Carmalized Onions and Grilled Blue Cheese Burgers
Thanksgiving Tips and Turkey Recipes
CREATE A HOLIDAY WORTH SAVORING
For many, Thanksgiving is the biggest culinary event of the year. Have confidence that the meal you have in mind will be the one you bring to the table. We’ve collected answers to the top ten turkey questions from Sub-Zero, Wolf, and Cove owners, a step-by-step plan, and our favorite Thanksgiving recipes. Then, Watch it all come together as one of our corporate chefs prepares a Thanksgiving meal for his family. Here’s to a delicious holiday season!
PLAN A STRESS-FREE HOLIDAY MEAL
Top 10 Turkey Questions – How to defrost a turkey, which oven modes to use, and more.
Step-by-Step Thanksgiving Planner – Start preparing two weeks in advance to avoid common missteps.
Home for the Holiday – Chef Coleman prepares to host a feast in our latest Conversation Chef video.
Refreshing Green Lemon Sorbet
Executive Chef Chris Cason –
Cuisine du Jour Featured Chef
Featured Cuisine du Jour Chef Chris Cason’s love for the culinary arts began in his grandmother’s kitchen. This took him to pursue a degree from the Culinary Institute of America and onto more than a decade of developing menus and working in kitchens at notable restaurants in Chicago, New York and his hometown of Detroit.
Chef Chris’s extensive background includes beginnings at Bill Robert’s Streetside Seafood in Birmingham, MI under Chef Sharon Juergens, Cafe Boulud in New York City under Andrew Carmelini, and an internship under James Beard Award winning chef Takashi Yagihashi at Tribute in Farmington Hills, MI. From there, he moved with Chef Takashi to open Michelin in Chicago, IL, serving as the Poissonier. Ultimately and thankfully, Chef Chris moved back to Michigan with his family, where he has served other local restaurants, including Michael Symon’s Roast and now currently as Executive Chef with his sous chef brother, Dan Cason, at Chapman House where you will discover modern American dining inspired by French culinary tradition.
At Chapman House, located at 311 Walnut Blvd in Rochester, the Cason brothers write their menus based on daily market availability that changes throughout the seasons and the wide array of fresh ingredients sourced from the Great Lakes region. Their mission is to deliver memorable dining experiences through extraordinary cuisine and engaged personal service.
We are pleased to offer monthly culinary training in our Auburn Hills showroom presented by Michigan’s top chefs. Chosen for their culinary expertise, sense of style and humor, these chefs both train and challenge you to attempt new gourmet creations for your family and friends. This month, Executive Chef Chris Cason of Rochester’s Chapman House, will return to do what he does best – present local food in new ways. “Flavors of a Late Summer Harvest,” takes the best of what Michigan gardens have to offer this time of year and prepare them in a way that is beautiful to the eye and to the palate.
To experience culinary training by Chef Chris, call us at 248-377-2300 to reserve your space. For more information and to see a full listing of this month’s Cuisine du Jour menu, click here.
Simple Southwest Soup
Chef James Ung – Cuisine du Jour Featured Chef
Chef James Ung was born in Malaysia, and moved to the United States at the age of 18 to attend Northwood University in Midland, Michigan where he majored in International Business and Economics. His first venture into the culinary world was at Genji – a Japanese Steakhouse and Sushi Bar in Midland where he was a Teppanyaki Chef for 4 years, creating delicious meals in front of his guests. (Did we mention that Wolf is bringing out a new Teppanyaki Griddle Module?!) He then moved to Chicago and worked under a notable French chef for 2 years at the Marriot Hotel in Oak Brook, Illinois. Moving back to Michigan, Chef James was promoted to Sushi Chef back at Genji where he created delicious delicacies for 3 years.
His most recent ventures include opening 2 restaurants; the first, Basil Thai Bistro, which he opened with his wife’s family who are of Thai and Laotian origin. The second restaurant was Blossoms Asian Bistro in Midland which he opened with fellow chefs with whom he had worked at Genji years before.
Chef James’ has a unique interest in both Italian and Mexican Cuisine. He is currently working on his latest project – a third restaurant in the same area which he comments will be a “Burger Joint” ! But not just any burger joint, this one will feature Fusion Flavors – so it’s “not your Mama’s cheese burger” that you will be ordering here! Stay tuned. More excitement to come from this young chef!