In October, the Park City Chamber of Commerce partnered with Bon Appetit to host an event in the Bon Appetit Tasting Kitchen at World Center One, the new World Trade Center, to promote Park City in New York City. Chef Nick Lees of Edge Steakhouse was chosen to represent the culinary talents that Park City has to offer. A group of 20 professionals, including New York press and meeting planners were able to experience a night at Edge Steakhouse without having to leave NYC.
Chef Lees showcased passed hors-d’oeuvres that included Silk Road spicy Gulf shrimp with Siracha aioli, sweet chili reduction, lemon-basil champagne vinaigrette and cucumber-bell pepper bruniose; Seared Diver scallop with No. 2 hollandaise, quail egg, Iberico lardo, Siracha and lava salt; and truffle macaroni and cheese spoons with Gold Creek white cheddar, black truffles and veal demi-glace.
Spicy Gulf shrimp, seared diver scallop and truffle macaroni and cheese
Edge Steakhouse also featured its signature cocktail. The Gentlemen’s Deal is a gentlemen’s martini featuring High West Rendezvous Rye Whiskey, 100 percent pure maple syrup, a pinch of cinnamon and a coffee bean from Park City Coffee Roasters.
Chef Lees also demonstrated how to make his famous lobster and black truffle risotto. The demonstration included a recipe card so all guests could take home a part of Edge Steakhouse and recreate Chef Lees’ dish for themselves.
“The guests will learn how to create one of my signature dishes at Edge Steakhouse. This is also one of my favorite dishes to eat. Making risotto is truly an art and is simple to do if you know the correct steps.” – Chef Nick Lees
Thanks to Lees, guests left the event with excitement to bring their clients and families to Park City. We also got our hands on Lees’ famous risotto recipe – try it for yourself!
Ingredients
- 1, 2-pound Live Lobster
- 1 bunch celery
- 8 carrots
- 2 large yellow onions
- 8 ounces of your favorite mushroom (chanterelle is a good choice)
- 1 kilogram box Arborio rice
- 1 bottle Chardonnay or preferred white wine
- Salt and pepper as needed
- 1 whole truffle of your choice (black, summer, perigod, Umbrian, Alba, banchetti)
- 8 ounces Truffle butter
- 2 cups grated Parmesan Reggiano
- 4 ounces fresh chives
- 1 lemon
- 3 quarts water
Instructions
- Small dice 1 cup of celery, carrot, and onion. Set aside and rough chop the remaining celery, carrot, and onion. Bring a pot of water to boil, and add a tablespoon of salt and a squeeze of lemon. Press a sharp knife into the lobster head just above the eyes. Poach in boiling water for 12 minutes. Then place the lobster in a 50 percent water, 50 percent ice mixture. Shell the lobster meat and reserve. Add the lobster shells, body, and rough chop vegetables to the boiling water. Reduce to a simmer. Add 1 cup white wine. Let simmer for 30 minutes and strain. In a large pan on high heat, sear the mushrooms with a little oil and salt and pepper. Set the mushrooms aside. Mince fresh chives and set aside. Wash and peel truffle. Shave truffle thin and set aside.
- In a large sauté pan or rondo, add some olive oil and sauté fine diced vegetables till translucent. Then add Arborio rice and slightly toast the rice for two minutes. Deglaze with the remaining white wine. While stirring the rice, slowly add lobster stock bit by bit until the rice begins to thicken and cook. You want to continue this process for about 15 minutes till the rice is soft on the outside but a little firm inside still. Add mushrooms and poached lobster meat. Add cream and Parmesan.
- Season with salt and pepper and taste till it is to your liking.
- Finish the dish by adding the truffle butter and half the truffle shaved into the dish.
- Top with shaved truffle, parmesan, and fresh chives.