Chef Tiffany Tooker is planning new events, seasonal items, a gluten-free menu and recipe-sharing for dishes served at the historic resort in St. Charles, Ill.
As the new Executive Chef at Pheasant Run Resort in St. Charles, Ill., Tiffany Tooker oversees the entire culinary division, the Chicago Sun-Times reported.
“It is not just me telling them what to do,” she explains. “It’s about getting them excited about their new ideas and working together as a team to strengthen what is here. We have a great foundation here.”
Among the changes Tooker plans are wine and food-pairing events, summer packages, season and local items, gluten-free menu items, and making desserts in-house, the Sun-Times reported.
“I have two great bakers who wanted to make everything and then vary the selection every two weeks,” Tooker said.
For Mother’s Day brunch, the resort offered stations for omelets, stir-fry, pasta and salads. Chefs carved beef, ham and turkey, along with a shrimp and crab-claw bar. Waffles, eggs and other breakfast specialties rounded out the menu, the Sun-Times reported.
“I [had] fresh beignets this year also,” said Tooker, referring to the fried pastries famously made at the Cafe du Monde in New Orleans, the Sun-Times reported.
Tooker created a Mother’s Day breakfast special that is simple enough for dads and children to put together but will impress mom with its flavor and appearance:
Mother’s Day Pancakes
6 tablespoons smooth peanut butter
2 tablespoons powdered sugar
2 tablespoons milk
2 tablespoons chocolate chips
Half of a banana
1 tablespoon chopped peanuts
Mix peanut butter, powdered sugar, milk and chocolate chips. Cut banana in half. Make pancakes according to package mix. Spread peanut butter mixture on the pancakes. Lay half of banana on pancake. Gently fold pancakes. Slice strawberries and sprinkle over pancake. Drizzle with chocolate syrup and sprinkle on peanuts. Garnish with whipped cream and serve.
Mint and Fruit Smoothie
¼ cup red seedless grapes, frozen
3 frozen strawberries
¼ cup unsweetened applesauce
1 tablespoon lime juice
1 cup fresh pineapple cubes
3 mint leaves
Place frozen grapes, applesauce and lime juice in the blender. Puree until smooth. Add frozen strawberries, pineapples and mint leaves. Puree until strawberries and pineapple are in small bites. Serve in a glass and garnish with whipped cream and mint.