Chicago Planner Magazine brings you Foodies some tasty cooking treats from renown Chef Mychael Bonner. Representing Petterino’s and Saranello’s Restaurants, these 2 dishes will leave your palette satisfied.
Located at 150 S. Dearborn St. Chicago IL, 60601
Steps from Michigan Avenue, located in the heart of Chicago’s Loop, Petterino’s specializes in classic Italian dining, prime steaks and fresh seafood. In addition to lunch, dinner and brunch, Petterino’s offers pre-theatre and after-work specials as well as power lunches for the downtown business community.
Petterino’s private dining rooms can accommodate groups from 10 to 350 and are the perfect setting for weddings, rehearsal dinners, showers, bar/bat mitzvahs, board meetings and corporate events
- 2 1/2 lbs Boneless beef short rib
- Salt and pepper
- 2 Tbl olive oil
- 1 Yellow onion, small dice
- I Cup carrots, small dice
- 2 Clove garlic, peeled and coarsely chopped
- 1 12 ounce can whole peeled plum tomatoes
- 2 Cups Red wine
- 2 Quarts beef stock
- 1 Sprig rosemary
- 1 Sprig fresh thyme
- 2 Bay leaves
- Preheat oven to 325 degrees.
- Cut meat into 4 portions, and season on all sides with salt and black pepper.
- Heat a large pot or Dutch oven over a medium heat, then add 2 tablespoons olive oil.
- When the oil is hot but not smoking, add the beef and brown on all sides. Remove the beef and set it aside.
- Discard any excess oil, and add the onions, carrots and garlic. Cook, stirring occasionally, until the vegetables are translucent.
- Add the tomatoes, and deglaze the pot with red wine.
- Add the beef so it sits on top of the vegetables without touching the bottom of the pot and add beef stock until the liquid come up 3/4 way on the beef.
- Add the rosemary, thyme and bay leaves to the pot. Cover the top of the beef with parchment paper to hold in the steam from the braising.
- Cover pot with the lid and place in preheated oven.
- Continue cooking until the meat is fork tender (approximately 3 to 3 /12 hours).
- Remove from the oven and let the meat sit in the liquid for at least an hour, to absorb moisture and flavor from the sauce.
- Remove the beef from the sauce and set aside, covered.
- Strain the remaining pot liquid through a china cap, then continue to cook the sauce until reduced about 1/2 way.
- To serve, warm the beef briefly, and garnish each portion with sauce.
Suggested Side: Mashed Potatoes
Suggested Wine Pairing: Malbec
Located: 601 N. Milwaukee Ave Wheeling, IL 60090
Saranello’s Banquets is the North Shore’s newest event venue specializing in weddings, bar and bat mitzvahs, and corporate parties and events. We can accommodate up to 300 people, boasting two story windows, dramatic chandeliers, two full bars, plus the award-winning cuisine of Chef Mychael Bonner.
- Whole chicken, 6 – 8 lbs
- 1/2 cup Olive oil
- 4 Russet potatoes, peeled and cut into wedges
- 1 Tbl garlic powder
- 1 Tbl dried oregano
- 1 tsp salt
- 1 tsp cracked black pepper
- 8 garlic cloves, peeled and rough chopped
- 1 cup chicken stock
- 1 cup white wine
- Juice of 1 lemon (or to taste)
- 1 cup peas
- Pat-dry the chicken
- In a small bowl, combine the garlic powder and oregano. Mix together well
- Season the chicken with the garlic mixture, at least 6 hours in advance
- In a large, heavy bottom pan, heat the olive oil and brown the chicken on both sides
- Remove and place in a roasting pan
- Remove the potatoes and place in the same pan as the chicken
- Add the garlic to the pan and cook until golden brown
- Deglaze the pan with white wine and chicken stock
- Allow this to cook down approximately 7 -10 minutes, then pour into the roasting pan with the chicken and potatoes
- Place in a 375 degree oven for approximately 15 minutes
- Remove the pan from the oven and add the peas and lemon juice
- Place back in the oven for an additional 7 to 8 minutes or until the chicken is done
- Remove from the oven, arrange the chicken on a platter and garnish with chopped fresh parsley
- Pour sauce over and round the chicken
Suggested Side: Potato Wedges
Suggested Wine Pairing: Chardonnay
ABOUT CHEF MYCHAEL BONNER
A veteran of the restaurant industry for over 20 years, Bonner’s experience started when he was just a young child watching his mother and grandmother in the kitchen at The Peabody in Memphis. As a high school student in Muncie, Ind., Bonner began cooking at The Flamingo. He took such a liking to his job that he went on to attend the Culinary Institute of Chicago.
After graduating, Bonner began working as a Sous Chef at The 95th. After leaving The 95th, Bonner went on to travel around the world, experiencing cooking in places such as France, Italy, New York and San Francisco. In 1992, Bonner joined Maggiano’s and in 1993 became Vice President of Culinary Operations. As a part of the Maggiano’s team, Chef Bonner opened 36 Maggiano’s restaurants across the United States. In 2005, Bonner joined Di Pescara as Executive Chef. In 2007, Bonner was part of the opening team and culinary talent behind a new concept called Reel Club. In 2011, Bonner worked with partner Mark Tormey on the Italian restaurant, Saranello’s, in Wheeling. “With the Saranello’s menu, I feel like I can truly connect with the food, we are literally making these pastas daily by hand everyday. You can feel when they are ready.”
Bonner prides himself on taking a clean and fresh approach to food, but still keeping his dishes interesting. Fresh ingredients and culinary innovation pepper his every dish. He considers his role as chef paramount to the success of a restaurant, as his ability to work with the team at all times. As a team player, Bonner feels it is important for him and others to give back to the profession.
Bonner is married and has one daughter and one son. He currently resides in Orland Park, Il. Bonner enjoys spending time with his family and cooking on Sundays for “Family Dinner Night.”