Executive Chef Chris Ferrier’s Recipes
Our award winning Executive Chef, Chris Ferrier, is excited to share his recipes with you! We will post each recipe along with a Youtube video demonstration. Subscribe to our Youtube channel for notification when a new recipe is up on our website.
We are proud to announce that West Belmont Place Event Center and The National Conference Center is also doing a contest on Facebook! Simply post your favorite recipe on our Facebook page and you will be entered in our drawing for a chance to win a wine tasting for 6 at The National Conference Center.
The grand prize will be awarded to one individual over the age of 21 and will be announced on November 9th. The deadline for entry is Friday, November 6th, 2015. Click HERE to upload your recipe to our Facebook page.
MARSHMALLOW RECIPE – YIELD: ONE 9×13 BAKING DISH
- Vegetable oil, for brushing
- 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
- 3 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- 1 1/2 cups confectioners’ sugar
- Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
- Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.
- Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
- Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
- Sift 1 cup confectioners’ sugar onto a work surface. Unmold marshmallow onto confectioners’ sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners’ sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.
Butternut Squash/Leek and Walnut Casserole – serves 10
- 2 pounds –Butternut Squash – peeled, seeded and medium diced
- 8 oz – Leeks – washed, dried and medium diced
- 4 oz – walnut pieces – toasted
- 8 oz – unsalted butter – room temperature
- ½ tsp – vanilla seeds (you can substitute vanilla extract)
- 1 Tablespoon – Thyme – fresh minced
- 8 fl oz – neutral stock, vegetable or chicken stock.
- Salt and Pepper to taste
- In a heavy sauté pan, set on medium heat, melt the butter.
- Add the leeks, vanilla and thyme, saute until leeks are transparent
- Add the butternut squash, continue to saute/mix until ingredients are incorporated.
- Add the stock and lower heat to simmer.
- Season with salt and pepper.
- At this point the squash mixture can be placed in a 350 degree oven until stock is evaporated and the squash is tender –
- OR – you can continue to sauté on the stove top with low heat and lightly stir until squash is tender.
- Season to taste one last time.
Buffalo Chicken Dip – serves approximately 8 guests.
¼ cup unsalted butter
¼ cup diced celery
¼ cup diced yellow onion
1 (8-ounce) package cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
¼ cup hot sauce
1/2 cup crumbled blue cheese
1 cup Monterey jack cheese, shredded
1 pound diced chicken (breasts or thigh)
Crackers, chips, and/or veggies, for dipping
In a large sauté pan over high heat, melt the butter, add the celery and onion. Approximately 2 minutes
Once cooked/translucent add the chicken, sauté until chicken is cooked through. Approximately 5 minutes
Lower the heat to medium, add the cheeses and cook until all cheeses are melted and creamy.
Add hot sauce, want it spicy? Add more hot sauce
Once all is combined and bubbling – dish is completed!
Stir before serving with crackers, chips, and/or veggies.
Warm Beer Cheese Dip (yield – Approximately 4 cups)
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 1/2 small onion, finely diced
- 1 cup milk
- 12 oz. ale or darker beer
- 1 tsp. dry mustard, such as Colman’s
- 2 tsp. Worcestershire sauce
- Hot sauce, to taste
- 1 Tblsp. fresh, chopped parsley
- 1 pound/16 oz.sharp cheddar cheese, grated
- Kosher salt and freshly ground pepper, to taste
- Pretzels, Toast points, Crostini and Crudités for serving
In a saucepan over medium heat, melt the butter. Add the flour and cook, stirring constantly, for 2 minutes. Add the onions and milk and simmer 2-3 more minutes. Slowly whisk in the beer, increase the heat to medium-high and bring the mixture back to a simmer. Add the mustard, Worcestershire and hot sauce and cook, whisking occasionally, until the mixture begins to thicken, 3 to 5 minutes. Season with salt and pepper. Add the fresh, chopped parsley.
Working in batches, add the cheese in large handfuls, whisking until each batch has completely melted before adding more. Cook on low for 10 minutes, stirring often. Serve immediately with toast points, crostini and crudités for dipping. Makes about 2 cups.
Kamut – [kah-MOOT]
The name “Kamut” comes from the ancient Egyptian word for “wheat”. Considered by some to be the great-great grandfather of grains, kamut is a variety of high-protein wheat that has never been hybridized. Kamut’s kernels are two to three times the size of most wheat. Not only does this grain have a deliciously nutty flavor, but it also has a higher nutritional value than its modern-day counter-parts.
2 Tablespoon Olive Oil, divided
1/2 Cup Onion, minced
1 Tablespoon Fresh Thyme, stems removed
1 Cup kamut wheat
1/2 Cup White Wine, Dry
4 Cups Vegetable Stock, divided
4 oz. Fresh Mushroooms, stems removed and sliced
2 oz Julienne Sundried Tomatoes
2 oz. Parmesan Cheese, shredded
2 Tablespoons fresh Parsley, chopped
In a heavy 4 quart pot, sauté onion and thyme in 1 tablespoon of olive oil until the onion are clear and soft. Add kamut wheat stir to coat grains thoroughly. Add wine and cook, stirring until absorbed. Add 3 ½ cups of the stock, bring to a boil. Cover, and reduce to a simmer.
Check the kamut for doneness every 10 minutes, add stock as needed and gently stir. It will probably need another 30 minutes. Take off the lid and stir often until the liquids are very thick.
Heat a large sauté pan over high heat. When hot, add the remaining tablespoon of olive oil and swirl pan to coat. Add the mushrooms, sundried tomatoes, and stir constantly until softened, about 3 minutes. Take off heat and stir in parsley. Once the kamut is soft and tender, stir in the mushroom mixture and parmesan. Or reserve and top the kamut at the time of service.