The Champion Chef of Tamarack

Chef Mitch cooks like a champion at The Reserve restaurant at Tamarack Resort. PHOTO COURTESY OF TAMARACK RESORT

By Arianna Creteau

Back in 2006, the same day that Mitch Camacho graduated from culinary school, he entered and won his first cooking competition. This year, Camacho won his second competition.

“Anyone can cook, but not everybody can make it great,” said Camacho. A sous chef at Tamarack Resort’s critically-acclaimed mountain restaurant, The Reserve, Camacho brings to the table years of diverse culinary experience and a guaranteed good meal.

When he was 18 years old, Camacho’s love of food landed him his first job cooking in a restaurant. The youngest of four siblings, he found himself mostly in the kitchen experimenting. His passion at a young age made him highly motivated when it came time to break into the food industry. “It intrigued me and I wanted to be better. When I started cooking professionally, I took to it really fast,” said Camacho. “I don’t have a special style of cooking. I know that sounds weird, but as long as a dish allows me to be creative, I love making the dish.”

In September, at the Shamrock Foods Expo, Camacho and his sous chef Chas Thompson participated in the Fired Up Challenge to create a sophisticated dish in just 30 minutes using a mystery bag of ingredients. Drum roll please! The bag contained bison, striped bass, broccoli, garlic, sour cream, olive oil, coffee, and Calabrian chili peppers. This was only the second competition Camacho had participated in, but he proved the years behind the stove had taught him well.

“It’s almost like second nature. Being a cook for so long, if you have ingredients, you know how to utilize them,” said Camacho. With no preparation, he pulled off a coffee-rubbed bison, a Calabrian chili-marinated striped bass with an espresso balsamic crema, and Calabrian chili cream with roasted broccoli and blistered shishito peppers.

“Before we opened the bags, I was in a panic and doubting myself,” said Camacho. Working with single burners and no oven, the first thing to cook was the meat. The sauces and rubs came next. Cooking

with bison was familiar but before the competition, he had only worked with Calabrian chili once before. Time was quickly running out quickly and after 12 minutes passed it seemed like nothing had been done. But they made it. When it came time to judge, Camacho was last in line to present. It was nerve-wracking to watch as the judges reacted but because they kept returning to his plate it became obvious to Camacho that he was a contender to win. And he did. “I think the celebratory hug

was probably the best celebration out of it all,” said Camacho. He returned home with a very nice cleaver and $500.

Camacho moved to Idaho for a fresh start and a chance to expand his creativity. At The Reserve, Camacho has long days to execute thoughtfully curated dishes with a full team by his side. He doesn’t search for competitions to enter, but it seems like Camacho is one chef you wouldn’t want as your competitor. “It’s not rocket science, it’s only food,” said Camacho. So says the champion.

Try a taste of The Reserve at home with their Pork Shank Ragu recipe:

Pork Shank Ragu

PHOTO COURTESY OF TAMARACK RESORT

3 pork shanks

3 yellow onions, peeled and quartered

2 celery stalks, roughly chopped

2 carrots, peeled and roughly chopped

10 garlic cloves, smashed

2 bay leaves

5 sprigs rosemary

5 sprigs thyme

1 quart beef stock

1 gallon water

1 cup red wine

1/4 cup tomato paste

Oil and season the shanks with salt and pepper.

Roast at 450 for about 45 minutes.

Deglaze the pan with the red wine and let reduce to au sec (nearly dry).

Heat a rondeau pan with 1 cup of olive oil.

Once hot, roast the mirepoix (carrots, onion, and celery).

Once the onions start to caramelize, add the tomato paste, beef stock, and water.

Arrange the shanks into the pan, making sure the liquid covers them slightly.

Let simmer for 3-4 hours.

Pull the meat off the shanks.

Reserve the braising liquid.

4 oz pork shank

2 tablespoons red onions, diced

4 oz wild mushrooms, torn

1 tablespoon red wine

2 oz of pork jus

4 oz tomato sauce (preferably homemade)

1 teaspoon sour cream

8 oz fresh pappardelle pasta

Pecorino Romano cheese

Heat a sauté pan over high heat.

Add onions and mushrooms and sauté for 3 minutes.

Deglaze with the red wine and pork jus and let reduce by ¼.

Add tomato sauce and pork shank meat.

Add in the pappardelle and the sour cream and toss.

Season with salt and pepper.

Top with pecorino romano cheese and serve.