Her specialty: 'American comfort food with a little twist'
Lisa Westergaard, chef at Honey Café in Glen Ellyn, embraces her change-of-life career.
Westergaard's undergraduate degree in social work and psychology from the University of Iowa led to a satisfying career in geriatric social work; but her life as a stay-at-home mom for 20 years revealed her real passion: cooking.
"I made a strong effort to get everyone around the table for dinner every night," Westergaard said. With two children in college and one in junior high, she went back to school, this time to the Cooking and Hospitality Institute of Chicago, and graduated in 2007.
A 16-year resident of Glen Ellyn, Westergaard loves being able to both live and work in her community.
What are your responsibilities at Honey Café? I work as part of a team in the daily food preparation. I also develop tasty, fresh seasonal items for our market platter and front deli case.
Do you have a cooking style? My cooking style matches the philosophy of the restaurant: American comfort food with a little twist. The menu meshes with food that I like to cook like our sausage, pear and brie omelet with port wine reduction. We are committed to preparing fresh food using top-quality organic ingredients from local sources.
You have some unique items on your menu like pan-seared oatmeal, eggs on a motorcycle, and truffled mac and cheese. Where does your culinary inspiration come from? The inspiration is to do food that is comforting with ingredients that everyone knows and twist it up. We take time to find the ingredients that are going to make a difference like wild-caught salmon, which we smoke in-house and free-range chicken that is raised and processed locally. We then bring out the flavor of the food with fresh herbs. Ingredients make the difference. Tofu, for example, is one of the most genetically modified foods around. We use organic tofu.
As a chef who oversees three meal services, what is your favorite meal of the day? Breakfast, it's a comforting way to start the day. There's nothing better than fabulous buttermilk pancakes.
What culinary tip would you offer home cooks? "Mise en place" (French for "everything in place"), which means organize yourself before you actually begin cooking. When you've clearly read the recipe and prepared the ingredients, the cooking tends to go better and the experience is more enjoyable. You will have created something nourishing and delicious with your own hands.
What kitchen tool is a must-have? A lovely chef's knife that fits your hand and has the right weight and feel to it. It's different for everyone. Sharpen the knife daily; people can be intimidated by sharpening, but it really makes a difference.
What was the last meal you prepared for your family? Beef stew, Caesar salad with homemade dressing and cornbread. You can make this, eat it for a couple of meals and stretch your food dollar.
Where do you like to eat when you dine out? I love to go downtown Chicago to almost any restaurant. In Glen Ellyn, I enjoy Santa Fe, a Mexican restaurant, and the Tap House Grill.
What do you enjoy most about being a chef? Feeding and nourishing people. I write a terrible sympathy card, but I make a great tetrazzini casserole. Giving people time to sit down and enjoy a meal together is the greatest feeling you can have in the kitchen.
Tell us about this recipe. Brown rice salad is a straightforward dish that is delicious and healthy. It's perfect for people who are trying to eat healthier this year.
Enjoy this at home or Honey Café, 499 N. Main St., Glen Ellyn, (630) 469-0000, honeycafe.net.
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Brown Rice Salad with Balsamic Vinaigrette
3 cups water
11/2 cups brown rice
1/2 cup celery, thinly sliced
1/2 cup red onion, dice
1/2 cup dried cranberries
1/2 cup slivered almonds, toasted
Salt and pepper to taste
Vinaigrette
1/2 lemon, zest and juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
Salt and pepper to taste
Bring water to a boil in a medium saucepan. Rinse rice under running water and add to saucepan; return to boil. Lower to simmer, cover and cook 30-40 minutes until water is absorbed and rice is al dente.
For the vinaigrette: Whisk zest, juice, mustard, honey and vinegar in a small bowl to combine. Slowly whisk in olive oil in a steady stream. Season to taste with salt and pepper. Set aside. In a large bowl, combine rice with celery, onion, cranberries and almonds; season to taste with salt and pepper and toss to combine. Add enough vinaigrette to salad to moisten ingredients. Chill and serve.
Serves six.
Cook's note: It may be necessary to add a small amount of additional water to the saucepan if rice is undercooked.
Chef Lisa Westergaard, Honey Cafe, Glen Ellyn