Paul Virant
VIE | Chicago
Paul Virant has always been driven by his natural curiosity for
food, cooking and the outdoors. As a young boy growing up in Missouri,
he foraged for mushrooms with his siblings, preserved fruits and
pickled vegetables with his grandmothers and visited local wineries
with his parents. All of this instilled a deep-rooted respect for
seasonality and tradition, ultimately shaping him as a chef. After
graduating from Wesleyan College, Virrant enrolled in The Culinary
Institute of America. Culinary degree in hand, he moved to New York
and worked under Chefs Wayne Nish and Hilary Gregg at March. Two
years later, Virant returned to the heartland to work at Charlie
Trotter's and later Ambria. After a brief stint in Honolulu opening
Padovani's Bistro and Wine Bar, Virant made his final return to
Chicago. There, he joined the culinary team at Everest, followed
by the top toque position at Outpost, before joining the kitchen
of Blackbird under Paul Kahan. Now as the owner and executive chef
of Vie, Virant offers a menu that celebrates artisanal foods and
local family farms, but also takes advantage of the increased availability
of specialty foods from across the globe.
Sweet Potato Gnocchi, Chestnuts, Fresh Thyme,
Honey, Brown Butter, and Ricotta
Chef Paul Virant of Vie Restaurant – Western Springs,
IL
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Sweet Potato Gnocchi:
- 1 ½ pounds sweet potato
- 2 ounces butter
- 1 egg
- Salt and pepper to taste
- 3 ounces flour
Chestnuts:
- 1 ounce butter
- 8 ounces chestnuts, peeled
- 1 Tablespoon honey
- 1 teaspoon chopped thyme
- 1 cup chicken stock
- Salt and pepper
To Finish:
- 4 ounces butter
- 1 teaspoon chopped thyme
- 1 cup chicken stock
- Salt and pepper
- 4 Tablespoons ricotta cheese
- Honey for drizzling
Method:
For Gnocchi:
Bake the sweet potatoes at 400° F for about 1 hour or until
tender. Peel the sweet potatoes and dry them in the oven for about
15 minutes. Pass the potatoes through a food mill and then mix in
the butter and the egg. Season with salt and pepper to taste, and
then add in the flour. Shape the dough into long ropes, about ¾-inch
diameter, and cut into 1-inch pieces. Cook the pieces in boiling,
salted water for 3-4 minutes, drain and reserve.
There will be extra gnocchi which can be frozen and cooked at a
later time.
For Chestnuts:
Heat the butter in a wide sauté pan until frothy, add the
chestnuts and cook slowly to brown them. Add the honey and thyme,
and caramelize for about 1 minute. Deglaze the pan with the chicken
stock and cook 3-4 minutes longer or until the chestnuts are tender.
Season with salt and pepper and reserve.
To Finish and Serve:
Brown the butter for flavor and cool on a sheet pan until firm and
solid again. Add the brown butter, chestnuts, thyme, and 36 pieces
of gnocchi to a pan. Heat gently and add in the chicken stock. Season
with salt and pepper to taste. Serve in four bowls, 9 pieces each,
and garnish with a spoonful of ricotta cheese and a drizzle of honey
on top.
Wine Pairing:
Domaines Schlumberger, Pinot Gris, “Les Princes Abbés,”
Alsace, France 2002
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