E3 Chophouse | An Executive Chef’s Insights Into Menu Innovation

Mushroom Pomodoro

In this episode of Chef AF, I chat with executive chef Steven De Vellis from E3 Chophouse in Nashville, Tennessee about menu innovation as well as integrating 2023 hospitality and food trends into the menu.

De Vellis found the kitchen at an early age, both of his parents are chefs and have their own restaurants. He attended a culinary program but attributes his knowledge and education to hands-on training.

De Vellis says, “I remember just being fascinated but oddly enough, I did not want to be a chef at first. I had to leave, go to school, and then learn that being a chef was actually what I wanted to do and be told it was what I wanted to do. But I did grow up in the industry and watching my parents is kind of how I got where I am today.”

The families of retired MLB ballplayer Adam LaRoche and country music stars Jason Aldean and Luke Bryan own E3 Chophouse in Nashville. LaRoche’s family owns the original E3 Chophouse in Steamboat Springs, Colorado as well as E3 Ranch in Fort Scott, Kansas. E3 Chophouse is “all about good food, good quality meat, and making sure that all of our meat is from our own ranch. That's a really big, important part of E3,” says De Vellis.

Chef and I talked about signature and seasonal dishes and he shared that using local ingredients and supporting locals is very important to the restaurant. He says, “Because when you create those connections when you create those bonds and get to invite those distributors in to try the dish that you're using their ingredients for, it is a really cool experience.”

To hear Chef De Vellis share his top 3 tips for menu development plus get the recipe for Bison Meatball and Mushroom Pomodoro check out this episode of Chef AF “It’s All Food” or you can listen at Spotify!

RECIPE

Mushroom Pomodoro

Ingredients:

• 6 Cans Plum Tomatoes *1 Full Case*

• 4 Each Yellow Onions *Small Diced*

• 2 Cups Garlic *Minced*

• 2 Cases Cremini Mushrooms *Sliced*

• 1 Lbs Basil *Chiffonade*

• ¼ Lbs Tarragon *Minced*

• 2 Quarts Red Wine

• 2 Cups 90/10 Blended Oil

• 1 Cup Crushed Red Pepper

• 2 Cups Salt & Pepper Mix

Procedures:

1. Open up all the Tomato Cans and Combine in a 22 Quart Cambro, Blending the tomatoes together with the Stick Blender until Completely Smooth

2. In a Large Stock Pot on the Stovetop on High Heat add Blended Oil, Mushrooms, Onions and Garlic

3. After about 10 Minutes, When Onions and Mushrooms are Soft add in Red Wine, Basil and Tarragon and bring to a Boil

4. Once Boiling add in Blended Tomatoes, Crushed Red Pepper and Salt & Pepper Mix

5. Bring Sauce to a Boil and then Reduce to a Low/Medium Heat

6. Let Simmer for 3 Hours, Stirring Constantly so Sauce does not Burn

7. Cool Appropriately and Store in Appropriate Size Cambro

Storage Notes:

• Store in Air-tight Container, Label and Dated Appropriately

  *Can store in the Walk-In Cooler for up to 1 Week*

Bison Meatballs

Ingredients:

• 10 Lbs Ground Bison

• 3 Yellow Peppers *Diced*

• 3 Red Peppers *Diced*

• 3 Orange Peppers *Diced*

• 2 Lbs Scallions *Julienned*

• ¾ Cup Garlic *Minced*

• 3 Red Onions *Small Diced*

• 2 Cups Sun-Dried Tomatoes *Diced*

• 1 Cup Parsley *Chopped*

• ½ Cup Basil *Chiffonade*

• ½ Cup Rosemary *Chopped*

• ¼ Cup Thyme *Picked*

• 12 Eggs *Lightly Beaten*

• 1 Lbs Ricotta

• 2 Cups Red Wine *Small Diced*

• 4 Honey Bread

• 4 Tsp Crushed Red Pepper

• ¼ Cup Salt & Pepper Mix *To Taste*

Procedures:

1. In a Saute Pan, Saute together All Peppers, Scallions, Sun-Dried Tomatoes, Onions and Garlic

2. Once Ingredients are Sauteed together set aside and let cool slightly

3. In a Small Mixing Bowl light Beat together all the Eggs

4. In a Large Mixing Bowl Mix together Ricotta and Red Wine, Once Combined add in Lightly Beaten Eggs and Lightly Mix Together

5. Once Mixed together Sauteed Vegetables, Diced Bread and all of the Herbs

6. Once Incorporated add in Bison and Beef, Red Pepper Flakes and Salt & Pepper Mix

7. Once Ingredients are Mixed together thoroughly Portion Meatballs to 2oz in Size and Evenly Place on a Sheet Tray with Parchment Paper

8. Baking at 400 ℉ on Full Convection Setting for 10-15 Minutes

9. Cool Down Appropriately before storing Under Refrigeration

Storage Notes:

• Store in Air-tight Container, Label and Dated Appropriately *Can store in the Walk-In Cooler for up to 1 Week*