Executive Chef Turns Authentic Recipes Into Menu Classics

Beef and Pork Meatballs

In this episode of Chef AF, I chat with Noelle, Nashville’s executive chef Chris Neff about the creative process behind menu development, fine-tuning recipes, and adding dinner activations at Makeready L & L.

Neff is the executive chef of Noelle, a Tribute Portfolio Hotel created and operated by the independent hotel and restaurant team Makeready. He is responsible for overseeing all culinary operations for the food and beverage experiences.

Inspired to pursue culinary arts during his first job as a busboy, Neff felt the team-driven environment in the kitchen. Prior to joining Noelle, he developed his culinary skills at brands such as The JW Marriott, The Ritz-Carlton, Hard Rock Hotel & Casino, The Four Seasons, Kimpton, and Fifth Group Restaurants.

We talk about the creative process that goes into developing a menu and Neff says they are working on their spring menu. He shares that the process begins three months prior to the rollout of the new menu. Neff and the team of chefs collaboratively work on dishes for the different areas within the venue.

Neff talks about authentic recipes and the multiple variations that it goes through over the years before making the menu. He says people want something that really tastes good and that they can identify with. Neff brought his family tradition of Friday night family dinner to Makeready L&L with the offer of Lasagna night on Fridays to their customers.

To hear about the dinner activations, and Neff’s top three must-have kitchen tools check out this episode of Chef AF, plus you can get chef Neff’s recipe for beef and pork meatballs too!

Recipe

Beef and Pork Meatballs

The recipe produces 24 2oz Meatballs

• 1# Ground Beef

• 1# Ground Pork

• 4oz Chopped Bacon

• 1ea Shallot Minced

• 1tbls Garlic Minced

• 1c Milk

• 1c Mozzarella Cheese

• 4oz Shredded Parmesan

• 1tbls Dried Oregano

• 1c Plain Bread Crumbs

• 4 Whole Eggs

• 1T Salt

1. Preheat oven to 375*.

2. Sauté your shallots and garlic in a pan over medium heat, until translucent.

3. In a large mixing bowl combine all ingredients thoroughly.

4. Cook a spoonful of mix, to ensure yumminess, adjust with salt if needed.

5. Portion into 2oz balls onto an oiled baking sheet.

6. Place meatballs in oven and cook for 15 minutes, let rest for 5 minutes then enjoy.

Pomodoro
Recipe produces 2 Quarts or 12 Portions

• 2 cans(56oz) Whole Peeled Tomatoes

• 1ea Yellow Onion Sliced

• 1Tbls Minced Garlic

• 1c Red Wine

• 4oz Balsamic Vinegar

• 5 Basil Leaves

• 5 Mint Leaves

• 1Tbls Dried Oregano

• 2tsp Salt

1. In a pot big enough to hold 1 gallon of liquid sauté onions with olive oil over medium heat.

2. Once onions are translucent, add the garlic then pour in the wine and vinegar to deglaze.

3. Go ahead and add your tomatoes and herbs to the pot and reduce the heat to low.

4. Allow to cook for nearly two hours, stirring occasionally to avoid sticking to the pan.

5. Taste for deliciousness, adjust seasoning with salt if needed.

Polenta
Recipe produce 2qts or 12 portions

• 1qt Milk

• 1qt Chicken broth

• 2c Yellow Polenta

• 1 Lemon

• 1tbls Minced Garlic

• 4oz Shredded Mozzarella

• 2oz Shredded Parmesan Cheese

• 2oz Butter

• 2tsp Salt

1. In a pot big enough to hold 1 gallon of liquid, sauté garlic with butter over medium heat.

2. Once garlic begins to brown add milk and chicken broth, bring to a boil then whisk in polenta.

3. Lower the heat to low and stir constantly to avoid sticking to the pan.

4. Once polenta thickens and is soft to the bite go ahead and add the cheeses.

5. Add a pinch of lemon zest and a teaspoon of lemon juice.

6. Taste for deliciousness, adjust seasoning with salt if needed.

To Serve.

1. Spoon polenta onto a plate, then place meatballs scattered, top with pomodoro and fresh basil.