By Meghan Streit

THE ERICKSON TRIBUNE

Henry Escobedo is at ease in the kitchen; he’s been working there since he was only 17. Escobedo began his career at Pheasant Run in St. Charles, where he mastered the fundamentals of the culinary arts while paying his dues as a  prep cook, butcher, and line cook.

Palate-pleasing chef

As an executive chef at suburban Chicago country clubs for 15 years, Escobedo perfected his art before joining Monarch Landing as the chef de cuisine. Accustomed to delivering top-quality meals to discerning country club members, he was more than ready to delight the palates of Monarch Landing residents.

“I think it prepared me for this kind of clientele, where you know their families and their likes and dislikes,” Escobedo says. “Everyone here looks forward to dinner because they relax and socialize with their friends. Before dinner, I go out [into the restaurant] to answer questions about the menu and listen to suggestions.”

While he is well-versed in many different cooking methods and cuisines, Escobedo most enjoys making soups.

“I like the varieties and nuances of what you can do with soups,” he explains. His shrimp bisque is a campus favorite.

“I love his soups,” says Judy Meydrech, a Monarch Landing community member. “I don’t always eat them because I’m trying to lose weight, but they are very good.”

Monarch Landing resident Dorothy Abens says she appreciates the healthy dinner options like the entrée salads. “Our food here is delicious,” she adds.

Dinner in Escobedo’s domain is like an evening out at a fine restaurant, including courteous table service and a choice of entrées. But unlike many dining establishments, Monarch Landing’s Millstone Restaurant serves meals that are not only delicious and creatively presented but also healthy.

“We don’t just throw in a half-pound of butter or fry everything,” Escobedo says. “So we have to come up with other methods.”