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Show i ' i Food queries Meet Qieff of the Month Charles Wiley by Donna Lon Morgan Tribune Food Editor HE'S A GENUINE food expert A whiz at cooking He can rente gourmet recipes at the drop of a spoon His name is Charles (Chuck) Wiley, officially known as chef de cuisine, The Roof Restaurant, Hotel Utah Chef Wiley can prepare superb Mignonettes De Veau, Oysters Florentine, Salmon En Croute, Chateaubriand Bouquetiere all without missing a beat The elegance of his Cream Senegalese, Salmon Mousse, Rack of Lamb Bouquetiere and Roast Duckling Aux Mandarines extol his culinary expertise. And it all started with down home fare like cobblers EVEN ' WHEN I was a kid growing up in New Brunswick, NJ 1 was interested in cooking, Chef Wiley said 1 would help my mom make cobblers and things like that for my dad on occasions Sure we went to restaurants not often but when we did I was constantly amazed at how they could ever get all the prepared food out at the same time During his high school years, Mr Wiley turned his thoughts to typical like cars and even interests considered spending the rest of his - life working with them . But a move to Southern California after graduation changed his mind I needed a yob so I applied at a restaurant in Laguana I was hired as a bus boy My interest in the kitchen returned I watched with fascination as the chef performed his magic I stayed there about a year before moving on FROM LAGUANA, CHEF Wiley went to Lake Tahoe where he was hired at a restaurant as a dishwasher Thats where everything started," he smiled After Id been there 2 weeks, the cook had an argument with the owner. He packed up his bags and took off The owner, a woman, took over cooking responsibilities I had to help her "After 2 weeks of being a helper, I became the cook I was 20 years old at the time. 1 stayed 2 months before 1 was offered a job as fry cook on the line at the Sahara-Taho- e thought I was the king, Chef Wiley mused "It was my responsibility to prepare such wonderful things as hamburgers, omelettes, grilled cheese sandwiches It was great I worked with good guys They taught me a lot "THE EXECUTIVE CHEF was a perfectionist from Switzerland, Otto Helfenstem, who was in charge of the entire hotel with 50 or 60 cooks under him He did yust a I magnificent yob Everything he did was beautiful "Chef Otto ran a real tight kitchen, which 1 appreciated After a while, 1 became second in command in the line of nine cooks I skiing stayed there about a year before I every chance I could decided I couldnt stand being poor anymore " It was 1975 and the big oil pipeline boom was on in Alaska "I packed up my stuff and headed for the last frontier and the big money I wanted to work on the pipeline, but after 1 got there, I decided I would rather have a yob in a nice restaurant "1 was hired as head broiler cook The chef quit after 1 had been there three months and 1 became bead chef at age 21 whatever the weather might be try to ski at least 120 days a year I He also spends much time keeping fit. Im careful about what I eat And I work out regularly Recently I competed in the Fifth Annual Snowbird Bicycle Hill Climb It was a killer I finished 70 out of more than f00 1 could have done better Chef Wiley also makes it a point to set aside time for cooking at I sincerely enjoy cooking home all the fancy things at the hotel, but when Im home, my favorite tpe cialty to prepare is real simple fish I cook the fish fillets on open broil to medium rare, then biush with herbed butter That s it NOTHING COULD BE better You be the "I WAS A pretty bad chef in those Chef Wiley laughed was young and very defensive 1 had worked there about a year when the manager decided to build his own restaurant I went wnth him for a couple of years It was while there I began preparing Salmon En Croute, a favorite that 1 still prepare today One day I decided it was time to leave Alaska Mr Wiley said he had been skiing constantly during his stay in Alaska, but m 1976 he flew to Salt Lake City to visit a girl fnend T discovered the snow here was the best So, I packed it up and moved here Shortly after his arrival m this valley city, Mr Wiley met Executive Chef Roger (Cortello) at Hotel Utah "He hired me to work at Crossroads, where 1 worked for 6 months Then I was asked if I would accept the position of chef de cuisine. The Roof Restaurant I was pleased Ive been m this position more than 3 years Describing himself as a hopeless perfectionist ("Im a Virgo), Chef Wiley said his main frustrations come from being too rushed to present everything as beautifully as he would like to days," 1 POSITION LEAVES me an outlet to create, which I appreciate Chef Roger gives me great artistic supervision and help And I have invaluable assistance from Eric Ingalls, luncheon chef, Tom Ellis, in charge of baking the very popular hard rolls, and from my sous chef, Bruce Gudmundson, who is the very best cook Ive been around Although Chef Wiley is enormously busy supervising The Roof Restaurant with luncheon Monday through Friday, dinner every evening and