Get Cookin' With...Chef Markus Ford

Even though his mantra is “you might as well be opulent,” Chef Markus Ford is just as comfortable in a tuxe­do as he is in ripped jeans. From coast to coast, Chef Markus is known for balancing a career as a culinary consultant for large-scale events with creat­ing smaller gatherings for special clients.  He’s been enamored with cooking for as long as he can remember.

In the 80’s his moth­er was annoyed that he would play with the dough while she was trying to make chicken and dumplings from scratch. When he was in eighth grade, against his principal’s wishes, he pulled off a luncheon with strip steaks for his classmates AND invited the principal.

Fast forward a few decades, through culinary school and world travels, and Chef Markus Ford is now sharpening his knives and skills in The Valley of the Sun, Phoenix, while still traveling back and forth to his hometown of Chicago to create over-the-top events. From creating memorable culinary feats on a yacht to dining in the middle of a desert, Chef Markus makes sure his events are ones you won’t soon forget.

He has masterminded dinners in historic mansions and museums for hundreds and sometimes thousands of guests. Celebrity sightings, private jets and yachts are nothing new to this veteran chef of 30 years.

One of his most memorable experiences was a dinner for two with a staff of 45 that included a fashion show by famous local Chicago designers, fireworks, an opera sing­er, and a DJ, all coordinated by Chef Markus. “You get a lot when you are given a six-figure budget for a date night dinner,” he laughed.

For another event, Chef Markus even man­aged to pull in a Grammy Award-winning R&B singer to perform for a special UHNW (ultra high net worth) client’s birthday bash (that one was a seven-figure budget). And even though we expect all of Chef’s recipes to feature champagne and caviar, he is sharing one of his favorites with us that is a bit more scaled back. It’s perfect for an elegant dinner and simple enough to be prepared at home.

Winter Mulled Wine Poached Pear with Market Greens Roquefort Flan & Sherry Pancetta Vinaigrette

Serves 6

Pears

3 pears, I prefer Bosc

3 cups mulled wine

¼ t cinnamon

1 star anise

½ cup brown sugar

½ T orange zest

Peel the pears being careful to leave any remaining bits of the stem on. Slice in half from top to bottom. Add all ingredients to a 2 qt sauce pot. Wine should cover the pears, if not you can add more wine or water. Bring to a rapid boil being careful not to let it boil over. Reduce to a very low simmer and cover. Simmer for 45 min. or until tender bur not mushy, check with a fork for doneness. Cool off pears in the wine for at least 8 hours or up to 2 days in advance. Use a melon baller to core the pears and slice as you wish for the salad.

Flan

1.5 C heavy cream

6oz crumbled Roquefort or your favorite bleu cheese

4 eggs

1/3 c sour cream

Fresh cracked pepper to taste

½ T rough chop Italian parsley

Preheat oven to 350F (325F for convection) Pulse first 5 ingredients together in food processer. Once creamy and smooth, stir in parsley.  Divide mixture into 6 heavily buttered 4oz ramekins.  Place into a baking dish that has been filled with 1 inch of hot tap water.  Bake for aprox 25 minutes or until they brown, slightly puff up and a knife inserted comes out clean. Remove from the water and let cool for 20 min.  Invert each flan to remove form the ramekin and serve warm, or chilled.

Dressing

3 oz pancetta cooked dry crisp

1.5 t minced shallots

1/3 c sherry vinegar

2/3 c extra virgin olive oil

1 t Dijon mustard

1 t honey

S&P to taste

Blend all ingredients except the pancetta at high speed in an electric blender. Add crumbled pancetta and stir!  For a unique twist, serve luke warm!

Plate your favorite salad greens. Don’t be afraid to use strong flavors like arugula or radicchio. Garnish the plate with ½ of a sliced pear, 1 flan, a crostini, drizzle with the dressing and enjoy!!

The Spiced Maple New Fashion (Cocktail accompaniment suggestion)

1.5 t high quality chili infused maple syrup

3 dashes bitters

2 oz Rye

1 oz allspice dram

Orange wheel, twist or morello cherry garnish

Add first 4 ingredients to a cocktail mixing glass full of ice. Stir vigorously for at least 20 seconds. Strain into a rocks glass with an oversized ice cube. Garnish…Sip…Relax.