For Sauce

1gal brine or coffee marinade

1tbsp olive oil

1 tsp garlic minced

1cup onion diced

one-half cup celery diced

1cup tomato paste

1cup soy sauce

1tsp Dijon mustard

Salt and pepper to taste

Braising the bison

Bring all ingredients to a boil and cool down in an ice bath. Submerge the meat cover, and refrigerate overnight. Pull meat out of brine, sear bison in a hot skillet until golden brown. Place meat in a roasting pan; add ½ of the brine, Braise in a 350? oven for 55minutes. During cooking, turn the meat until caramelizes with the brine. When done save some of the syrup from the roasting pan for sauce


Sautee the onion and celery in olive oil; add the marinade and bring to a boil and simmer slowly for 45 minutes. Add the soy sauce, tomato paste and mustard cook for 15 more minutes, season with salt and pepper to taste.

Striped Bass on Banana Leaf with Pineapple Salsa

6- 8oz portions

For the Fish

6 Banana Leaves

2 Small Red Onions Thinly Sliced

2 Med-Red Bell Pepper Julienne

2 Med-Yellow Pepper Julienne

18 Lemon Slices Thinly Sliced

4 oz Spanish Olive Oil

1 tsp Fresh Garlic Minced

Salt and Kosher Salt to Taste

6 Sheets of Aluminum Foil

For the Salsa

1 Med-Pineapple Small Dice

1 cup Dry Dates Diced

1 Med- Roasted Red Bell Pepper Diced

¼ Cup Diced Red Onion

4 Fresh Jalapenos Seeded and Diced

¼ tsp Ground Cinnamon

¼ tsp Fresh Turmeric Minced

¼ tsp Ground Cloves

¼ tsp Ground Cayenne Pepper

¼ Cup Virgin Olive Oil

Pepper and Kosher Salt to Taste

Preparing the fish

Season the fish with salt and pepper, place fish on the center of the banana leaf. Mix the garlic, peppers and onions put equal amounts on top of each fish. Place 3 lemon slices on top of the vegetables, drizzle olive oil, salt and pepper to taste. Fold the leaf over the fish like a package or a gift, tie it with non flammable grass string, wrap it in the sheet of foil and grill for 3 minutes on each side on high heat.

Preparing Salsa

Mix all the ingredients adjust the flavor with salt and pepper to taste. Pull fish off the grill, open the package. Add the pineapple date salsa, squeeze fresh lemon if needed and enjoy….

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