Double P Ranch Chef - Chris Lee

I grew up in a resort town in northwest Iowa (Okoboji) where I started cooking at the age of 14. Since then I have traveled all over the country from California, Florida, New York and Philadelphia working in some of the best restaurants in the country.
       

Chef Chris Lee

Recent stints include legendary caterer Peter Callahan. In New York City where I cooked for such notables as Martha Stewart, Regis Philbin, Jerry Seinfeld, Elizabeth Taylor and many other affluent families and celebrities.

While in Philadelphia I was a chef at one of the top bistros and subsequently went on to open one of the best gastro pubs in the city. During my time there I cooked alongside Giada De laurentis, Iron Chef Morimoto and the legendary French Chef George Perrier.

Currently I reside in Redwood Falls and divide my time between the Double P and Burntside Lodge.

 

Breakfast

Country style eggs benedict...

with fresh buttermilk biscuits, charred tomato, smoked turkey, thick cut bacon, poached egg topped with citrus tarragon hollandaise

Chorizo...

potato and root vegetable hash topped with fried egg

Thick cut brioche French toast...

with vanilla bean butter and baileys Irish cream syrup

Rustic frittata...

with country ham, spinach, caramelized leeks and topped with warm Wisconsin Swiss fondue

Lemon ricotta pancakes...

with warm blueberry compote

Lunch

Pulled smoked pork shoulder sandwiches...

with buttermilk coleslaw and cherry cola bbq sauce

Blackened chicken Panini...

with pepper jack, spinach, onions and creole mayo

Spaghetti & Meatballs...

fresh venison meatballs with spicy tomato ragu, aged parmesan and grilled rustic bread with garlic and charred scallion butter

Braised short rib stew...

with fresh baked crescent rolls

Sample Field Lunch

Marinated pheasant breast...

grilled over hardwood with red wine and black currant sauce

Fingerling potatoes...

and fall vegetables roasted in duck fat

Spinach salad...

with dried cranberries, bleu cheese, shaved red onion and candied walnuts tossed in a warm bacon vinaigrette

Fresh baguette and butter

Dinner

Fennel and garlic crusted prime rib...

with horseradish sauce, veal jus, herb roasted potatoes and grilled asparagus

“Chicken Fried” Pheasant...

Pheasant breast marinated in butter milk and fried with roast garlic mashed potatoes, pepper gravy and fresh cheddar and chive biscuits

Garlic and herb roast chicken...

with braised greens, buttermilk mashed potatoes and baby carrots

Seared wild duck breast...

with sour cherry and pomegranate molasses, roast root vegetables and barley risotto

Sautéed walleye...

with lemon caper brown butter, potato gratin and baby green beans

Grilled flat iron steak...

with blue cheese butter, loaded baked potato and wilted spinach

Desserts

Chocolate buttermilk espresso cake...

with banana brule & coconut sauce

Warm apple crisp...

with hazelnut streusel, homemade vanilla ice cream and salted caramel