"I wasn't interested in academics, and left two city school programs before being enrolled in a special vocational tech program. Their 'school without walls' work-study program introduced me to the basics of the culinary arts," remembers Rick Tramanto, chef and owner of Brasserie-T in Northfield, Illinois, who literally "started from scratch" in the restaurant field. His first exposure to a strict French kitchen was at The Strathallen Hotel in Rochester, New York, under the direction of chef and mentor Greg Broman. The Strathallen provided Tramonto with an education in the culinary arts equivalent to a master's degree. From The Strathallen Hotel, Tramonto left to work in some of New York's most popular restaurants -- Tavern on the Green, The Gotham Bar & Grill, Aurora and Baton's, during which time he met his future wife, Gale Gand (a 1994 Rising Star Chef). Tramonto and Gand teamed up and moved to The Stapleford Park Hotel in Leicestershire, England, where they received the coveted Michelin Guide Red "M" award for their cuisine. They were the only Americans to have won the award in seven years. In 1993, Tramonto and Gand returned to Chicago, and, with a third partner, Henry Adaniya, opened Trio, which quickly became one of Chicago's favorite dining establishments. In 1995, Tramonto and Gand opened their new, more casual restaurant, Brasserie-T. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Lobster Cocktail w/ Roasted Garlic Mashed Potatoes Recipe By : Rick Tramanto -- Brasserie-T, Northfield, Illinois Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ---Lobster--- 1 1/2 pounds lobster -- live ---Roasted Garlic Mashed Potatoes--- 1 1/2 pounds potatoes -- peeled and quartered 4 cloves garlic -- roasted and peeled 1/2 cup unsalted butter 1/4 cup heavy cream ---Cilantro-Citrus Vinigarette--- 1 lime -- juiced 1 lemon -- juiced 1/2 orange -- juiced 2 tablespoons extra-virgin olive oil 1 teaspoon each sage, parsley and basil -- chopped 1 teaspoon salt 1 teaspoon pepper -- freshly ground 1 teaspoon cilantro -- chopped ---Garnish--- lobster antennas chives -- whole orange peel strips To prepare lobster, bring a gallon of salted water to a boil. Drop in lobster and cook 5 minutes. Place in ice water to stop cooking. When cool, remove shells. Cut meat into 1" chunks and chill. To prepare mashed potatoes, bring a pot of salted water to a boil. Cook potatoes until tender. Drain. While hot, place potatoes in mixing bowl of an electric mixer with garlic, butter, cream and salt and pepper to taste. Mash with paddle attachment on low speed. If necessary, grind through food mill until smooth. Keep warm. For the vinaigrette, simply whisk together all ingredients. Reserve. TO SERVE: Toss cold lobster with cilantro-citrus vinaigrette. Place warm mashed potatoes in stemmed glasses. Top with lobster meat. Garnish each with an antenna and a chive tied with an orange peel strip. - - - - - - - - - - - - - - - - - -
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