Whatever it may be, chefs in Jefferson City have you covered. Head out for dinner or pull out your pots and pans and try your hand at one of these tried-and-true recipes from local food connoisseurs.
YIELDS: 8-10 OUNCES | PREP TIME: 15 MINUTES | TOTAL TIME: 1 HOUR
RASPBERRY DEMI-GLACE INGREDIENTS:
1 sprig of thyme
2 parsley stems
1 bay leaf
3 whole black peppercorns
1 cup unsalted beef or veal stock
1 cup of espagnole sauce
5 ounces fresh raspberries
½ tablespoon dry sherry, or to taste, optional
- Place the thyme, parsley stems, bay leaf, and peppercorns in the middle of a 6-inch square of cheesecloth. Gather the edges of the cheesecloth to form a sachet and tie with a piece of string.
- In a large pot, combine the beef or veal stock and espagnole sauce. Add the herb sachet and bring to a boil over medium-high heat. Adjust the heat to a simmer and cook uncovered for 30 to 45 minutes, or until the sauce has been reduced by half. Add raspberries, and cook until the berries break down.
- Remove the herb sachet. Set a fine mesh sieve lined with cheesecloth over a medium bowl, and strain the sauce.
- Season the dish with salt to taste, and add dry sherry.
THE GENERAL MANAGER & CHEF, STEVE WHITENER
Steve’s culinary career began early on, inspired by Melvin Rhodes from Josh’s Cafe when he was a young kid. Steve is a high-energy person, thrives on the fast pace that a restaurant offers and believes a great manager is willing to step into any role necessary. He brings 45 years of culinary experience to PrisonBrews and is excited to share their new and improved menu.
MON-SAT 11 a.m. to 10 p.m. | SUN 8 a.m. to 8 p.m.
305 Ash St., JCMO | (573) 635-0678 | prisonbrews.com