Joseph Cizek, Executive Chef
The Blue Springs, Missouri native began his culinary career began as an omelet chef at the Kansas City Marriott Downtown where he discovered his life ambition. He holds an associate’s degree in culinary arts from Johnson & Wales University, Charleston, SC and bachelor’s degree in culinary arts management from University of Nevada, Las Vegas. He served his externship as Chef de’ Legume in the Michelin-starred restaurant of Ockendon Manor in Cuckfield, England where he first held a fresh scallop in his hand and tasted the best food of his life. Chef Cizek’s culinary style has been further informed by study abroad and backpacking through Europe while attending UNLV and experience cooking at Pinot Brasserie in the Venetian Hotel and highly regarded Chicago restaurants, including BIN 36 and Fiddlehead Café, his first executive chef position. He returned home in 2009 and has gained diverse executive chef experience at Parisi Café in Union Station, PB&J Restaurants, The Kansas City Club and most recently 99 Hops House at Argosy Casino.
Pan-seared Halibut With Savory Lemon Curd, Roasted Striped Beet Puree, Fingerling Potato, Leek & And Fennel Hash...
PAN-SEARED HALIBUT WITH SAVORY LEMON CURD, ROASTED STRIPED BEET PUREE, FINGERLING POTATO, LEEK & AND FENNEL HASH, AND HEIRLOOM AND HERB SALAD
Makes 2 servings
2, 6-ounce pieces halibut
salt and pepper
1.5 ounces clarified butter
Roasted Beet Puree:
4 candy-striped beets
2 teaspoons champagne vinegar
4 tablespoons olive oil
salt and pepper to taste
Savory Lemon Curd:
3 ounces fresh squeezed lemon juice
3 egg yolks
2 tablespoons Missouri honey
1 tablespoon chopped thyme
Heirloom and Herb Salad:
2-ounce heirloom tomato
Touch of fresh orange juice
Herb mix-1 teaspoon, each, of chopped thyme, basil, oregano and rosemary
Touch of olive oil
6 ounces fingerling potatoes, cut on the bias
4 ounces fennel, chopped fennel
4 ounces leeks, chopped
1 teaspoon garlic/shallots
Halibut: Heat sauté pan, season both sides of halibut with salt and pepper, add clarified butter. Place presentation side down and sear until golden brown. Flip and cook until golden brown.
Roasted Beet Puree: Slice beets in half and season with salt and pepper. Place cut side down and bake in 325-degree oven. Cook for 20 min or until soft. Peel and place in blender with remaining ingredients. Puree until smooth, taste, and season accordingly.
Savory Lemon Curd: Heat lemon juice and honey together. Slowly temper in egg yolks (slowly add hot liquid to eggs while whisking, so not to scramble the eggs.) Put back on heat and constantly stir until curd-like consistency. Add in thyme, salt, and pepper. Taste and adjust season accordingly.
Heirloom and Herb Salad: Mix all ingredients together, taste and adjust seasoning accordingly.
Fingerling Hash: Place fingerlings, shallots and garlic on sheet pan with 2 ounces oil, and roast for 20 minutes. Heat sauté pan, add clarified butter, sauté leeks and fennel, add in potatoes and cook until re-heated and season.
PREP & COOKING TIME: Approximately 1 hour