The Powder Horn’s Executive Chef Mark Ferrante.
Most people have experienced the comfort of a warm bowl of macaroni and cheese. But visitors to Remington’s at The Powder Horn in Sheridan, Wyoming, have the opportunity to enjoy an intensified version of the cozy pasta classic. Mark Ferrante, The Powder Horn’s Executive Chef, creates a “Shrimp, Crab and Lobster Mac-n-Cheese Au Gratin” in his kitchen at Remington’s, and it is one of the restaurant’s most coveted options.
The masterpiece uses penne pasta—much more adult than the elbows typical to childhood mac and cheese. Chef Ferrante combines the pasta with a Brie and American cheese sauce infused with seafood flavors, then tops it with shrimp, lump crab meat, and cold water baby lobster tail. He finishes it with panko breadcrumbs—crispier and lighter than traditional breadcrumbs, they create a crunchy crust to this cushy treat.
Sophisticated Comfort
Chef Ferrante says his interpretation of macaroni and cheese is a success at Remington’s in part because “it has the comfort of mac and cheese, with a sophisticated twist.” And, he says, this “upscale comfort food” concept is an increasingly popular trend.
Such twists are scattered throughout Remington’s menu, which includes other variations like Buffalo Pork ‘Wings’ that combine traditional wing sauce and ranch dressing with mini pork shanks instead of chicken wings.
A Well-Rounded Professional
Becoming Remington’s Executive Chef was part of a career change for Mark Ferrante. After earning his Bachelor’s degree in criminal justice and psychology, he worked in the social work field for several years. He then began his transition, attending the Art Institute of Houston’s culinary school.
He worked his way up the culinary ladder, starting as sous chef for the Lancaster Hotel and River Oaks Country Club, both in Houston. Later, he became Executive Chef at the Laredo Country Club in Laredo, Texas, and held that role for four years before beginning his position at The Powder Horn.
With dishes like the Shrimp, Crab and Lobster Mac-n-Cheese Au Gratin, Remington’s patrons are surely grateful he made that career change and found his way to The Powder Horn. And regardless of age, one is bound to uncover youthful joy somewhere between panko, baby lobster and penne.
Lobster, Shrimp and Crab Crab Mac-n-Cheese Au Gratin.
Sauce
2 oz. clarified butter
1 tsp. chopped garlic
2 oz. white wine
1 cup heavy cream
3 oz. softened brie cheese
2 slices American cheese
Seasoning to taste
Method
Heat clarified butter in sauté pan. Add garlic and sauté for about 2-3 minutes. Add white wine and reduce until almost dry. Add cream and reduce until sauce reaches desired consistency. Add both cheeses and incorporate until melted. Season.
Breadcrumb Topping
1/8 cup panko breadcrumbs
1 tbsp. chopped parsley
1 oz. olive oil
Method
Mix all ingredients thoroughly.
Seafood
2 oz. clarified butter
1 tsp. chopped garlic
1 ea. 5-6 oz baby lobster tail
2 ea. U-12 shrimp
2 oz. white wine
2 oz. lump crab meat
6 oz. penne pasta (cooked)
To assemble plate:
Make sauce a la’ minute and add penne pasta. Meanwhile, separate fan portion of lobster tail and boil to change color, and then cut tail in half vertically and remove meat from shell. Clean and remove tails from shrimp. Heat 2 oz. clarified butter in sauté pan. Add lobster and sauté for about 2 minutes on each side. Add shrimp and 1 tsp. chopped garlic to lobster. Sauté for about 2 minutes. Add white wine and chopped parsley. Reduce and add crab just to heat through. Add pasta with cheese sauce in large serving bowl. Top with breadcrumb mix and place under salamander to brown. Top with lobster, shrimp and crab. Garnish with fan portion of tail and fresh dill or chives.
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