Dolmas recipe, Chef Cameron Grant, Fresco 21 in Rosemont

July 8, 2013

  • 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.

  • 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.

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