Chef Jake Linzinmeir

JAKE LINZINMEIR Chef & Co-Owner Indiana-born Jake Linzinmeir knew he wanted to be in the restaurant business since he was 16. In pursuit of his culinary future, he was drawn to the renowned School of Hotel & Restaurant Administration at Cornell University, from which he graduated in 1992. From there, because he always had a passion for the Colorado Rockies, he went on to intern at the historic Hotel Jerome in Aspen. Linzinmeir then took a job at the Excelsior Café in Telluride, where he rapidly advanced to Chef de Cuisine and, at age 22, purchased the restaurant with partner Elaine Palminteri, a Cornell classmate. Linzinmeir, Palminteri and another Cornell pal, Tony Kalyk, went on to open additional venues in the resort city, including the popular seafood and steak restaurant, Blue Point Grill, and its adjoining Noir Bar, as well as Wildflour Cooking Company – an acclaimed local bakery and bistro. Several years ago, Linzinmeir took a year off to travel to Italy and serve as Sous Chef at Ristorante Le Calandre, a Michelin three-star restaurant near Venice, where he collaborated with young Italian superchef Massimiliano Alajmo. Although Linzinmeir has created a menu of classic American comfort food at Chair 8, the sophisticated techniques and global perspective he acquired at Le Calandre are influential in his kitchen. Linzinmeir has served as Culinary Director of the Telluride Wine Festival and was a founding member of the Telluride Restaurant Association. In 1999, with partner and sommelier Elaine Palminteri, he began The Cook’s Table, a combination cooking class/culinary interest show that airs locally in the region. As might be expected, Linzinmeir is an accomplished skier and mountain climber, passions he pursues on those rare occasions when the kitchens at his various restaurants don’t demand his presence.

Recipes by Chef Jake Linzinmeir

CHAIR 8 BBQ Potato Chip Crusted Cheeseburger

 

Makes four 8oz. Burgers

 

2 lbs. lean natural ground beef

2 Bags Kettle or other premium BBQ potato chips

1 cup  Shredded cheddar cheese

4 All natural onion buns

1 Sweet red onion, thinly sliced

1 cup Natural All Purpose Flour

4 Eggs, whipped

Salt and Pepper to taste

CHAIR 8 BBQ Sauce to taste

CHAIR 8 Mayonnaise to taste

¼ cup Peanut oil

 

Stainless Steel Bowl

Cast Iron Skillet or Teflon Pan

High-heat spatula

 

1. Open the potato chip bags to let the air out. Crush the chips in the bag with your hands to small flakes (corn flake size).

2. Mix the ground beef with half of the eggs and half of one bag of the chips. Add salt and pepper to taste. Portion into four separate 8 oz. burgers.

3. Put the flour and remaining eggs in two separate shallow dishes.

4. One at a time place one side of each burger into the flour first and then press into the mixed egg. Next put each burger into the BBQ potato chip bag one at a time and press into chips. Set aside burgers, potato chip crusted side up.

5. Heat pan with oil until hot but not smoking. Place burgers one at a time, potato chip side down into hot pan. Remember to put burgers into pan AWAY from you not to get burned from splashing oil. Cook burgers until potato chips are firm and golden brown. If possible turn burgers over onto hot grill for more flavor. If no grill available simply turn over in pan. Add shredded cheddar to potato- crusted side to melt. Cook to desired doneness. Take off grill or remove from pan and let burgers rest (Yes, rest. They will taste much better if you let them sit for 2-3 minutes before eating). Spread a little mayo onto buns and toast slightly 

6. Put cooked burgers onto buns; add BBQ sauce and mayo to taste. Put on sliced onion and enjoy.

Today's Featured Chef  ||  Today's Featured Chef Recipes  ||  Featured Chef Archive