Edward Mandich
Chef de Cuisine
St. Clair Restaurant
Henry Ford Village, Dearborn, Michigan

Chef Mandich’s personal philosophy: “The only guarantee in life is today so live it to the fullest.”

What he enjoys most about creating meals at Henry Ford Village: “I try to keep the residents on their toes, and they certainly keep me on mine!”

Chef Mandich’s Butternut Squash Soup

1 cup diced celery
1 cup diced onion
1 cup diced Carrot
2 TBSP nutmeg
2 TBSP cinnamon
1 TBSP ground ginger
2 cups butter 
2 cups sifted flour
8 cups chicken stock
1 pint heavy cream
1 pkg whipped hubbard squash
salt and peper to taste

DIRECTIONS:

1. Saute celery, onion, and carrot together with butter, nutmeg, cinnamon and ground ginger.
2. Cook for about 5 minutes.
3. Add flour to mix and combine to make roux.
4. Cook for another 10 to 15 minutes on a low to medium heat stirring constantly.
5. Add your chicken stock and bring to boil.
6. Add squash stirring constantly.
7. Let boil for at least 20 minutes on low flame.
8. Add salt and pepper to taste.
9. Add cream at end.

Chef Henry’s Beverage Recommendation: I would recommend a Sauvignon Blanc; this wine is typically dry with grassy and herbaceous flavors. It is produced in many regions of the world, but stick with the California version, often called a Fume Blanc.