Chefs on the Rise
Head chef, Brasserie V
What’s your favorite dish on the menu? I would say the seared, oven-roasted halibut. It’s made with marinated tomatoes, a tarragon cream sauce and crispy shallots.Where do you source from locally? We mainly deal with Fountain Prairie Farms, Hook’s Cheese, Pleasant Ridge in Dodgeville, Willi Lehner from Bleu Mont Dairy, Garden to Be in Mt. Horeb and Eighth Generation Farms out of Reedsburg.
Executive chef, Dayton Street Grille/Madison Concourse Hotel
How do you develop your menu? We focus on local ingredients for contemporary American food with influences from different countries. Entrées come with a sweet, savory and spicy sauce … like a roasted garlic cream, honey tarragon, lemon verbena or green mole. For the fall menu I love braising and oven roasting … It will be more upscale comfort food.
Executive chef/owner, Liliana’s
How do you develop your menu?
New Orleans cooking is a huge melting pot of cultures. You can serve authentic New Orleans food and you can serve pasta. Or you can serve French or Caribbean. We look at what is going to be in season [and] match that with farmers in the area or the farmers’ market. Or what we can grow on our own—we grew basil, dill and chives here. That was fun.
Executive chef, The Madison Club
What’s the most unusual dish you’ve made? For a chef’s table (a private party of six with a personalized menu) I made poached sea squirts and pan-seared abalone with mixed greens of nu choy and bac ha served in a jellyfish broth.