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 Soup
- 1oz Cream
- 3 oz Butternut Squash
- 1/4 oz honey
- 1/4 oz Maple Syrup
- 1/4 oz Brown Sugar
- 1/4 oz Cinnamon
- 1/4 oz Nutmeg
- 4 oz Chicken Stock
Cut squash into 1oz pieces. Roast at 350F
until tender. Combine cream, syrup, brown sugar, cinnamon,
nutmeg & chicken stock in a saucepan. Add squash mix
and bring to a boil then reduce to a simmer and cook
for 15-20 minutes. Puree until smooth and adjust seasoning
with salt & pepper.
Serving Size: 2