EXECUTIVE CHEF JOHN BILLINGS RETURNS TO EAGLEWOOD RESORT & SPA
Executive Chef John Billings, CEC, has returned to Eaglewood Resort & Spa. Since leaving this position three years ago, Chef Billings opened his own restaurant, Monte’s Steak House in Faribault, Minn. Cooking on a charcoal grill in an open kitchen in an 1854 warehouse, Chef Billing’s restaurant served steaks, seafood and all American classics. After a successful opening, Chef Billings sold his interest to return to his hotel roots.
As executive chef and assistant food & beverage director he is responsible for all culinary activities including the property’s extensive catering and meeting business, as well as overseeing Burnham’s, the property’s signature restaurant and Prairie River, the relaxed dining venue.
Chef Billings has passion, vision and creativity with menu writing and seasonal fare that feed the body and the mind. His innovative creations and healthy alternatives with interactive opportunities, Chef John Billings sets the standard within Benchmark for culinary delights.
An industry veteran, Chef Billings has more than 25 years of experience in building and leading culinary operations for fine dining, banquet and catering services. Enjoy a favorite seasonal recipe from Chef Billing's.
Seasonal Menu/Recipe
Harvest season is upon us and with this comes the great variety of fresh garden vegetables and fruits. One of my favorite is the Honeycrisp Apple. Produced from a 1960 cross of Macoun and Honeygold, as part of the University of Minnesota apple breeding program to develop winter hardy cultivars with high fruit quality. The original seedling was planted in 1962 at the University of Minnesota Horticultural Research Center, located near Excelsior in east central Minnesota
Honeycrisp apple's harvest season ranges from September 15 to October 10 in east central Minnesota. Optimum harvest usually occurs in the fourth week of September, approximately one week after McIntosh and 2-1/2 weeks before Red Delicious. Earlier harvested apples are generally mild in flavor, while fruit from later harvest dates may be strongly aromatic.
Honeycrisp apples ripen evenly and hold well on the tree. They can be harvested over an extended period or in a single picking. Although fruit adherence is usually good, trees with excessive crops may show some fruit drop.
Honeycrisp apples can be used in any type of apple recipe. Applecrisp is one of my all time favorite with a scoop of French vanilla ice cream.
Filling:
5 Honeycrisp apples, peeled, cored, ¼” sliced
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons bass wood honey
1 tablespoon lemon juice
Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans
For the Filling: Mix all the ingredients together. Place into 7 to 8-ounce ramekins.
For topping: Mix the flour, brown sugar, cinnamon and salt in large bowl. Blend the butter into the mixture until it forms pea size lumps. Stir in pecans and sprinkle over filling.
Bake crisps for 35 to 40 minutes at 350 degrees. Cool 10 minutes before serving.
A leader in his field, Chef Billings has been honored for his outstanding work by numerous professional organizations. He is a Certified Executive Chef and was named: American Culinary Federation Chapter Chef of the Year for 1997 and 2001; and Best of Show, Geneva Executive Club Annual Food Competition. He has also received six Gold Medals, four Silver Medals and two Bronze Medals in honor of his culinary talents from Arklatex Culinary Salon, Lafayette Culinary Salon and Baton Rouge Culinary Salon.
Chef Billings is originally from Devil’s Lake, N.D., but now lives in Lake Geneva, Wisc. with his family.
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