chef of the month
Palm Terrace at Island Hotel Newport Beach
Bill Bracken, Executive Chef
As executive chef of the resort’s signature restaurant Palm Terrace, Bracken has spearheaded the efforts and performance that have won Palm Terrace AAA Four Diamond designations in 2007 and 2008. He is widely known for his American-style cuisine as well as his irresistible truffle-scented Macaroni and Cheese and his signature “small bites”. Bracken’s high-end culinary credentials are impeccable, as those who enjoyed his creations at The Peninsula Beverly Hills for many years know. His food is honest and straightforward, yet his approach is inventive and whimsical. Dishes on the Palm Terrace dinner menu include: Seared Sea Scallops with Creamed Fingerling Potatoes, Crème Fraîche and Crispy Prosciutto; Roasted Kurobuta Pork, Three Ways with Roasted Tenderloin, Glazed Baby Back Ribs, Braised Belly with Brussels Sprouts, Sweet Potato Bread Pudding and Apple Sage Vinaigrette.
recipe
Macaroini and Cheese
Elbow Pasta Crushed Truffles and Taleggio Sauce
By Executive Chef Bill Bracken
Ingredients: 4 Servings
Elbow Pasta
- Elbow Macaroni, Cooked & Chilled - 4 Cups
- White Truffle Oil - 2 tsp
- Black Truffle Oil - 2 tsp
- Truffles, crushed - 2 T
- Chives, chopped - 1 T
- Salt and White Pepper - to taste
Sauce
- Butter - 2 T
- Leeds - ¼ stalk
- Celery - ¼ stalk
- Shallots - 2 each
- Garlic - 2 cloves
- Button Mushrooms - 3 each
- White Wine (Chablis) - 1 ½ Cups
- Cream - 3 Cups
- White Peppercorns - 18 each
- Thyme Sprigs - 3-4 each
- Leaf - 1 each
- Tilaggio Cheese - 1 lb
- Reggiano Parmesan, grated - ¼ Cup
Method:
Part 1
- In a sauce pan over medium heat, sweat the vegetables in the butter until nice and soft, but with no color.
- Add the white wine and bring to a simmer.
- Reduce until almost dry and add the cream.
- Bring to a simmer and add the herbs and peppercorns and cook for about 20 minutes, reducing lightly.
- Add the cheese and remove from the heat.
- Remove the bay leaf and thyme sprigs and blend in a bar blender until nice and smooth.
- Strain through a chinois
Part 2
- Heat the sauce in a medium size sauce pan over low heat.
- Add in the oil and truffles and season with salt and fresh ground white pepper.
- Add in the pre-cooked macaroni and stir well.
- Keep simmering until the pasta is hot and then serve at once garnished with chives.