Ryan Buettner
Ryan was born and raised in the St. Louis area and is a graduate of Lindbergh High School and the Forest Park Culinary program.
While in culinary school Ryan worked at Sunset 44 and was promoted to a management position upon graduation. After a year and a half Ryan accepted the Executive Chef position at Old Hickory Golf Club, where he spent the last three years. He is an active member of the local chapter of the American Culinary Federation and enjoys learning and teaching new culinary trends and techniques.
Ryan is married to his wife Sarah, also a Vin de Set team member and they had their first son, Oliver, in May 2012. They are both very into food and wine and have aspirations of having their own restaurant one day. Ryan is very excited to work with this team and to carry on the culinary traditions and standards established by his predecessors.
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Bouillabaisse Recipe
Posted: 08/17/2011
INGREDIENTS:
Bouillabaisse
2 ounces swordfish
2 ounces turbot
2 ounces sole
2 ounces corvina
½ cup yellow onion, sliced
½ cup fennel, sliced
8 ounces bouillabaisse broth
3 ounces pernod
¼ cup tomatoes, diced
1 tablespoon tarragon
1 tablespoon butter
Salt and pepper to taste
1 ounce rouille
3 crostini for each bowl
In a large pan, sauté fish, onions and fennel. Deglaze with pernod. Add broth, tomatoes, tarragon, butter and salt and pepper. Boil until fish is cooked. Pour into serving bowls. Place crostini on top of bouillabaisse.
INSTRUCTIONS:
Bouillabaisse Broth
3 onions, sliced
3 heads fennel, sliced
20 roma tomatoes, roasted
1 cup orange zest
1 bottle of pernod
2 ounces saffron
4 bay leaves
4 quarts water
8 ounces of lobster stock
In a large stock pot, sauté onions and fennel until soft. Deglaze with pernod. Add tomatoes, saffron, orange zest, bay leaves, water and lobster base. Bring to a boil. Let simmer for 30 minutes.
Rouille
3 loaves of day-old bread, crust removed
Skim milk to cover
3 roasted red peppers
1 cup whole garlic
1 cup olive oil
1 tablespoon Tabasco
Salt and pepper to taste
Soak bread in milk overnight. Squeeze out milk and place bread in food processor with peppers, garlic and Tabasco. Slowly add olive oil to mixture until a smooth paste has formed.
Cook Time:
