Updated: 03/07/2019 4:01 PM | Print Story |  Email

Willy Wonka Inspired Dishes

The hit musical Willy Wonka and The Chocolate Factory is now playing at the Orpheum theater. Benjamin Spangler is the Executive chef for Mercy in in Minneapolis, the restaurant right across the street from the Orpheum. He stopped by to share recipes for a three-course meal that’s inspired by the musical.

Menu:
Tomato Soup
Roast Beef and Potato
Blueberries & Cream Sundae 

Sous Vide Rib Eye
Ingredients:
12oz Heavy Cream
3.5 Potatoes
1 Stick of butter
Garlic cloves, thyme sprigs minced chives
Salt & Pepper

Directions:
Pour Cream into a large bowl, season with salt and pepper.
Slice potatoes on a mandolin or thinly with a slicer or if you are bad ass chef knife will work. Toss potato slices in cream to stop them from oxidizing.
Brush a 10x5 pan with melted butter, then line with parchment
Lay slices of potato down in shingles and allow to slightly over lap from edge to edge in pan
Season with salt and pepper and sprinkle 2 oz of heavy cream and ¼ c grated parm
Dab with 2T butter every layer
Repeat this process until the pan is entirely full finish with ½ c of grated parm
Cover with tin foil and bake at 325 degrees
Bake for about 2 hours or until potatoes are fully cooked
To Check just remove tinfoil and with a small paring knife pierce the potatoes.
Carefully flip pan over unto cutting board and cut into 12 equal pieces
Let stand at room temp for 30 min
Heat a cast iron pan over medium heat add enough canola oil to coat. When oil is hot add potatoes cut side down along with thyme and garlic and butter and baste until brown
Allow to rest on paper towel.

Hollandaise Sauce

Ingredients:
240 g White wine
2 eggs
6 yolks
60 g lemon juice
12 g salt
400 g butter

Directions:
Place butter in a separate pot and melt slowly
In a small sauce pot reduce wine by 75% on medium
Combine eggs and yolks with immersion blender
Drizzle in slowly warm wine mix, then lemon, salt
Then slowly pour in melted butter
Pour into ISI canister
Cook for 45 minutes in 145 degree water bath

Roast Beef
Ingredients:
1/4 c Fennel Seed
1/4 c Caraway
1/4 c Black pepper
1 c Salt
1 c Sugar
2 oz Grapeseed oil
1 Beef chuck roll/ Ribeye/ Tenderloin

Directions:
Mix salt and sugar together with a whisk
Sprinkle over meat heavily and allow to coat
Wash off cure and pat dry after 1 hours
Rub with grapeseed oil and sprinkle with spices
Roast at 275 degrees until desired temp (115F)
Remove and allow to rest it will cook until 120F and then use a blow torch to roast the outsides Slice and serve