Michael Ponzio is bringing many of the values he has come to be known for to his new as Executive Chef of the Union League Club of Chicago.
As the newly minted Executive Chef of the Union League Club of Chicago, Michael Ponzio has an excellent pedigree as the former Executive Chef of Medinah (Ill.) Country Club, where he was instrumental in establishing a strong team of culinarians.
This dish speaks to his time at Medinah CC. It features local vegetables in the peak of their season.
“This was a dish that was created by collaborating with several people on my team,” says Ponzio. “A sauté cook first made the puree for a salmon dish, but we fell in love with the flavors and wanted to build on it. One of the guys on the pantry team thought to add the cumin and the salsa verde. One of our farmers came up with the vegetables we could use.
“It’s a wonderful symbol of teamwork creating something loved and special, and I am reminded of that when I see it served.”
Beyond being visually appealing, the dish also checks a lot of special dietary boxes, including vegan, paleo, and gluten-free (if you omit the pita).
“The fact that it is visually appealing, local, all-natural, and can be consumed by most diners makes this recipe a crowd-pleaser,” says Ponzio. “It is also very easy to keep consistent and execute quickly.”
Follow Chef Ponzio on Instagram: @chefponzio
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