Thomas Keslinke

INGREDIENTS:

Loaded Potato Soup
350g Whole Milk
50g Butter
50g Bacon
65g Cave Aged White Cheddar
Maldon Salt

Potato Glass
5 Cups of Water
1/2 oz Salt
1 oz of Potato Starch
Peanut Oil for Frying

Chive Purée
100g Chives (green)
10g Water
40g Grape Seed Oil
Xanthan Gum

Chive Oil
100g Chives
200g Extra Virgin Olive Oil
100g Sour Cream
Ultra Tex 3

Garnish
Chive Batons
Citrus Marigolds Petals

… Show more

INGREDIENTS:

Loaded Potato Soup
350g Whole Milk
50g Butter
50g Bacon
65g Cave Aged White Cheddar
Maldon Salt

Potato Glass
5 Cups of Water
1/2 oz Salt
1 oz of Potato Starch
Peanut Oil for Frying

Chive Purée
100g Chives (green)
10g Water
40g Grape Seed Oil
Xanthan Gum

Chive Oil
100g Chives
200g Extra Virgin Olive Oil
100g Sour Cream
Ultra Tex 3

Garnish
Chive Batons
Citrus Marigolds Petals

INSTRUCTIONS:

Loaded Potato Soup

Render bacon in sauce pot until all fat is rendered and bacon is crispy. Add milk, butter and salt to taste. Heat milk up to 194 degrees Fahrenheit and add cheese then cut off burner. Let cheese steep for 30 minutes then transfer to a Vitamix and blend for 3 minutes. Strain through chinois and cheese cloth.

Potato Glass

Add potato starch, salt and water to a sauce pot and cook until hydrated. After hydrated transfer to acetate sheet and put in dehydrator for 4 hours on 145 degrees Fahrenheit. Bring oil up to 320 degrees Fahrenheit and fry until crystal clear like glass and crispy. Reserve in dehydrator until garnish.

Chive Purée

Blanch and shock chives. Add to Vitamix with water and xanthan gum and blend. Once all is incorporated stream in oil slowly while still running to create an emulsion.

Chive Oil

Blend for 5 minutes and let sit for one hour then strain through a chinois and coffee filter.

Sour Cream

Thicken with Ultra Tex 3 until desired consistency.

Garnish

Garnish with chive batons and citrus marigolds and plate as shown. Show less

Gianfranco Chiarini (born January 8, 1966) is an Italian, Michelin-Starred chef from Ferrara, Italy. Chiarini's culinary style is Italian nouvelle fusion cuisine. His career has included work in Michelin restaurants, cruise lines, deluxe hotels as well as consultancy and food engineering

As told by Pastry Chef Annalise Brolaski (age 21) of Sweet Organic Love & The Urban Kitchen Group

Wow! So much good has happened since I first joined Chef’s Roll in 2013. From being featured on FOXNews.com, Union Tribune to cooking at incredible events, amazing opportunities that I never thought possible opened right in front of my eyes – and fast. I had the honor of working alongside countless awesome chefs and crews at humbling venues. Besides working full time at Cucina Enoteca in Del… Show more

As told by Pastry Chef Annalise Brolaski (age 21) of Sweet Organic Love & The Urban Kitchen Group

Wow! So much good has happened since I first joined Chef’s Roll in 2013. From being featured on FOXNews.com, Union Tribune to cooking at incredible events, amazing opportunities that I never thought possible opened right in front of my eyes – and fast. I had the honor of working alongside countless awesome chefs and crews at humbling venues. Besides working full time at Cucina Enoteca in Del Mar (San Diego), opportunities consistently keep knocking on my door and l am so thankful.


BRAVO TV’s TOP CHEF BROOKE WILLIAMSON

Soon after graduating from The International Culinary School at the Art Institute of California – San Diego as an Outstanding Pastry Graduate in 2014, Chef’s Roll gave me the chance to be sous for Chef Brooke Williamson (From BravoTV’s Top Chef Season 10) at the Bacon & Barrels music and food festival’s VIP dinner. Chef Meghan Ardleigh, a classmate of mine in culinary school was also offered to be the other sous. Meghan kicked butt and got everything organized and flowing smoothly. It was really cool to work with Chef Brooke – her bacon and whiskey inspired menu was both delicious and inspiring. Who would have thought I would get to work with a Top Chef!? I remember watching those shows as a kid with my mom. What a treat it was.







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Executive Chef Jenner Tomaska at Next in Chicago, Illinois.

The Foodcation trend is here to stay and the St. Regis Punta Mita is on top of it: world class culinary team, fresh local ingredients and creative menus – Punta Mita did not disappoint.

Who doesn’t love a gorgeous beach, amenities galore and outstanding service while on vacation? Luxury hotel chains do not typically disappoint in these areas, but we have a new breed of traveler demanding more. If your taste buds are your new travel agent, then step into the light at the St. Regis Punta… Show more

The Foodcation trend is here to stay and the St. Regis Punta Mita is on top of it: world class culinary team, fresh local ingredients and creative menus – Punta Mita did not disappoint.

Who doesn’t love a gorgeous beach, amenities galore and outstanding service while on vacation? Luxury hotel chains do not typically disappoint in these areas, but we have a new breed of traveler demanding more. If your taste buds are your new travel agent, then step into the light at the St. Regis Punta Mita. This place has it all.

Punta Mita (translation: gateway to paradise) is a beautiful secluded 1,500 acre community of perfectly placed rooms and villas. It was an easy 45-minute drive from the Puerto Vallarta airport and we arrived ready to conquer everything the St. Regis had to eat, drink and lounge on.

Margarita? Don’t mind if I do. Upon arrival we were greeted at the gates of this lovely property with a cold, perfectly executed drink allowing us to soak in the views and walk into paradise. With subtle and very efficient service on the beach, at the pools and in your room, there is no shortage of getting what you want, when you want it (think texting your personal butler).

The St. Regis signature cocktail is the Bloody Mary – invented at their New York property circa 1934 – and each individual resort puts their twist on the drink. The Mita Mary (you guessed it, tequila) was a creative spin on the morning libation.

I can’t mention the Mita Mary cocktail without giving a shout out to the lunch boat, Mita Mary Grill. For those ready to be roused from their post-breakfast pool snooze and feel like wandering down to the beach are in for a serious treat. Simply sit down and utter two words: LOBSTER TACOS. The charm of this beachfront grill is intoxicating with its chalkboard menus, beautiful palm trees providing shade, and drinks served in mason jars. Show less