EXECUTIVE CHEF JOHN BILLINGS RETURNS TO EAGLEWOOD RESORT & SPA
Executive Chef John Billings, CEC, has returned to Eaglewood Resort & Spa. Since leaving this position three years ago, Chef Billings opened his own restaurant, Monte’s Steak House in Faribault, Minn. Cooking on a charcoal grill in an open kitchen in an 1854 warehouse, Chef Billing’s restaurant served steaks, seafood and all American classics. After a successful opening, Chef Billings sold his interest to return to his hotel roots.
As executive chef and assistant food & beverage director he is responsible for all culinary activities including the property’s extensive catering and meeting business, as well as overseeing Burnham’s, the property’s signature restaurant and Prairie River, the relaxed dining venue.
Chef Billings has passion, vision and creativity with menu writing and seasonal fare that feed the body and the mind. His innovative creations and healthy alternatives with interactive opportunities, Chef John Billings sets the standard within Benchmark for culinary delights.
An industry veteran, Chef Billings has more than 25 years of experience in building and leading culinary operations for fine dining, banquet and catering services. Enjoy a favorite seasonal recipe from Chef Billing's.
Seasonal Menu/Recipe
Summer Fest
With the beginning of summer our palates and tastes change to a lighter fare. We tend to look towards cool, crispier, and refreshing foods, Such as fresh vegetables, lettuces, seafood, and cold fruit soups come to mind. Salmon Bites, a combination of Irish and Jewish, is our best selling appetizers in Prairie River. Crisp cool boxty chips and a smoked salmon pico with a garlic sour cream make this a great summer appetizer. Boxty’s are an Irish tortilla made with potato and flour combined with milk. Griddled like a pancake, we twist this pancake and deep fry it into a cool crispy chip. Our salmon pico is a traditional smoke salmon platter with all the ingredients combined with lemon juice. Serve this with our summer fest refreshing cool Dragon Fly Cocktail. The following is our recipe please enjoy.
Boxty Chips
8 oz Hash Browns
8 oz Flour
12 oz milk
1 tsp Salt
½ tsp White Pepper
Mix all ingredients till it forms a batter. Dollop silver dollar size onto hot griddle. Set aside and cool. Place into fryer and fry till it forms a chip.
Salmon Pico
14 oz Diced Smoked Salmon
1 oz Capers
1 Chopped Hard Boiled Egg
¼ oz Chopped Italian Parsley
1/3 oz Lemon Juice
Taste Black Pepper
Mix all ingredients together
Garlic Sour Cream
8 oz Sour Cream
¼ oz Granulated garlic
Taste Salt and White Pepper
Mix all ingredients together.
Dragon Fly
1 ½ oz Bicardi Dragon Berry Rum
1 oz Cazadores Tequila
2 oz Simple Syrup
2 oz Club Soda
1 oz Muddled Black Berry
A leader in his field, Chef Billings has been honored for his outstanding work by numerous professional organizations. He is a Certified Executive Chef and was named: American Culinary Federation Chapter Chef of the Year for 1997 and 2001; and Best of Show, Geneva Executive Club Annual Food Competition. He has also received six Gold Medals, four Silver Medals and two Bronze Medals in honor of his culinary talents from Arklatex Culinary Salon, Lafayette Culinary Salon and Baton Rouge Culinary Salon.
Chef Billings is originally from Devil’s Lake, N.D., but now lives in Lake Geneva, Wisc. with his family.
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