{"id":29282,"date":"2018-10-17T11:23:20","date_gmt":"2018-10-17T18:23:20","guid":{"rendered":"https:\/\/dev.afterhoursagency.com\/wgc\/?p=29282"},"modified":"2019-10-10T08:58:03","modified_gmt":"2019-10-10T15:58:03","slug":"caramelized-mushroom-polenta","status":"publish","type":"post","link":"https:\/\/dev.afterhoursagency.com\/wgc\/caramelized-mushroom-polenta\/","title":{"rendered":"Caramelized Mushroom Polenta"},"content":{"rendered":"

I\u2019ve been criss-crossing the country the last few weeks spending time in the Southwest, Pacific Northwest, Northeast and obviously California. A few weeks earlier I was all over the Midwest too! It\u2019s been a whirlwind start to fall and if there\u2019s one thing I take from all my travels, besides an epic mileage status, it\u2019s recipe inspiration!<\/span><\/h2>\n

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During my last stint in the Midwest I was able to hang with the incredible team at the Sub-Zero, Wolf, and Cove<\/span><\/a><\/span> headquarters right in Madison, Wisconsin. I\u2019ve been a Sub-Zero and Wolf fan for ages as it\u2019s what all my clients had in their kitchens back when I was a private chef. I mean, can we discuss those iconic red knobs on Wolf ranges \u2026 they match my signature red nail polish and I\u2019m obsessed!! It\u2019s VERY rare that I\u2019ll head out on a press trip with a brand – unfortunately my schedule just doesn\u2019t allow it most of the time. But when Sub-Zero, Wolf, and Cove called, I cleared my schedule and headed out. It\u2019s home to the most incredible refrigeration, cooking and dishwashing appliances (Cove is the newest addition to the bunch!) and I wanted to learn everything. Also, I feel like it\u2019s only a matter of time before we totally buy a house and you know I\u2019m gutting that kitchen and building the kitchen of my dreams – so obviously this was basically a research mission. Each piece, whether it\u2019s a refrigerator, cooktop, oven or dishwasher is crafted over a multi-day process and put through rigorous testing to ensure everything is perfect. It\u2019s exactly the kind of quality I\u2019d want in my kitchen!<\/span><\/p>\n

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And not only is the entire company dedicated to creating the most perfect product possible, they are also committed to helping people make delicious meals at home. A portion of their HQ is dedicated to an organic garden and big beautiful barn called Harvest Haven. The barn\u2019s kitchen is full of Sub-Zero, Wolf, and Cove appliances and an incredible culinary team led by chef Joel Chesebro who churned out incredible meal after incredible meal. I\u2019m pretty sure within the 48 hours of being in Madison I had some of the most memorable meals of my year. <\/span><\/p>\n

Joel and his team oversee the garden which produces all sorts of gorgeous produce! Right now they even have a 800+ pound pumpkin!! They also have a greenhouse full of tomatoes, tons of kale and leafy greens, berries, apples, pears\u2026 you name it. It\u2019s basically Mecca for any chef to be able to walk the garden each morning and then create a meal based on what\u2019s in season in the most gorgeous kitchen of all times. I mean, GOALS.<\/span><\/p>\n

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Chef Joel made us many different things during our stay but my favorite (besides the pie!) was a dish from the first night – a polenta with heirloom tomatoes and herbs served family style. It was truly special. I had seconds. And thirds. Honestly can\u2019t remember the last time that happened. The polenta was the base for the end of summer tomatoes and you can bet I\u2019ll be re-creating that come tomato season next year.<\/span><\/p>\n

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Since tomatoes are pretty much done for the year in most of the world (with the exception of the ones I saw at the Santa Monica farmers market last week) I swapped them out for some earthy mushrooms and went to town. It\u2019s exactly the kind of meal I\u2019d want to make for myself on a crisp fall day. It\u2019s perfect for a family dinner, or for a larger party if you want a vegetarian main course option! It also works as a side but the polenta is a little decadent which is why I love serving it for the main! Make it this weekend, I promise you\u2019ll be obsessed!<\/span><\/p>\n

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Caramelized Mushroom Polenta<\/h2>\n\n\n
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