Chef Breanna Beike
Breanna Beike developed a passion for cooking at an early age by spending quality time with family in the kitchen. While Sesame Street was what every child her age watched, Breanna chose the cooking lessons of Julia Child.
Beginning her culinary career early, age 15, she worked at the Sand Creek Country Club, eventually becoming a line cook and pastry assistant by the end of high school. During these years, Breanna participated in the Vocational Program for Culinary Sciences at Portage High School, winning the state of Indiana’s Vocational Excellence in Culinary Sciences award.
In 2001 Breanna attended Kendall College and began an internship at the Green Dolphin Street restaurant. She then worked as a line cook at Caliterra, located in the Wyndham Hotel. During college, Breanna had the wonderful and unique experience of working as Rick Gresh’s assistant in Bocuse D’Or, a world renowned culinary competition.
In 2006 Breanna was offered the job of Executive Chef for the Columbia Yacht Club, at the young age of 23. The club has a membership of 700, encompassing a large range of different palates; from fine dining to classic comfort food. She has the opportunity to create seasonal menus using local and sustainable produce. Some of her favorite ingredients to work with are seafood and seasonal fresh produce. When she isn’t in the kitchen you can find her working off the butter in her recipes or playing softball with friends.
Mustard Crusted Rack of Lamb
with Spring Vegetable Ragout and Roasted Garlic Jus
2 large lamb racks, fat cap removed (butcher can do this for you)
2 Tablespoons vegetable oil
¼ cup Dijon mustard
2 sprigs fresh thyme, picked and chopped
1 cup fava beans, cleaned and blanched
1 cup morel mushrooms, quartered
1 ½ cups fingerling or Yukon gold potatoes, ¾ cooked and quartered
4 tablespoons butter
2 cloves garlic, minced
1 shallot, chopped
2 cups Veal Stock , reduce by half and season for taste
½ cup red wine
4 Cloves roasted garlic, roughly chopped
For the Lamb:
Season racks with salt and pepper. In a large sauté pan (that is smoking hot) add vegetable oil. Sear the lamb racks on both sides until golden brown (about 3-4 minutes).
Transfer lamb racks to cutting board and brush with Dijon mustard and sprinkle with fresh thyme. Finish roasting the lamb racks in a 400 degree oven(preferably convection) until medium rare. (about 15 minutes)
For the Ragout:
In a hot medium sauté pan, sauté the shallots and fresh garlic with butter, add the fava beans, morels and potatoes. Season to taste and cook until potatoes are tender.
For the Sauce:
In a small sauce pot, reduce ½ cup red wine until syrupy. Add chopped roasted garlic and reduced veal stock. Season.
Slice lamb racks in to desired size. Place atop ragout, sauce the lamb and serve.