A peek at the Seasoned Chefs Dinner menu

- Six of Michigan's top chefs are coming together again for the popular Seasoned Chef's Dinner Series, hosted at The Reserve at Big Rock Chophouse in Birmingham on Tuesday, July 26, 2016 beginning at 6:30 p.m.

The special tasting event features an all-star cast and a delicious six-course menu celebrating Robert Mondavi Winery's 50th Anniversary.

Participating chefs include Chris Johnson, The Meeting House in Rochester; Alan Merhar, Evans Street Station in Tecumseh; Jay Gundy, Cork Wine Pub in Pleasant Ridge; Jeff Rose, C.A.Y.A. Smokehouse Grill in Wolverine Lake; and Gabby Milton and Eric Voigt, both from Big Rock Chophouse and The Reserve in Birmingham.

Tickets are $95 and include taxes, gratuity and valet. You can purchase tickets online here.

C.A.Y.A Smokehouse Grill executive chef Jeff Rose and executive pastry chef Eric Voigt from Big Rock Chophouse and The Reserve join us in the FOX 2 Cooking School to give us a preview at their items on the menu for the night. You can find their recipes below. 

Pasta Dough
1 # flour
4 ea eggs
2 tbl Extra Virgin Olive Oil
2 tbl water
1 tsp salt
Mix all ingredients until a dough ball is formed. If it is too dry you can add a bit more water.
Wrap and let sit at least one hour in the fridgerator. Roll into pasta sheets for the ravioli.
Pea filling
½ cup onion
3 cups peas
¼ cup bread crumbs
1 cup marscapone cheese
1 tbl salt and pepper mix
In a sutee pan cook the onions in a bit of oil. Cook until soft and translucent, but not brown. Add the peas and cook until soft. Add the cheese and bread crumbs.
Put the pea mixture in a food processor and puree until smooth.
Yield: 4 servings
2 Peaches
½ lb. unsalted butter
¼ Vanilla bean
¼ cup brown sugar
Melt butter, vanilla bean and brown sugar in a sauce pot.  Slice peaches into bite size pieces. Pour butter mixture over peaches in a baking dish.  Wrap with aluminum foil and place in low oven and cook until peaches are tender.   Place in cooler and let rest over night.  Pull from butter mixture gently, toss with streusel and heat gently.  Serve with desired sides.
6oz unsalted butter
6oz light brown sugar
1 tsp cinnamon
½ tsp salt
12oz king Arthur all purpose flour
In a stand up mixer with paddle attachment, add all ingredients in bowl.  Mix on medium low speed until mixture is crumbly.  Break up pieces of dough on a sheet pan and let rest in cooler for a couple of hours.  In low oven stir every 5 minutes until golden.  Let mixture cool, use as needed.
The Dish
In a sauté pan, combine peaches and streusel.  Heat until all is hot and tasty. Serve with desired 
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