The Dish: Chef Greg Baxtrom

Greg Baxtrom is a chef with a near-perfect culinary pedigree. Born and raised in Chicago, Baxtrom was attending a local culinary school when he contacted a new restaurant for help with a homework assignment. The restaurant was the extraordinary Alinea and the assignment turned into an internship, and eventually a full-time job.

Later he worked at New York’s acclaimed Per Se and Blue Hill at Stone Barns, where he learned about the farm-to-table ethic that would influence his current project. His first solo project, Olmsted, was named Food & Wine’s Restaurant of the Year, and one of Bon Appetit’s best new restaurants in America.  

Here are some of Baxtrom’s signature recipes: 

Delicata squash rings 


2 delicata squash
1 cup of flour for dredging
1 tbsp paprika
1 bunch cilantro chopped
1 lemon, cut into wedges to serve
Salt to taste

Yogurt sauce ingredients

2 cups yogurt 
2 tbsp water
Juice of 1 lemon
Zest of 1 lemon
Salt and black pepper to taste 

Beer batter ingredients

2 cups AP flour
1 cup cornstarch 
1/2 tbsp garlic powder
1/2 tbsp onion powder 
1/2 tbsp cayenne 
1/2 tbsp sugar
1 tsp salt 
1 cup beer
1.5 cups sparkling water
1 egg 


1. Combine all yogurt sauce ingredients and set aside. Mix all dry ingredients for beer batter. Whisk in egg, beer, and sparkling water.  Batter is ready to go.

2. Core and slice the squash like an onion ring, to that level of thickness. Dredge in flour.

3. Drop in the beer batter. Fry at 350 for 5 minutes, flip halfway through. Remove from fryer, season with salt. Let is cool for 2 minutes, drizzle yogurt sauce over the top. Sift paprika over the dressed rings and top with cilantro. Serve with lemon wedges.

Crab rangoon 

Sweet and sour chili sauce ingredients

4 1/4 cups orange juice
4 1/4 cups glucose syrup
2 cups red wine vinegar 
2 cups sugar 
1 garlic bulb
1 Fresno pepper, halved
Szechuan pepper 
1 bunch cilantro chopped
3 tbsp Calabrian chilli 
Salt, lemon juice, white soy to taste 

Crab rangoon ingredients

1 cup picked crab meat
1 cup fresh ricotta
1 cup sauteed and chopped kale
1 pack store-bought wonton wrappers


1. Combine and bring to boil oj, glucose, vinegar, sugar, garlic, cilantro, & fresno pepper. Simmer to desired consistency. Remove from heat & add in szechuan pepper.

2. Mix all ingredients crab rangoon filling ingredients when cold. Divide filling into 10-12 wonton wrappers. Fry for 3 minutes at 350 degrees. Serve with sweet and sour chili sauce


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