Local chef steps it up a notch for specialty dinners

By Meghan Streit
THE ERICKSON TRIBUNE

Imagine feasting on a decadent five-course meal for only about $40. At most upscale restaurants, that amount would barely cover the cost of an entrée. But at Monarch Landing, residents can indulge in lavish meals for the price of burgers and fries.

Every few months, Monarch Landing’s Chef de Cuisine Henry Escobedo invites residents to his special “chef’s dinners” served in the community’s private dining room. Escobedo’s most recent production featured Spanish-style tapas and hand-picked wine pairings.

Wine and dine
The evening began with a glass of sparkling wine served with sautéed shrimp over creamy polenta and topped with a garlic pecan butter. Other small courses featured culinary works of art, such as Australian lobster finished with lobster mousse and Nantua reduction sauce and pan-seared sea scallops over wilted spinach. After cleansing their palettes with a homemade pomegranate sorbet, diners enjoyed a main course of oven-roasted rack of lamb with a balsamic reduction.

“It was delightful,” says resident Helen DeWitt, who attended the dinner. “All of the courses were creations.”

‘Top chef’ struts his stuff
Escobedo puts a great deal of thought and effort into every meal he prepares at Monarch Landing, but he says the chef’s dinners are a unique opportunity for him to experiment and dazzle residents with his culinary expertise.

“ The wine dinners are higher end, so they’re really playtime for me,” Escobedo says. “From the plate presentations to the wine pairings, I do different things that they don’t see on a regular basis.”

Escobedo, who has been working as a chef for more than 15 years, says he begins planning the chef’s dinners by choosing a theme. Previous dinners have focused on French and Italian cuisine and wine. After choosing a theme, he considers several different course options.