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Chef of the Month
"I use
Fossil Farms because I can always depend on
the superior quality of their fresh game
meats and sausages. Their products are
all natural and free of artificial hormones.
I have "wowed" our restaurant guests with
numerous dishes using Rack of Wild Boar,
Cervena Venison Saddle, Ostrich Fan Filets,
Wild Boar Strip loins, Kangaroo Loin Filets,
Buffalo Short Ribs and Foie Gras. I
would highly recommend Fossil Farms to all
professional and home chef."
...Executive Chef,
Denis Whitton
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Chef's Featured Bio |
Chef's Featured Farm Raised Game Meat Dish |
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Hi! My name is
Denis Whitton,
I
am the executive chef at Harvest Bistro
Restaurant & Bar in Closter New Jersey.
It's a French American Bistro that I opened
three years ago as a partner with owner
Russell Stern. I'm originally from Queens
New York and grew up in Rockland County, New
York. I started working in restaurants when
I was thirteen years old as a dishwasher,
preparation person at Cornettas in Piermont
N.Y.; so I definitely started at the bottom.
I then moved onto other restaurants, moving
up each time, and at 19 years old started
working in New York City. I worked in many
different restaurants, starting as a line
cook and moving on to a rounds man, senior
rounds men, Sous Chef and finally Executive
Chef. I spent twenty years in N.Y.C. in
mostly french bistros and some upscale
dining and catering, from The Ambassador
Grill at the Hyatt United Nations Plaza
Hotel , Raouls, (Metropolitan Opera
Restaurant Associates "The Grand Tier"),
Gascogne, Chez Ma Tante, La Tour and La
Mangeoire to name a few . I hope you enjoy
the recipes I have provided, if you have any
question don’t hesitate to ask at
harvestbistro@yahoo.com
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Venison Saddle with Orange
Balsamic Reduction
2 b New Zealand
Cervena Venison Saddle cleaned
5 juniper berry ground
1 tsp fresh thyme chopped
1 tsp olive oil
Salt & pepper
1 cup balsamic vinegar
3 cup fresh orange juice
1 tbsp granulated sugar
1 tbsp Gran Marnier
Rub the venison
saddle with the juniper berry and fresh
thyme. Season with salt & pepper. In a
sauté pan on a medium fire, add the olive
oil. When the oil is hot add the venison
saddle. Brown the meat on all sides. Turn
down the flame to low and keep cooking and
turning every few minutes. This will take
about 15 minutes for medium rare (this is
the best way to serve it in my opinion).
Set aside to rest, do not slice immediately.
In a small pot,
add balsamic vinegar, sugar, orange juice,
Gran Marnier, reduce to a syrup consistency.
Reheat the
venison, slice thin, and serve with the
sauce.
Enjoy!
Tip: make sure
that you let your venison rest or if you
slice into it immediately all the flavor
will bleed out, slightly sweet sauces go
very well with game meats especially for
people who don’t like very gamey meats.
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Chef Christopher "Koz"
Kozlowski
Ex. Chef & Owner
www.orchardstreetchopshop.com
And what
does Chef
Koz think
about Fossil
Farms?
"Fossil Farms has some of the highest quality
products that I have ever used. After working
with Fossil Farms for
over seven
years, I can
assure you
that any
chef would
be more than
happy with
the quality
and
assortment
of meats and
wild game
they
carry. I
get most of
my items
shipped
directly and
receive them
within 24
hours, which
makes it
easy when
someone
wants that
special
dinner the
next day.
If you are
looking for
the top
quality
ingredients
for your
menu, I
highly
recommend
Fossil
Farms."
...Chef
Christopher
"Koz"
Kowlowski
Thank you, Koz, for
being a part
of the
Fossil Farms
family of
customers!
We
appreciate
it very
much!
.....better known as "Koz", is the
chef/owner of Orchard Street
Chop Shop, in Dover, NH. At 32
years old, he is one of the
youngest owners in the state of
NH. OSCS is now touted as one of
the top steakhouses in northern
New England. The restaurant
specializes in dry-aged USDA
Prime steaks and an extensive
all-American wine list with many
older vintages.
Koz got his
start as a prep cook at a small
camp in Wolfeboro, NH in 1989. A
few years later he then went to
work in the kitchen for Hart's
Turkey Farm in Meredith, NH, a
local favorite. Working there
for a few summers while
attending college, Koz moved up
the ranks and became a kitchen
supervisor by the early 1990's.
While attending college at
Colby-Sawyer College, Koz
studied business management with
a concentration in hospitality.
He soon became class president
both his junior and senior
years. During the summer of
1994, Koz moved down to St.
Croix, U.S.V.I. and completed
his internship for the Chart
House restaurant corporation as
one of the managers there.
During his
senior year at college, Koz was
accepted at the prestigious
Culinary Institute of America in
Hyde Park, NY where he started
in 1996. At the CIA, Koz
developed a liking for
homebrewing and founded the CIA
Homebrewers Club. Soon after,
Koz got heavily involved in
extracurricular activities and
was elected president of the Ale
& Lager Educational Society, one
of the most popular clubs at the
CIA. Finally, he joined the
Student Council during the final
year there and was voted
President, the most celebrated
position a student could have at
the school. Koz graduated in
early 1998 with the Student
Council’s "Distinguished
Service" award.
After
graduating, Koz was offered a
position brewing beer at Federal
Jack’s in Kennebunkport, ME,
Shipyard Brewing Company's pilot
brewery. After working there for
a few months, Koz moved up the
ranks and became head brewer
before leaving there in the
winter of 1998. He then went
back to work as sous chef for
the William Tell Restaurant in
Campton, NH under the highly
acclaimed Swiss-chef, Franz
Dubach. This is where Koz
completed his CIA externship as
well. Chef Dubach is one of
Koz's greatest culinary
influences to this day.
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