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Chef Doran Payne

Napa Valley Grill
Chef Doran Payne
Executive Chef, Rhapsody Restaurant

Rhapsody Restaurant
65 East Adams St. - Chicago, IL 60603
www.rhapsodychicago.com

Since June 2005, Doran Payne has brought his global culinary experience to Rhapsody Restaurant as Executive Chef. A native of St. Lucia, Payneís culinary vision for Rhapsody is to offer a classical cuisine with a global twist. In his role as Executive Chef, Payne oversees the restaurantís menu development and cuisine preparation and oversees the culinary team. A graduate of Le Cordon Bleu Culinary Academy in London, Payne previously served as the Dining Room Chef at the Four Seasons Restaurant in Chicago and worked for the Four Seasons Hotel in London.

Chicago, Naperville Last Fling - September 3, 12 - 6pm
Featured RecipePrint
Grilled Pork Tenderloin, Orange Polenta Cake,
Green Asparagus Relish and Spicy Peach Nectar
  Serves 4 to 6

5 pounds pork tenderloin with excess fat/skin removed

For polenta cake:
1/2 gallon orange juice
1/4 cup sugar
1/2 pound instant polenta

For peach nectar:
1 liter fresh peach nectar
1 teaspoon red chili flakes

For relish:
1 bunch of medium asparagus
1 ear of corn
1 red onion
1/2 tablespoons white wine
  vinegar
2 lemons
Salt and fine ground pepper, to taste
 

POLENTA CAKE: Bring orange juice and sugar to a boil. Add instant polenta while stirring with a wooden spoon. As polenta thickens (approximately 3 to 5 minutes), remove from heat and continue to cook through while still stirring. Layer flat baking tray with parchment paper and spread polenta evenly to all corners. Cover with another sheet of parchment and allow to cool; refrigerate for about one hour and allow to harden. Polenta cake can now be cut to desired size and served hot, cold or at room temperature.

RELISH: Blanch or grill asparagus and cut into small bite-sized pieces. Grill whole corn and remove the kernels. Cut red onion into small pieces. Separate cilantro leaves from the stem. Mix asparagus, corn kernels, red onion and cilantro in a bowl. Add olive oil, vinegar, the juice from two lemons, salt and pepper. Refrigerate for one hour.

PEACH NECTAR: Over medium-high heat in a large saucepan, reduce peach nectar by about half, then add chili flakes. Set aside.

Grill or pan roast the pork tenderloin to desired doneness. Place polenta cake on a plate, slice the pork tenderloin and place on the polenta. Spoon over the asparagus relish and drizzle the peach nectar around the plate. Garnish with any extra cilantro leaves.

Enjoy more of chef Doran Payne's recipes by eating at Rhapsody Restaurant, 65 East Adams Street, Chicago.
www.rhapsodychicago.com
 
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