Chef Charlie Brown

Executive Chef Charlie Brown received formal training in the culinary arts from Johnson & Whales University. His first position was at Mustard’s Grill, under Cindy Pawlcyn, whose influence still inspires his cuisine. Pawlcyn’s revolutionary Napa Valley Grill, recognized as one of the best in the United States by Esquire Magazine, 1983, embraced the motto of great food comes from simple ingredients. It was that dictum that has followed Brown throughout his career. After working in the intimate setting of Mustard’s for three years, Brown began working for Unique Restaurant Concepts out of Boca Raton, Florida, and then later as the Executive Chef of Michael Jordan’s Restaurant in Chicago, IL. Following that, Brown joined the TLC Consulting Group where, as the Vice President of the Culinary Department, he created back- of-the-house strategies for clients such as the nationally known MK as well as local craft brewer, Goose Island. In 2003, Chef Brown came to Cornerstone Management and Consulting, Inc. where his talent behind the stoves is showcased at ristorante we, a Tuscan restaurant set in the W Chicago-City Center. There, grilling juicy steaks that are emphasized by the sharp bite of wilted arugula and making homemade lamb Bolognese accented by fresh mint adhere to the philosophies exhibited by his favorite quote from Julia Child: "You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients".

Recipes by Chef Charlie Brown

Roasted Rack of Lamb

with  Wild Mushroom Bolognese

 

 

2 Lamb Racks – Frenched 1 inch above eye

Minced Herb Mix – Italian parsley, rosemary, thyme

Olive oil

Salt and black pepper

Roasted fingerling potatoes

Wild mushroom Bolognese

 

 

-      Preheat oven to 350 degrees. Season the lamb with olive oil, salt and pepper.

-      Coat with the herb mixture. Let sit for 1 hour or overnight.

-      Heat a sauce pan over high heat. Sear the lamb racks until the meat begins to caramelize.

-      Roast in the oven until an internal temperature of 110 degrees.

-      Let sit for 15 minutes before serving.

 

 

Mushroom Bolognese

 

12 cups Crimini mushrooms – quartered

12 cups Portobella mushrooms – diced

4 cups Portobella mushrooms stems – minced

2 ounces dried porcini mushrooms – soaked (reserve liquid for sauce)

1 cup olive oil

2 Tablespoons fresh garlic – minced

4 cups yellow onion – diced

2 cups celery – diced

2 cups carrots – diced

4 cups chopped tomatoes

4 cups red wine

8 cups veal stock

1 teaspoon minced thyme

1 teaspoon minced rosemary

2 Tablespoon minced Italian parsley

½ cup truffle oil

 

-      Sauté the garlic, carrots, onions and celery in 1 cup of olive oil.

-      Add the mushrooms and sauté until the liquid is almost dry.

-      Add the red wine and reduce by half.

-      Add the veal stock and the reserved liquid from the porcini

-      Simmer until the sauce begins to thicken – close to an hour

-      Finish with the fresh herbs, salt and pepper and the truffle oil

 

 

To Serve

-      Ladle the mushrooms Bolognese onto 4 dinner plates. Garnish with the roasted potatoes in the middle of the plate.

-      Divide the lamb racks into four servings

-      Place the lamb chops on the Bolognese with the bone standing up against the potatoes

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