October 5, 2007

Secret Sauce welcomes Colorado's Chair 8 Chef & owner Jake Linzinmeir and his delicious dish pick, Telluride Shepherd’s Pie.

This hardy meal is one of Jake's personal favorites, says the acclaimed chef, "Because we use a local lamb from Foxfire Farms, it's perfect after a day on the ski mountain and very simple to make."

Tasty and simple is what we're all about!
Impress your friends and family with this comfort food recipe tonight. (All that's missing are the skis!)

Procedure: For lamb

• In large pan, heat oil over medium-high heat.
• Add lamb and brown, stirring occasionally.
• Remove lamb and drain.
• Add carrots, celery and onions; sauté until onions are translucent.
• Deglaze with a fine stout ale [Dark beer].
• Stir in tomato paste, bring to a slow boil.
• Add lamb stock, chicken stock, rosemary, thyme, salt, pepper and sugar.
• Reduce heat and simmer, reducing liquid by one-third.

Procedure: For potatoes

• In bowl, mix potatoes with cheese, soup, crème fraîche, salt and pepper.
• Layer into 2” hotel half pan or casserole dish.
• Cover with layer of corn flakes and drizzle with butter.
• Bake 35 to 45 minutes at 325º.
• Cool or reserve warm if using immediately.

Procedure: To assemble

• Heat stew to desired temperature, place in oven-proof bowl.
• Cut portion of potatoes to cover dish and place over stew.
• Put back in oven or place under broiler to warm.

Serves 12.

Deglazing means "adding liquid to a pan to create a sauce from the meat juice cooked onto the bottom."

Jake Linzinmeir comes from the great Midwest where he grew up in the kitchens of his family farm. The son of a pilot and an internationally traveling family, Jake was exposed to the regional cuisines and cultures of America, Asia and Europe from a young age.

With this influence, he chose to attend Cornell University's acclaimed School of Hotel Administration. A specific interest in the independent restaurant world took Jake to kitchens and restaurants of New York, Aspen, Los Angeles and Italy.

While in Italy he was selected to stage with the Michelin Three Star Le Calandre near Venice with Chef Massimiliano Aljamo, the youngest Chef to ever earn three Michelin Stars.

Currently, Jake owns and operates a number of restaurants in Telluride, Colorado, including The Bluepoint Grill & Noir Bar, The Excelsior Café, and Chair 8. Other concepts he has begun include Sushi Kiko, The Excelsior Deli, and The Wildflour Market.

Jake has been a regular guest of NBC's The Today Show and featured in Bon Appetite, Food Arts, Newsweek as well as representing Amstel’s “Living Tastefully” campaign as their featured Chef.

Recently selected as one of the industries Rising Stars by Restaurant Hospitality magazine, Jake continues to lecture and demonstrate at culinary events throughout the country. He's currently compiling recipes for a new cookbook for all to enjoy his dishes at home.

Visit Chef Jake Linzinmeir on the web @ Chair 8.com.