Cook of the Week Challenge winner nurtures a community around cooking, refines her craft
An Inverness neighborhood lies empty on a recent Thursday afternoon, yet tucked into one cul-de-sac is a party. Cars line the street, and neighbors rush into the house still in work clothes to enjoy lunch prepared by Elizabeth Schuttler.
Many scheduled time off work to attend Schuttler's weekday gathering.
Lunch included chicken Milanese, bucatini pasta, cauliflower soup, and a beef tenderloin roast with mushroom and shallot cream sauce with more food on the sides.
Schuttler won the Daily Herald's Cook of the Week 2017 contest in November and invited friends over for a follow-up Daily Herald photo shoot. “I can't believe you did all this, you're insane,” one neighbor said to Schuttler.
Eight months after she won, she continues to entertain those who supported her throughout the competition. Next November she will take part as a judge in the annual Cook of the Week Challenge.
Schuttler included her supporters throughout the competition by hosting dish reveal parties for each round.
“It's amazing watching my guests,” Schuttler said. “I can't explain (the feeling) when you make something, and someone loves it.”
Her friends remarked that Schuttler's ability to entertain parallels that of her cooking.
Her cooking style shifted around the time of the competition from Italian foods to Italian-French crossovers. Schuttler has since taken more than five cooking classes and felt especially influenced by one with chef Thomas Keller of The French Laundry fame.
“I wanted to bring (new skills) home,” Schuttler said. “You're bringing people together. They would've never ever met before, and it's wonderful to host that.”
Yvonne Gardner, Schuttler's sous chef at the Cook of the Week Challenge finale at the Westin in Itasca, observed the cook is more experimental and confident after the classes and practice.
“She's not afraid to try certain ingredients to go together,” Gardner said. “She doesn't hesitate. She's putting things together I would've never dreamt.”
Gardner found the salad Schuttler made for the luncheon interesting. Schuttler forwent dishes and served the house salad in Parmesan bowls she made.
Schuttler explained she uses basic, affordable ingredients and adds excitement to dishes with texture. She doesn't use many spices. She advises other home cooks to embrace simplicity while staying true to their styles.
Schuttler shares her knowledge by submitting a recipe for each issue of the magazine “Inverness Life.” She's now toying with hosting a cooking class.
Ruth Fromm, Schuttler's 87-year-old neighbor, supported Schuttler over the years and calls herself lucky because she takes home leftovers after parties at Schuttler's house.
Fromm was in the crowd when Schuttler won the competition, and she wore a “Victor-E-lizabeth” shirt with other supporters. The shirt hangs in her laundry room.
“She has so much energy. She loves to cook. Everybody can't do that,” Fromm said. “She's very good, and she knows how to display it.”
• Apply to be part of this year's Daily Herald Cook of the Week Challenge at https://events.dailyherald.com/cook-of-the-week/
<ul><li>Stuffed roulade of beef shoulder marinated in cider with orange</li><li>Chive and goat cheese mashed potatoes with kale, red peppers, broccoli raab and crispy pancetta</li><li>Mushroom and shallot cream sauce to top off the dish</li></ul>