Culinary Insights From One of the Country’s Top Innovative Celebrity Chefs

Boneless Short Rib Grilled Cheese

In this episode of Chef AF, Pepe talks with Corporate Executive Chef Dewey LoSasso of Bill Hansen Catering & Event Production, to discuss his early start in the industry, why it’s important to be a lifelong learner, and the latest innovations in catering menus. 

LoSasso talks about growing up in New Jersey, along the Jersey Shore, and his early start in the restaurant industry. He shares that his first job was as a dishwasher at the age of 13, and how he immediately fell in love with the business. By the age of 14, he had decided that he wanted to become a Chef. LoSasso talks about how his very supportive father, a master plumber, would bring home used restaurant equipment in order to create a kitchen in the family's basement for the young chef to practice with. He talks about cooking with his mother and father, their discussions about food and ingredients, making memorable holiday meals together, and how that shaped him during his childhood. He says, “I think it was something that definitely influenced me as I got older.”

When asked about his education, LoSasso shares that he continued to work in restaurants throughout high school, then right after graduation, he enrolled in the Culinary Institute of America. He talks about working his way through culinary school and traveling from New York to Miami while sampling a variety of dishes, and learning along the way. He says “It was always about hospitality and culinary, and just the whole business whether it's construction, wine lists, dining room elements, the whole thing for me has been a case study in life. In a way and still to this day, I mean, I'm always learning.” 

Pepe and LoSasso chat about a few of his career highlights. He talks about being hired at The Forge, one of the oldest restaurants in Miami, then relaunching the brand around 2009, and both the challenges and joys that came along with recreating a menu that paid homage to the dishes of the past while embracing new concepts as well. LoSasso reflects on his time working with Micki Wolfson and the Wolfsonian Museum which enabled him to travel every summer to places like Switzerland, France and Australia. He recalls that timeframe was like an experimental kitchen that was a big influence on him. He talks about his journey leading up to opening his first restaurant and working with ‘farm to table’ decades before it was trending. In addition to launching several other restaurant concepts, LoSasso was a private chef for numerous celebrities, before deciding to join the team at Bill Hansen Catering & Event Production in 2016. 

LoSasso talks about working with Bill Hansen Catering & Event Production over the past five years and how they have been expanding the brand and bringing a restaurant sensibility to a catering environment. He says, “Bill Hansen, who's been around for over 42 years, is an iconic man, he actually wrote the book on catering.” LoSasso shares some key insights regarding catering menu development and why incorporating new options, such as vegan dishes are important because plant-based foods are becoming more and more relevant. He adds, “We feel that if you're reactive to what's in the marketplace, we can do a great vegan menu without using a lot of processed plant-based food. And I think the trends are showing, for us, plant-based food is here to stay.”

Tune in to the podcast to learn more from LoSasso about plant-based catering, future predictions, and his thoughts regarding Covid takeaways, on Chef AF “It’s All Food” or you can listen on iTunes Now!

RECIPE

Boneless Short Rib Grilled Cheese

(Makes 2 - 3 sandwiches)

Ingredients:

1/2 Cup of pulled, boneless short rib meat - chilled (or left over pot roast etc.)

1/2 Cup of soft goat cheese

1/4 Cup of grated white cheddar

2 Tablespoon of fresh chopped chives

1/4 Cup of chopped brie

1 Teaspoon of fresh chopped thyme leaves

2 Tablespoon of white truffle oil

Salt and pepper to taste

For assembly and saute :

• 4 thick slices (1/4 inch) of brioche or challah bread

• 1/4 tablespoon of soft unsalted butter

• Salt and pepper to taste

• Medium saute pan

• Pre heated oven to 375 degrees

• Small metal baking tray

Method :

In medium mixing bowl, combine ingredients, season to taste and hold

Assembly:

1. Lay out bread and butter each side of bread

2. Add cheese and short rib mix to one side of bread

3. Level off with spatula every other piece of bread

4. Top with the other piece of bread and press down

Saute:

1. Get a medium saute pan and bring the stove to medium-high heat

2. Add butter to saute pan and let butter melt

3. Add sandwich to saute pan and brown on each side for 2-3 minutes until golden brown

4. Season with salt and pepper

5. Place on a tray and heat in the oven at 375 degrees for 2-4 min, remove, slice in half and enjoy!