“I focus on foundation and fundamentals. I learned and continued to cook at restaurants that utilized classic fundamental techniques which I still continue to practice today on my menus.”
This focus on details and precision is at the heart of Executive Chef Ryan Burns’ culinary technique, and The Blanchard’s {1935 North Lincoln Park West, Chicago; 872.829.3971} new menu. It reflects Burns’ commitment to balancing French and American influences to create completely unique dishes with unusual ingredient pairings, shareable dishes, and “surrealistic” plating. The menu will change monthly to “make sure our guests never get bored,” but that possibility seems low thanks to Burns’ esteemed career. Sharpening his skills at Alinea, Burns acted as the Chef de Cuisine at The Blanchard when the restaurant earned the Jean Banchet Award for Culinary Excellence as Best New Restaurant. Now at the restaurant’s helm, Burns tells us what to look forward to this spring…
DiningOut: Who or what were some of your earliest culinary influences?
Chef Burns: The chefs I worked with at The Rattlesnake Club. At only 19, I can still remember how intimidating it was at first to cook with chefs who had much experience. Every week we served a coursed wine dinner. First, the wine was thoroughly tasted. The menu was created and cooked that same day alongside the chef team who led the kitchen. I was able to create two dishes that made it on menus. I always wanted to cook next to the chefs and learn right from the source of the restaurant.
I had similar opportunity to cook next to the chefs at Alinea every day. Such a proud moment for me at an early age. I’m glad they could see potential in me at that time.
What led you to want to make the latest update in the menu?
What gets me excited is anticipating what will be in the season ahead. For instance, wild leeks; how have we cooked with them before? Let’s find or figure out another way to cook with this ingredient.
What are some of your current favorite dishes?
The Parisienne Gnocchi is one of my favorites right now. Crusty gnocchi with a melt-in-your-mouth center. Accompanied with king crab lightly poached in a beurre monte—a rich and complex sauce made of butter and a reduction from smoked crab shells—finished with fresh seaweed to give an essence of a clam bake on the beach. It’s garnished with crispy fennel, chili, and citrus to round out the overall flavors found in a bouillabaisse.
Another is “The Egg.” A classic that never lets you down! Served in its shell, the soft scramble eggs are finished crème fraîche, covered with a runny yolk and truffle pudding, garnished with a small osetra caviar tartine.
What wine or cocktails would you pair them with?
The Egg pairs well with Champagne, especially one with strong toasted brioche notes and a dry finish. For the Parisienne Gnocchi, it pairs well with an oaky chardonnay.
French cooking is considered such an art. What lessons can even amateur cooks take away from the French style?
Do not make a dish once and never again. Practice it. Learn its in and outs. The facts are in the process. Have fun and use your intuition!
What do you want people to feel and experience when they dine with you?
Happiness, enjoyment, laughter! I hope to spark a good memory for our guests through my food. I hope the memory is friends or family and a special memory.
What sets The Blanchard apart in the Chicago dining world?
The food is fun, playful, and unassuming. We focus on placing dishes on the menu that are not alike. That you have the opportunity come back multiple times and not feel the need to play-it-safe and order what you ate before. The monthly menu change helps make the ability to avoid the words “I’ll have the usual” leave your mouth.
Interview by Kaleigh Glaza | Online Editor
The post In the Kitchen with Chef Ryan Burns of The Blanchard appeared first on DiningOut Chicago.