By Keith Gamboa
Terry Shuster
Chef de Cuisine
Fox Run,
Novi, Michigan
Education: Culinary arts training from Schoolcraft College and City College of San Francisco.
What inspired you to become a chef? “Watching the Galloping Gourmet as a kid. Later I took a dishwashing job at an upscale restaurant and thought that the cooks and chefs had a really cool job.”
Where did you work before Erickson? “I was the executive chef at the Fox and Hounds Restaurant in Bloomfield Hills, Mich., for 16 years. I had three graduating apprentices who have gone on to good culinary careers.”
Little Known Facts about Chef Shuster: “I took on quite a large project in buying an old rundown house and am slowly making it into a respectable residence. I enjoy gardening and most of all golfing. I have been golfing with the same gang for ten years.”
Terry Shuster’s Braised Beef (serves 8)
3 pounds top butt, cut ½ -inch pieces
1 ounce vegetable oil
2 teaspoons salt
2 teaspoons black pepper
1 cup flour
1 teaspoon thyme
2 bay leaves
3 cloves of fresh garlic, minced
1 orange, juiced and zested
12 ounces beer (dark preferred)
5 ounces beef base (or broth)
3 ounces tomato paste
1 quart water
1 onion, rough cut
1 carrot, rough cut
Garnish:
20 pearl onions
1 cup mini carrots
3 ribs celery—diced large
Handful parsley, finely chopped
Optional:
1 cup brussel sprouts—halved and par boiled
1 cup turnips—large diced and par boiled
1 cup peeled rutabagas—large diced and par boiled
Directions: