Chef Cassandra Beltrons

Cassandra Beltrons was born in Havana, Cuba, and learned her initial culinary skills from her grandmother, who originally hailed from Barcelona, Spain. Their years spent in the kitchen together are treasured moments to Cassandra and heavily influenced her unique cooking style. What was brought to the table such as, Ribs with Guava Sauce and Swordfish with Salsa Verde, are tantalizing dishes blending cuisines from the Caribbean, Spain and Western Europe. Ms. Beltrons graduated from the Cooking Academy of Chicago (CAC) in 1999. Upon graduation she helped design the Siboney Restaurant menu; worked the Lyric Opera; and, was chef for Ravinia. In 2002, Chef Beltrons opened her own catering business called, Martini Moon Catering. For more information on Martini Moon, call 773.989.0016, or email her at martinimoon@sbcglobal.net

Recipes by Chef Cassandra Beltrons

Chicken with Wine and Olives

 

2 ½ lb chickens; cut into servings

3 tbsp olive oil

2 lg yellow onions; chopped finely

2 garlic cloves; crushed

2 tbsp flour

½ cup dry white wine

¼ cup dry vermouth

½ cup chicken broth

1 tbsp tomato paste

2 tomatoes; peeled, seeded and chopped

½ tsp salt

½ tsp dry marjoram

½ tsp oregano

1 bay leaf

black pepper to taste

12 black olives; pitted and sliced

12 green olives; pitted and sliced

 

Brown chicken in hot oil using a heavy casserole dish; set aside.

Sauté onion and garlic in same oil; stir in flour; add wine, vermouth,

broth, tomatoes and tomato paste. Season with salt and pepper to taste;

add marjoram, oregano and bay leaf. Return chicken to casserole dish;

cover and cook in 350°F oven for 50 minutes.

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