Shiraz chef Carol Buckantz likes to keep it simple
Childhood holiday meals stand out in the memory of chef Carol Buckantz, who grew up outside Cleveland, Ohio.
"She made the family meals. She did everything from scratch; woke up early to make everything," says Buckantz of her grandmother. "She put her heart and soul into everything."
Likewise Buckantz puts her heart and soul into the menu at Shiraz on the Water, the fine dining restaurant at Indian Lakes Resort in Bloomingdale.
Buckantz, 39, took over the kitchen earlier this year after logging years of experience in hotel kitchens around the Western Suburbs.
What was your first job in a restaurant? What did it teach you? A catering company called a Matter of Taste. It taught me the need to prioritize, presentation is everything along with taste. I was able to go to people's homes and do parties on my own; I enjoyed the busyness and craziness of it all.
Any culinary mentors who have influenced you along the way? Frank Dameron, corporate chef for Wyndham Hotels and Resorts. We worked closely together and I admired him for his creativity and teaching skills. Everything I learned I use it now in my day to day management/culinary management skills.
You've worked in the Western suburbs for quite a while; what can you tell us about diners there? The diners here like good food, with a value, and something new and exciting they can try. Even with the dip in the economy the last few years people still are curious about new things, menus and are willing to pay for something good.
What is your culinary philosophy? You know the old saying KISS (keep it simple stupid) well in the culinary world I believe in showcasing your main ingredient, treat the ingredients with pride, don't go to froufrou with unnecessary garnish or a heavy sauce. Keep things fresh, work with the seasons and consistency is everything!
How have you made your mark on the Shiraz menu? I came in and needed to give it a facelift. I wanted to introduce some new cuts of meat, like Manhattan cuts of steak, and short ribs. I also wanted to add more flavor by doing everything from scratch, pairing flavors that really worked i.e. Short rib wontons with Gouda cheese has been a big hit. We have seen an increase in business and hope it continues. I also wanted to use more seasonal ingredients since we will change our menu twice a year.
What three ingredients should no home kitchen be without? Wine, fresh herbs, Dijon mustard. These items just add so much flavor to many things, fish, meats, poultry. All of these can be used on its own or in marinades.
What do you do in your spare time? I like to read, go to sporting events, ride my bike. I am involved in Meals on Wheels as well.
Any food/restaurant TV shows, movies or books or personalities you favor? Charlie Trotter, Rick Bayless, both are extraordinary chefs and I try to mirror my philosophies with theirs, that is why they are so successful. "Kitchen Confidential" by Anthony Bourdain is my favorite kitchen read. He tells it like it is.
What advice would you give young women entering the culinary field? That you have to be self motivated, know what you're getting into and have fun! If you go to culinary school or move up in the ranks in a kitchen make the most out of what is taught to you.
Tell us about this recipe: The Stuffed Cedar-planked Salmon is full of different flavors; you have the tender creamy salmon, the sweet and spiciness of the lump crab stuffing, and then the tarragon reduction in the bearnaise that gives it that tanginess. Grilling it gives the most flavor and you have to soak the cedar plank. I think a Pinot Grigio or a white summer sangria would be a great pairing for this.
Try this at home or at Shiraz on the Water, 250 Schick Road, Bloomingdale. (630) 529-0200.
• To recommend a chef to be profiled, write to food@dailyherald.com.
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<li><a href="/story/?id=399413" class="mediaItem">Cedar Planked Salmon Crab Meat Stuffing</a></li>
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