Yet another smokin' hot dish from Salt The Bistro. Bradford Heap, owner of Salt, has given his staff the opportunity to really work with local suppliers to create fresh twists on some classic standards. The boys and I were in the other night for dinner and enjoyed Lasater Grasslands Beef chili. Brett Bertin, the new AM sous chef added his own signature to this western comfort food. While Brett sauteed Poblano and Anaheim peppers with onions & carrots, he let the beef marinate in freshly toasted cumin seeds, paprika, salt & pepper. After browning the beef, the peppers were added to the pan and he deglazed it with the house draft beer - Bella Big Brown Ale. Brett used the mild chili mix from Savory Spice Shop and let the aromatic ingredients simmer. Finally, he added pinto and great northern beans and a tomato puree, and then let the chili cook for 4-5 hours. The chili was mouth-watering and pleasantly spicy. Adding the final touch to this hearty dish was a giant piece of housemade molasses cornbread. The cornbread was perfectly moist and delicious. If this is what we get out the gate from Brett, I can't wait to taste more. Congratulations to Brett -- lucky us!
Salt the Bistro