- Ingredients:
- Lamb ground 1/2 Lb
- Onion1 each, finely chopped
- Basmati rice 1/2 cup, uncooked
- Currents 1/4 cup
- Pinenuts2 T, toasted
- Parsley1 T
- Dill1 T
- Mint1 t
- Salt 1/2 t
- Pepper 1/2 t
- Garlic 2 cloves, minced
Mix all ingredients well and let chill for 2 hours. Cut stems off of leaves, place shiny side down. Fill each leaf and roll with 3 T of filling. Pack into a pan in a single layer. Place plate on top and then. Pour the liquid ingredients below over the top. Cover but do not seal. Simmer for 30 minutes
- Beef stock4 cups
- Lemon juice3 T
- Olive oil3 T
- Grape leaves8 oz jar
Mix the stock, lemon, and olive oil and pour over the dolmas as described above.
-
Vinaigrette:
- Garlic6 cloves, roasted
- Honey2 T
- Dijon1 T
- Champagne vin.1/4 cup
- Salad oil 1/2 cup
- SaltPinch
- PepperPinch
Blend all together in blender
(RELEASE) About the Chef
I was born in Edinburgh, Scotland and developed my love of food from my mother. I grew up with an extensive fruit and vegetable garden. I remember being sent to my room without dinner and sneaking out to the vegetable garden to satisfy my appetite with fresh peas, strawberries, and raspberries. My mother ran a successful catering business out of our home for local executives. I quickly learned to appreciate local Scottish produce, seafood, game, venison, lamb, and beef. I am fortunate enough to have been raised on amazing home cooked meals. My passion for food has come from my history, but my desire to succeed will create my future.
I have dedicated the last 15 years of my life to excel in creating food, and managing kitchens. I started preparing food in my University cafeteria. Within 5 years I became an executive chef of Laudisios, a family run Italian restaurant in Boulder, Colorado. I was given the opportunity to open their brand new $3 million Italian flagship restaurant. The Laudisio family gave me an opportunity to do a three month stage at a Michelin starred restaurant ' La Ciao Del Tornavento' in the Barbaresco zone of Piemonte, Italy. I gained massive respect for the Italian food culture, and fell in love with their way of life. Building a restaurant around incredible ingredients and wine was a revelation.
Five years after my stage I had the opportunity to move back to Treiso, Italy where I had completed my stage to open my own restaurant. I leaped at the chance and moved my wife and golden Labrador to follow my dream. As a enthusiastic Scottish American chef I sparked the interest of many by opening a fine dining Osteria in the Heart of piemontese wine country. Surround by Michelin starred chefs I fought to give the locals and tourists something they had never seen. I incorporated the life changing local ingredients into my innovative and culturally diverse menu. My Mexican born partner and I gained the respect of my competition and wine legends. I sold my share of my restaurant to my partner, and moved back to the United States to be closer to my family while seeking a new challenge and adventure. I have had some amazing experiences in a few kitchens in the last couple years. I am bringing all my passion, experience, and excitement to 'Med 21' to create an amazing dining experience in Rosemont. I have found a home at the Intercontinental O'Hare and look forward to show casing my talents on this amazing property.
