Chef John des Rosiers

BANK LANE BISTRO ANNOUNCES

THE ARRIVAL OF ITS NEW CHEF

 

 

Lake Forest, IL – Bank Lane Bistro, a stylish and inviting restaurant located in the heart of downtown Lake Forest, is pleased to announce the arrival of its new chef, John des Rosiers. A graduate of the Culinary Institute of America, des Rosiers’ credentials are impressive. He has trained with some of the country’s most famous chefs including Charlie Trotter and Mathias Merges. des Rosiers was previously the Chef de Cuisine with Gabriel Viti at Gabriel’s where he also managed a wine cellar containing 8,000 bottles from 30 different countries increasing the wine selection from 200 to 1,200.

 

Chef des Rosiers’ talents shine through as he updates the Bank Lane Bistro menu to a new level of freshness and originality incorporating variety and vibrant flavors. “I believe,” says des Rosiers, “that American Cuisine is the cuisine of the future. It is limitless in its application, and has no strict boundaries. American fare borrows from all cultures thereby creating a unique and infinitely versatile type of cooking,”

 

Bank Lane Bistro offers delicious, contemporary food at unpretentious prices in an elegantly casual atmosphere. The menu offers a unique blend of American and French cuisine ranging from traditional dishes to inventive fare. Bank Lane Bistro features modern adaptations of comforting classics, offering grilled entrees and side dishes served with an international flair. “We truly had fun creating new and unique food pairings as well as coming up with several twists on the classics,” explains Chef des Rosiers. Some of the mouth-watering items include Muscovy duck breast and La Belle foie gras with orzo risotto, artichokes and rosemary veal reduction; wood-fired New Zealand rack of

 

 

 

lamb with Dijon mashed potatoes and balsamic reduction; and Jonah crab cakes with shrimp ceviche.

 

The warm and sophisticated atmosphere and a strong commitment to the highest standards of freshness, flavor and quality sets Bank Lane Bistro apart and makes it a popular dining destination for both suburban and city dwellers. For more information regarding Bank Lane Bistro, or about the other members of the South Gate Group of restaurants (South Gate Cafe and Bank Lane Bakery) please contact Gita at 847.234.5334 or email at  gita@gitapr.com.

Recipes by Chef John des Rosiers

Bank Lane Bistro Executive Chef, John des Rosiers Crispy Veal Sweetbreads with Braised Veal Cheek Serves 4 8 oz Veal Sweetbreads, fresh if possible 2 oz Cognac 1 clove Garlic, minced 1 cup Mirepoix, diced 1 sprig Rosemary 1 quart Filtered water 4 each Veal Cheeks, fresh if possible 2 oz Red wine 1 clove Garlic, minced 1 cup Mirepoix, diced 1 sprig Rosemary 3 sprigs Fresh Thyme 1 quart Veal Stock 2 ea. Idaho potatoes 2 oz extra virgin olive oil 3 oz heavy cream 8 oz Chanterelle Mushrooms, fresh, sautéed a la minute 4 oz Haricot Verts, blanched a la minute 4 oz All Purpose Flour 1. Prepare the sweetbreads: Combine first set of ingredients in a pot except for the sweetbreads and bring to a simmer for about 30 minutes. Turn off the heat and add the sweetbreads to the mixture. Season the liquid with a little salt. Turn the heat back on at medium. The water should not be boiling. Cook the sweetbreads until they are consistently firm, about medium well. 2. Take the entire contents of the pot and place into a container in an ice bath to cool as quickly as possible. Keep in the fridge overnight. The next day, remove the sweetbreads from the cooking liquid and discard the liquid. Cut the sweetbreads into roughly 1 inch square pieces. There will be a “skin” on the outside of them; this must be peeled off by hand. Leave in a cooler until ready to cook. 3. Braise the Cheeks: Season the cheeks with salt and pepper, then sear the cheeks in a hot rondeau. When they are finished searing, add the garlic and mirepoix and sauté until the vegetables have caramelized. Add the wine and reduce slightly. Add the veal stock and bring to a boil. 4. Add the cheeks to the liquid, cover the rondeau, and place in a 350 degree oven. Braise the cheeks for about 2 hours, checking to see if they are tender. Remove the cheeks and strain the cooking juices. Cool the cheeks and set aside for later reheating. Reduce the juices until they are a sauce consistency. 5. Make the potatoes: Cook the potatoes whole in water at 180 degrees for about 3 hours, or until tender. Remove and peel, place in a food mill and puree. Add the cream and olive oil. Season with salt and pepper. 6. Make the dish: Heat some of the reduced cheek juices and add the cheeks. Place in the oven to reheat. Season and dust the sweetbreads with flour. Sautee in a hot pan with some olive oil and a little butter until brown and crispy. Do not over cook; this should be a quick process. Place some of the potatoes in the bottom of a bowl and add the freshly blanched haricot verts to the top of the potatoes. Place the heated cheek on top of the potatoes and the sweetbreads and chanterelles around the bottom of the bowl. Pour the cheek sauce on top of the cheek, garnish with a little fresh parsley and serve.

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