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Cookbook Spotlight: Matt O’Connor, Director of Food, Beverage and Culinary Operations at Wee Burn CC

This Wagyu striploin with cauliflower purée and roasted maitake mushrooms is the definition of everything O'Connor tries to do when creating a dish for Wee Burn members.

By Joanna DeChellis, Editorial Director, Club + Resort Chef | February 13, 2023

Club + Resort Chef (C+RC): What inspired this dish?
Matthew O’Connor (MO): We pride ourselves in using products from local farms when possible. This dish was a riff on “steak and potatoes” using local ingredients. It was served at a wine dinner for our board members. We had fun highlighting the ingredients and giving the member something familiar but also different.

C+RC: Why do you believe it is a special, important or successful dish?

MO: The beef is incredibly flavorful, and the black garlic adds an interesting flavor that compliments the beef well. The local Swiss chard and mushrooms are earthy, and the crispy potato adds a nice textural contrast. The dish as a whole is a big “umami” bomb.

C+RC: What about this dish makes you most proud?

MO: This dish is the definition of everything we try to do when creating a dish. It is delicious, has texture, utilizes local ingredients, and most importantly is pleasing to the membership.

American Wagyu Striploin With Cauliflower Purée, Roasted Maitake Mushrooms, Braised Swiss Chard, Potato Pave and Black Garlic-Infused Beef Au Jus

This was also one of the first dishes I did when arriving at Wee Burn, so it holds a special place in my heart.

American Wagyu Striploin With Cauliflower Purée, Roasted Maitake Mushrooms, Braised Swiss Chard, Potato Pave and Black Garlic-Infused Beef Au Jus
Click here to view the recipe.

About The Author

Joanna DeChellis, Editorial Director, Club + Resort Chef

As Editorial Director of Club + Resort Chef, Joanna DeChellis takes an audience-first approach that combines sound journalistic and story-telling principles with an appreciation for and deep knowledge of the intricacies of the club and resort chef market. She oversees the content strategy and programming for Club + Resort Chef and its various platforms including the Chef to Chef Conference. She has penned award-winning pieces about the many intricacies within club and resort food and beverage operations as well as culinary trends, profiles and breaking news. She is co-host of the award-winning podcast Club + Resort Talks, and has served in various content-development roles over the course of her career, including digital, marketing, print, and in-person events. She oversees the Club + Resort Chef Association, the Chef to Chef Conference and PlateCraft. Prior to these roles, she was the Managing Editor of Club + Resort Business, Associate Editor of Food Management Magazine and a contributing writer for Restaurant Hospitality, Supermarket News, Gayot, Cleveland Scene Magazine, and Duetto. Contact her at [email protected].

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PlateCraft

https://youtu.be/9kF2hijL4ek

Chef to Chef Conference

https://youtu.be/aOZc9QDWWWk

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  • 40 Under 40
    • Class of 2025
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    • Order: Commemorative Plaque
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    • Watch: Inside Ocean Reef
    • Watch: All Ships Rise
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    • Salary Survey Data
    • C+RC Association
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