Daniel Lewis, Sous Chef, Sycamore Hills GC
Daniel Lewis, Sous Chef of Sycamore Hills Golf Club in Fort Wayne, Ind., says his herb-crusted elk loin was inspired by his move to the Midwest.
“Having worked with many types of seafood on the West Coast, moving to the Midwest gave me an opportunity to explore new proteins. I had never worked with elk before, and I saw it as a unique challenge. I thought, ‘How can I make this even more exceptional?’ My inspiration for this dish is rooted in my love for proteins that are outside the norm and presenting them in a way that leaves people wanting more.”
Paired with hasselback baked potato, orange caraway glaze, charred heirloom carrot, roasted leek, pomegranate port reduction, and rosemary tuile, Lewis says the dish combines unique flavors and vivid colors in a harmonious way.
“The elk has a refreshing, earthy, and savory flavor,” Lewis says. “Its vibrant color is complemented by the sweet-tart aroma of the pomegranate port reduction, balanced with the roasted leeks and radishes. The orange caraway glaze adds a bright citrusy note. The potato is crispy-skinned yet soft and fluffy on the inside, with a touch of salted butter that enhances every bite and keeps you wanting more. … Together, these elements create a dish that is both balanced and memorable.”
Lewis says he’s most proud of the flavor combinations that create a story on the plate.
“Having access to these unique ingredients and being able to transform them into something extraordinary is what excites me,” he adds. “Stepping out of the ordinary and creating something special with ingredients that aren’t often used gives me a sense of pride.”
