Chef’s Corner

Breaking News!
Executive Chef Charles Lazzareschi has been named the 2008 Culinary Conqueror of the Food & Wine Show Dueling Chefs Competition after he and Sous Chef, Dusty Fischer, successfully defeated fellow Madison Originals chefs during this year’s competition. After three days of only 30 minutes to prepare two dishes (eight plates total) using mystery ingredients (opah, a Hawaiian fish, duck liver and American kobe flat iron steak) and a matching set of supplemental ingredients, not to mention the pressure of being judged by Mayor Dave Cieslewicz, Dan Curd of Madison Magazine and Raphael Kadushin, a national food and travel writer for the Isthmus, Bon Appétit and Condé Nast Traveler … Charles is the reigning champion!

Photo: Mayor Dave Cieslewicz with Dusty Fischer, sous chef, Charles Lazzareschi, executive chef, Lazzareschi’s wife, Shelley, and daughters Ava and Isabella.

Bio
Charles Lazzareschi, named Best Local Chef by the 2008 Madison Magazine Reader Poll, inherited an interest in cooking early by spending time at his father’s Italian restaurant in San Francisco. He has worked in hotels for the past twelve years and prior to moving to Madison in 2006 was the executive chef for five years at the Embassy Suites in Denver, Colorado. He studied at the California Culinary Academy in San Francisco.

Charles manages the day-to-day food and beverage operations, which includes overseeing the Dayton Street Grille and banquet functions.

Past appearances include:

Chocolate Marquis

Recipe serves 4

9 oz bittersweet chocolate
3/4 cup butter
1/4 cup strong coffee
Melt these ingredients over a double boiler (a small pot placed above a larger pot that contains boiling water).

3/4 cup + 2 tbsp sugar
4 large eggs
Combine ingredients using a whisk. Add to the melted chocolate mixture.
1/2 teaspoon vanilla
1 oz crème de cocoa
Stir in the remaining ingredients.
Line 9” round pan with foil or grease.
Bake at 350 degrees in water bath for approximately one hour.
Garnish each plate with your favorite fresh fruit (raspberries compliment this very well)

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Hummus

2 15-ounce cans drained garbanzo beans (chickpeas)
1/4 cup tahini (Middle Eastern sesame paste)
4 tablespoons fresh lemon juice
2 tablespoons olive oil
2 ½ teaspoons minced canned chipotle chilies
1 large garlic clove, minced
1/3 cup chopped fresh cilantro

Blend garbanzo beans and other ingredients in a food processor until smooth. Transfer to medium bowl.
Stir in cilantro. Season to taste with salt and pepper.
Spoon in to a serving bowl, drizzle with olive oil and serve.

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Panzanella salad

1/4 cup drained capers
1/4 cup balsamic vinegar
12 ounces ciabatta bread
1 cup halved grape tomatoes
2/3 cup extra-virgin olive oil plus ¼ cup for croutons
1 small shaved red onion
1/2 cup thinly sliced fresh basil leaves
1 cup sliced cucumbers (seeds removed)
1/4 cup pitted Kalamata olives, halved lengthwise
Salt and freshly ground black pepper
1/2 cup crumbled feta cheese

Cut bread into 1 inch cubes and top with olive oil, salt and pepper.
Place bread on a cookie sheet and bake in a 350˚ pre-heated oven for 20-25 minutes until croutons are crisp.
Toss the ingredients—with the exception of the feta-in a large bowl.
Season with salt and pepper, to taste.
Let stand for 20 minutes. minutes.
Arrange on a serving platter. Crumble the feta over the top and serve.

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Pomegranate Glazed Flank Steak

2 cups bottled pomegranate juice (16 fl oz)
1 teaspoon sugar
1 teaspoon salt
1 tablespoon sumac
1 teaspoon black pepper
2 pounds flank steak
3 tablespoons unsalted butter
3 tablespoons finely chopped shallots (1 medium shallot)
1/4 cup ruby or tawny port
1 teaspoon fresh lemon juice
Bring pomegranate juice, sugar, and 1/4 teaspoon salt to a boil in a 1 ½ – to 2 quart saucepan over moderately high heat.
Boil until reduced to 1/3 cup (about 20 – 30 minutes)
Preheat broiler
Stir together sumac, pepper and remaining 3/4 teaspoon salt
Transfer steak to baking pan and sprinkle evenly with sumac mixture then let stand about 10 minutes
Broil steaks 3 – 4 inches from heat, turning over once (2 – 3 minutes total for thinner pieces; 3 – 4 minutes for thicker pieces for medium-rare)
Transfer steaks with any pan juices to a large plate and let stand, loosely covered with foil, for 10 minutes.
While steak stands heat 1 tablespoon butter in a 10 inch heavy skillet over moderately high heat until foam subsides. Cook shallots, stirring occasionally, until golden, for 3 – 5 minutes.
Add port and simmer until reduced to a glaze, for 2 – 3 minutes.
Add meat juices accumulated on plate and bring to a simmer.
Whisk in pomegranate reduction and lemon juice.
Remove from heat and whisk in remaining 2 tablespoons butter until incorporated.
Holding knife at a 45-degree angle, thinly slice steak diagonally against the meats grain and serve with sauce.

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