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Exquisite dishes and creative presentations
are trademarks of Chef Michael Downey. With over 10
years experience at four and five diamond resorts and
restaurants throughout Wisconsin, Downey applies a Midwestern
touch to his latest endeavor - Bistro 333.
Venturing into comfortable and unique plates that tout
indigenous preparations and local ingredients, his menus
go beyond new American to highlight the rich culinary
traditions found in home kitchens across Wisconsin.
The result? Comfortable Midwestern fare at its purest.
Downey is a graduate of the Western Culinary Academy
in Portland, Ore. where he was trained in French cuisine. |
Butternut Squash Bisque
- 2 ea. butternut Butternut Squash (Peeled)
- 1/2 oz. White Truffle Oil
- 1 tsp. Cinnamon
- 1/2 tsp. Nutmeg
- 1 oz. Homey
- 1/2 oz. Maple Syrup
- 1 qt. Heavy Cream
- 3 cups Chicken Stock
- TT Salt
- TT White Pepper
Directions
- Peel and seed squash. Cut into uniform pieces and
toss with oil separately.
- Roast in oven at 350 degrees until tender.
- Remove from oven and place in heavy bottom pot and
add remaining ingredients.
- Bring to a boil, reduce to a simmer and allow to
cook for about 30 minutes.
- Puree with immersion blender and strain.
- Readjust seasoning as needed. Serve with toasted
pumpkin seed garnish.
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