brunch on Sunday, he manages to take time for skiing 1 go up every chance 1 get THE judge when you try Wileys excellent recipes that follow Enjoy ' Chef Salmon En Croute Chuck Wiley) fresh salmon (about 5 porions ounc es each) cup finely chopped mushrooms teaspoon lemon juice (Chef Charles 6 23 1 2 2 3 1 1 chopped fresh parsley cloves garlic, finely cbopird pound butter, softened Salt tablespoons Pepper pound puff pastry egg, slightly beaten (for egg wash) Fillet and debone (with tweezers) fiesh salmon portions Pat them dry with paper towels, season with salt and pepper In a mixing bowl combine chopped mushrooms, lemon juice, chopped parsley, minced garlic and butter Add salt and pepper to taste Roll this mixture m a towel to extract any moisture On a floured surface, thinly roll out puff pastry to lnch thickness Spread 1 'k tablespoons of the mushroom mixture on the belly-sid- e of each salmon fillet and place skin-sid- e up on dough Cut around each fillet, leaving enough pastry to wrap around sides and bottom of salmon Wrap salmon fillets and turn over, leaving seam on bottom Use scraps of pastry to decorate each salmon with scalloped cutters, etc Adhere decorations to dough with a little of the egg wash Finally, brush with egg wash and bake at 375 degrees about 20 minutes, or until golden brown Convection ovens work very well for this Serve with a sauce Nantua or a veloute made from the fresh salmon trimmings Makes 6 servings 6 Oysters Florentine Handful of spinach Butter for saute Salt and pepper blucpoint ovsters White wine 1 Mignonettes De Veau The Roof 4 small slices fillet of veal (3 ounces each) 5 to 7 tablespoons butter Salt and pepper to taste 12 to 15 slices fresh mushrooms 2 tablespoons chopped shallots cup Sauteme Wine 4 Fr nc h crepes tablespoons heese Mrs Veda Hansen is sharing recipe u ah us Thanks mm h Mrs Han't n ' her ext client Refrigerator I rench Ric ad cup warm Water 2 packages (2 table spom active dry yeast Finely diced Canadian bacon Sauc e supieme (.rated Gruyere cheese Grated Parmesan cheese Wash and tear a handful of spinach into pieces Saute in butter Sprinkle lightly with salt and pepper Wash and shuck oysters, remove oysters and poach m white wine until just firming, about 30 seconds to minute Place some spinach in bottom of each shell sprinkle wuth fine diced Canadian bacon and place oyster on top Cover with sauce supreme (i ich white sauce), a sprinkle of Gruyere cheese, Parmesan cheese and broil until lightly browned Makes 1 serving 2 ooohs and aaaahs as they catth the marvelous aromas Jhen eat and enjoy grated Gruyere c tablespoons grated Romano cheese 4 ounces Meehera Sauce Saute mignonettes de veau (veal) in frying pan with butter, cook to medium or a nice pink Add salt and pepper to taste Remove veal from pan, keep it warm In the same pan saute sliced mushrooms and chopped shallots Add Sauteroe and cook, stirring, until wine is almost reduced Place on top of each mignonette, 1 teaspoon of mushroom mixture, wrap gently with French crepes Place mignonettes wrapped m crepes on a buttered dish, brush each with melted butter and sprinkle with mixed cheeses Cook at 400 degrees for five minutes, or until thoroughly heated Serve immediately with Mediera Sauce 2 24 cups warm wale r 2 tablespoons oil tablespoon sugar 2 teaspoons salt 6 to 6 2 cups flour (use up to 2 cups whole w he at ifJcsmdi Dissolve yeast m the up warm water Heat oil and wati i to 120 degrees (1 use a microwave with a 1 c temperature probe In laigc mix t cups cf the flour sugar and salt dd water oil mix ture and yeast Be at i mimics mg bowl put Gradually add remaining flour to make a moderateR still dough Knead untlil smooth and satiny, about 4 minutes Place dough in greased bowl Grease lop c f dough Let rise m warm place '() to 45 minutes Punch down divide dough into 2 parts Shape each portion of dough into a French bread loaf or In aid loaf shape Place each loaf cn well greased cookie shec t (.re cm top of each loaf with salad oil or shorten ing Wrap each loaf in olastii wiap refrigerate 2 to 12 horns ready to bake from refrigerator ard let stand HI minutes Preheat oven to to) dc grees Brush loaves with mixture of I egg white and tabic spton u.,u r Bake at 400 degrees for v, p 40 wue minutes, or until done Pcx racks When 1 1 There's some thing aluut dill Carrot Coke that is so comforting Just to bit . into a sides piece of it is a soothing Jaste tempting ex pern cions 1 1 , Mrs Diane Steiens Taylorsvl le, requested reapes for this treat and our faithful teiuU rs .sent some dandies Many thanks to Mrs Mrs Jean Baraghosla Marilyn line, Orem Mrs Kathleen G Mrs Lund, Kaysville Barbara Cowley West alley City; Mrs Myrer.e Mandeles, Mrs Mack I Bean Mis Sydney Burgess. Mrs Kirk Sandquist, Mrs Beverly J Shtnsel Sundy Salt Lake Reader, Mrs Dtbbie Madsen, Mrs Linda Jung Mrs Catherine Dixon, Logan Mrs Trudy Rohletter. Centerville Mrs Edith Young and Ru hfield Reader Many thanks to one and V , Just for the fun of it, pop some Homemade French Bread m the oven just before the clan arrives home for dinner Listen for the all' See Page H 22, ( olumn 4 |