SOUP’S ON!

In the Kitchen with Seasons at Rose Creek’s Chef John

learly at home in the kitchen, Chef John Beck’s culinary expertise brings both class and innovation to Season’s at Rose Creek’s menu.

A Sabin, Minnesota native, Chef John spent many hours in his mother’s kitchen. And with two boys each having a favorite soup one tomato and one chicken noodle, it was no surprise when they began fighting for their favorite, what hit the table was Tomato Chicken Noodle Soup!

No wonder, when asked about his favorite tool to use in the kitchen, he wryly responded, “my imagination.”

Chef John describes Season’s cuisine as casual upscale. Steaks, seafood and pasta are among the culinary delights. He takes pride in creating interesting dishes with a little out-of-the-ordinary twist. His Sweet Potato Carrot Soup takes on mellow warmth with the addition of paprika, while a slice of lemon adds a hint of brightness. Gorgonzola cheese is the secret to his tasty risotto, adding another layer of interest.

Lovage, an old English herb with a celery-like flavor, is one of Chef John’s favorite herbs. Undaunted by the fact it can’t be found at the local grocery store, he grows his own.

The kitchen’s hot, the imagination endless, and the food simply delectable.

Sweet P otato C arrot S oup

2 sweet potatoes

2 carrots

1 onion

1 piece ginger

¼ c olive oil

3 quarts vegetable stock

½ cup white rice

1 T salt

½ tsp black pepper

2 bay leaves

¼ cup paprika

2 c Crème Fraiche

Garnish

Carrot

Parsley

Crème Fraiche

Lemon wedge

Have all ingredients on work station. Peel sweet potatoes, carrots, ginger, and onion, then cut into 2 inch pieces. Reserve separately. Heat stock pot. When hot add olive oil, heat to a shimmer. Add onions, sauté 2-3 minutes, add carrots, sauté for additional 4 minutes. Add sweet potatoes, stock and all spices. Bring to a boil. Reduce heat and simmer for 45 minutes to an hour until all vegetables and rice are soft. Remove bay leaf and puree soup in a blender in small batches (use caution hot soup can erupt out of a blender), reserve in a serving dish. When all soup is pureed, stir in crème fraiche and adjust seasonings to taste. Fine dice carrot for garnish and blanch in boiling salted water until crisp tender. Shock in ice water to chill. Mince parsley for garnish.

Spinach

Gorgonzola Rissotto

2 c Arborio rice

1 c butter

4 shalots

2 c spinach

1c white wine

4 c vegetable stock

½ c Gorgonzola cheese

½ c cream

1 c Parmesan cheese

1 tsp salt

½ tsp pepper

2 T parsley

Melt butter in a heavybottomed sauce pan. Have stock hot in a separate pan. Fine dice the shallots and add to the butter. Sauté the shallots until translucent and soft. Add the rice and sauté until the grains turn opaque, 3-5 minutes. Chop the spinach (no stems) and add to the rice mixture. Sauté for approximately 1 minute. Add the white wine to pan, cook while stirring until wine is almost absorbed. Add stock in several small additions stirring constantly only adding more after the last is almost absorbed. Process should take about 20-30 minutes. When rice is just tender add in Gorgonzola cheese and let melt slightly. Add in cream, parsley, and Parmesan and stir until cheese is melted, season with salt and pepper.

To view the menu or learn more about Seasons at Rose Creek visit www.seasonsatrosecreek.com.

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With an abundance of trends hitting the runways this season every fashion-conscious girl will find something to fit her style. It’s time to experiment a little and push the boundaries.

Prints are everywhere. From vibrant oriental influences to soft, folk-inspired florals the choices are endless. Pair contrasting prints for high-impact fashion or tone it down with a monochromatic scheme.