Chef Patrick O’Halloran

Marcia and Patrick O’Halloran - Co-owners of Lombardino’s. Patrick and Marcia met at the stove in Milwaukee while training under Chef Scott Shully of Shully’s Catering. Marcia and Patrick both apprenticed with Shully’s and were accredited through the American Chefs Federation. Married in 1996 they soon after moved to Madison in 1997. With the goal of opening a neighborhood restaurant in the back of their minds, they started O’Halloran’s Chefs for Hire, a small catering business. In 2000 their dreams came true when they stumbled upon Lombardino’s Restaurant. They have been happily at the helm of the restaurant ever since. The most adorable addition to the Lombardino’s family arrived July 7, 2003 in the form of Lucy Castro O’Halloran, their baby girl.

Recipes by Chef Patrick O’Halloran

Polenta Crespelle with Taleggio Cheese & Fig Compote

 

Serves 8

 

Polenta crepes

 

˝ cup polenta

˝ cup flour

2 tbls sugar

pinch salt

3 eggs

1 cup milk

 

combine all ingredients except the milk and whisk until smooth. Slowly whisk in the milk. Chill 4 hours or overnight. Remove from the fridge and give it a good stir.

Heat a skillet/ sauté pan over medium heat. Lightly oil the pan and wipe out the extra oil with a paper towel. Pour Ľ cup of batter in the pan and roll the pan to make the batter coat the bottom evenly. Cook 30 seconds flip and cook 30 seconds more. Remove, wipe pan with the oiled paper towel and repeat until batter is gone.

Fig compote

 

1 cup figs, stems removed

1 cup port wine

˝ cup golden raisins

˝ an orange

1 stick cinnamon

1 bay leaf

combine all ingredients and cook until the figs are plump approximately 15 minutes. Cool and chop in a food processor.

 

Fill a crepe with sliced taleggio and the fig compote and warm in the oven until the cheese melts.

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