Kevin Des Chenes
Food Network’s Kevin Des Chenes was a special guest at the 2016 Greenwich Wine + Food Festival. Over his illustrious 20-year career, he has served as Executive Chef at notable culinary institutions like Bostonโs Washington Square Tavern, Centro Martiniย & McGraths Catering in Newport, RI. Des Chenes, the 2015 winner of the โTop Chef Celebrity Showdownโ says,ย โThis recipe is a great addition to any autumn feast! It is super simple and the perfect combination of maple, rosemary and char flavor from the grill.โ
Grilled T-Bone with Maple Roasted Acorn Squash and Rosemary Fingerling Potatoes
Serves 4
2 pounds fingerling potatoes
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
2 acorn squash, halved
1 tablespoon butter, melted
1 tablespoon maple syrup
4 T-bone steaks
Optional: micro-greens, fire roasted peppers
1. Toss fingerling potatoes in olive oil, rosemary, and salt and pepper. Bake at 350หF for 25 minutes until fork tender.
2. Slice acorn squash in half and remove seeds. Place squash on sheet pan and drizzle with melted butter, maple syrupย and a pinch of salt and pepper. Bake at 350หF for 20 minutes until fork tender.
3. Generously season T-bone steaksย with salt and pepper. Grill to preferred temperature on medium-high. Serve with micro-greens and fire-roasted peppers.
Photograph byย Josiah Lewis
