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.
