Chef Paul Larson
When most people think of a chef, they assume the job starts and ends in a chaotic kitchen. For Chef Paul Larson, this is not the case. His passion for food started long before – beginning at the young age of ten with a fascination for gardening with his grandfather. Larson credits his culinary ambition to his family’s Italian roots which made gatherings more about the food and wine and less about the actual occasion. Growing up in a picturesque seaside Rhode Island town, Larson knew that one day he would become a chef. Whether gardening for ripe Roma tomatoes and fragrant basil with his grandfather Carl or rolling the “family secret” meatballs with his nona Theresa, fresh wholesome food was the focal point.
Upon graduating from the Culinary Institute of America in New York, Larson relocated to Chicago to kickstart his professional culinary career. He landed at La Tour, the stunning French restaurant housed in the Park Hyatt Hotel. While there, he studied under prominent chefs Jeff Jackson and Carrie Nahabedian and began formulating his own style. After spending two years there, he was chosen to open the Four Seasons Hotel Chicago.
Presented with an opportunity not to be passed up, Larson later moved to Basel, Switzerland to join the team at Le Plaza Hotel. Traveling and eating his way through several European countries opened his eyes and developed his palate to some of the world’s finest cuisines. After returning to Chicago, he became Executive Chef for several fine dining restaurants, among them The Winnetka Grill and The Hudson Club.
After honing his skills in restaurants, Larson transitioned into catering. For the past 13 years, he has been in charge of culinary operations at Blue Plate Catering, Chicago's premier caterer. Larson has written and orchestrated the menus for countless special events hosting local business dignitaries, multiple US presidents, European royalty, and music and film stars.
This narrative would not be complete without mentioning the loyalty of Larson’s kitchen staff. There are many employees who have been with him since “day one” in his catering career. He runs his kitchen with fairness, diplomacy, and with an easy-going manner. These qualities are not usually associated with successful chefs, however, they characterize Chef Paul Larson perfectly.
"When you cook, you never stop learning. That's the fascination of it all." James Beard
BIOGRAPHY...
"To this day, the smell of fresh basil reminds of my grandmother asking me to run to the garden and bring fresh basil leaves to her for the sauce she was cooking!"
NONNA THERESA'S SUNDAY GRAVY (SAUCE)
2 cans (28 oz) Tomato Puree
1 can (6 oz) Tomato Paste
½ cup Olive Oil
½ cup Yellow Onion, Fine Dice
4 ea Garlic Cloves, Fine Dice
2 Italian Sausage, Pork Shoulder or Neck Bones
2 TBLS Salt
2 TBLS Black Pepper, Ground
4-6 Basil Leaves, Whole
In a large sauce pot with a tight fighting lid, place two cans of tomato puree in the pot. Heat tomato puree to a low simmer.
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Using ¼ cup of the olive oil, heat a large cast iron skillet to smoking point. Brown meat evenly on all sides. Place browned meat directly into the tomato puree. Continue to brown meat products until finished. Reduce the heat on the skillet. Add remaining ¼ cup of olive oil and lightly saute onions and garlic until garlic is lightly starting to brown. Add tomato paste and continue to cook over low heat to caramelize the tomato paste.
Cook for about ten minutes on low heat. Add tomato paste to the pot of tomato puree and seared meat. Season with Salt, Pepper and Fresh Basil. Place lid on sauce pot and place in a pre-heated 300 degree oven for 2.5-3 hours or until desired meat is fork tender.
Remove meat from gravy and platter separately. Use gravy to dress you pasta. Garnish with freshly grated Romano cheese.
