French Night w/Chef Welenken of La Chasse
Show starts at 7PM
1. Wild boar meatball, Frondosa farms mushroom bacon risotto, whole grain mustard sauce.
2. Pan seared scallop, potato croquette, saffron tomato broth, bacon jam.
3. Citrus braised fried chicken, jalapeno gruyere grits, braised greens, truffle cream sauce.
4. Caramalized banana bread pudding with creme anglaise.
I started my culinary career in Lima, Ohio washing dishes. From there I moved to Columbus, Ohio and worked at my first fine dining restaurant. At the time I was preparing to go to culinary school at Sullivan U but wanted to get a little experience under my belt before taking on the culinary journey of becoming a chef.
After Sullivan I was fortunate enough to because an assistant sous chef under an amazing chef, Josh Moore of Volare. He was an inspiration to me at such young age. At Volare I was able to learn quickly what dedication and passion it took to become successful in the culinary world. From there I had an amazing opportunity of being the sous chef of 2 restaurants. Park Place and Browning's. I had the best of both worlds. A fine dining restaurant and a gastro pub. This gave me the opportunity to see what it takes to succeed in two very different restaurant settings. Unfortunately the economy went south and the two restaurants closed abruptly but luckily for me this opened the door for my next 8 years of life at Buck's Restaurant and Bar. I was hired as sous chef but after a couple of months in I was promoted to executive chef. I had the opportunity of a lifetime at a young age to jump start my career. I had a blank canvas which i was ready to start creating.
After 8 years I thought it was time to move on and check out different areas of the culinary field. I took a corporate route into upscale pub grub. About a year in I was diagnosed with chronic pericarditis. This changed my life for ever. I was rushed into multiple surgeries on the eve of derby. The doctors noted if I waited one more day I wouldn't of made it. I only had 6% of my heart working and nearly 3 liters of fluid collapsing my heart. This experience was very enlightening. I needed to get back to what I loved, creating my food. This led me to the Brown Hotel and the English Grille. As chef de cuisine the knowledge and experiences I gained at the Brown Hotel were amazing.
After a year in at the Brown I was offered a job I couldn't refuse, The Executive Chef position at La Chasse. This opportunity of a life time has giving me the ability to express my cooking in ways a chef could only dream of. At La Chasse we focus on farm to table rustic european food with Spanish influences. Basically giving my staff and I the ability to do the most amazing food we can possibly do and pass that on to you!