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CommentsCraving the Classics
Clary's Restaurant Executive Chef William Mauk teaches you how to make dishes from his new spring menu in this month's 417 Cooking Class.
By Evan Fisk
(page 1 of 6)
Clary’s Restaurant in Springfield may have changed owners last year, but Executive Chef William Mauk is back, and he’s determined to take Clary’s to a new level of sophistication. This month’s cooking class features fresh new items from the spring menu at Clary’s. Each course was specially designed after months of trial and error to offer tastes you won’t see everyday. There’s pasta for dessert and “ham and eggs” in the salad. And you’ll notice several southern touches thrown in the mix, inspired by Mauk’s past training with some of the South’s greatest chefs.The meal begins with a classic country dish: shrimp and grits. Mauk substitutes prawns for shrimp because of their slightly sweeter taste. You might notice from the picture on p. 160 that the heads stay on the prawns. Mauk says that the head emits a lot of taste into the dish, so you don’t lose too much of that “shrimpy flavor.”
Next comes the morels and asparagus, a dish designed to perfectly blend a variety of complementary flavors. In addition to the morel mushrooms, there is green and white asparagus, complemented nicely by egg. Add prosciutto, and the classic combination of ham and eggs puts a new twist on a familiar taste.
The main course is turbot, a delicate, flaky flat fish encrusted with a mixture of hazelnuts, poppy seeds, sesame seeds, almonds, linseeds and pistachios. Finally there’s a serving of ravioli, but not like you’re used to. This is chocolate ravioli, made with cocoa powder in the pasta and filled with warm chocolate cream. And don’t forget the wine pairings, provided by IV J’s Wines and Dain Wines for the first three courses.
Mauk says that any of the ingredients listed in the recipes will be available for purchase from the Clary’s online store at clarysrestaurant.com if you can’t find them at the grocery store.
417 COOKING CLASS
Presented by Metro builderS supplyThe 417 Cooking Class is a series that highlights the best local chefs and their creations, plus wine pairings provided by IV J’s Wines and Dain Wines. In the following pages, you’ll find recipes for the four-course dinner that Clary’s executive chef William Mauk will prepare at Metro Builders Supply’s sparkling demonstration kitchen.
WHERE: Metro Builders Supply, 3252 N. Glenstone Ave., just north of I-44
WHEN: 6 p.m., Tuesday, May 15
TICKETS: $60 per person. Contact Nicole Fuller at 417-883-7417 for details. Tickets are limited to 24 people on a first-come, first-served basis.
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