When asked about general culinary philosophy, Liene's Lodge Executive Chef Robert Gronemann has a real grass roots approach: "I've never met someone who doesn't like to eat. In fact, we have to eat, and so why not eat well!" We interviewed Chef Gronemann over a few glasses of Shiraz in Gordon, Wisconsin.
"With this years Spring Event I would like to present something a little more challenging: Three Pastas: Pesto, Tetrazini and Casarole." Last year Chef Gronemann unleashed a complex balance between sweet and savory with an asian pork BBQ with ginger, lime, and scallions.
"My goal here is to meet the pallates of many with three dishes featuring three distinct sauces. The challenge is to present these at the same time. Im fortunate to have Matt with me on this one." Chef Gronemann speaks of his Sous Chef M. O'brien.
When asked about his favorite dish, Robert said, "I really like pesto, There is something wonderful about the nutty, earthy, exotic flavor of massive amounts of basil, pine nuts, and olive oil Its as much a flavor as it is an aroma. Add to that the flavor of roasted garlic andlemon chicken or jerk chicken and you have a world-class dish."
When it comes to red sauce, Gronemann keeps it simple: "I like my reds to be basic. Garlic, oregano and tomato. I like to balance the equation with red wine and olive oil."
Breakfasts are a speacialty for Robert Gronemann. He is well-known for his savory fritattas, omlettes, and rich marinaded french toast. There is always the possiblity of surprise with his breakfasts - both with seasoning and techniques such as Rosemary Crepes and Wild Salmon Quiche with Brown Sugar Reduction. "If its available, we should eat it," Gronemann says, laughing while holding a container of Squid Ink.
Chef Robert Gronemann will be featured at the Trifecta Bash and the upcoming Cohn Brothers Film Festival in Minneapolis in the Fall of 2006. To aquire recipes and advice, contact Chef Gronemann at [email protected].
Saturday May 6th
Lunch
Burgers and Brats
Wagon Chili
Relishes
Beverages
Dinner
Pasta Pesto
Pasta Tetrazini
Pasta Cassarole a Pesch
Sunday May 7th
Breakfast Provencal
Baguette Oeuf Marinade
Lard de Poitrine Fume
Coffee and Juice
Lunch
Burgers and Brats
Wagon Chili
Relishes
Beverages
Please Advise:
Vegetarian By Request Only. Contacr Robert Gronemann for accmodations.
The Northwoods Food Critic Reviews The Liene's Lodge
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enjoying a nice Earthday campfire.
Gronemann expected constructive criticism from the Commodor on the Wagon Chili and plans to make an adjustment to the recipe. Gronemann said, "Its nice to have an extra set of taste buds around to get this kind of feedback. Now we can do the things we need to do to get the things we need to do done." And he's absolutely right on that remark.
As for Gronemann's pastas the Commodor had this to say, "These are very good. They should be well-received. Congrats! Two thumbs up."