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Chef Ken Gladysz
THE HOTEL HERSHEY
THE HOTEL HERSHEY
Chef Ken Gladysz's culinary career has taken him around the globe - and back. Before becoming executive chef at THE HOTEL HERSHEY, his work with the award-winning Four Seasons Hotel and Resort Company took him to Japan, Indonesia, Saudi Arabia and the American West. His inspired cuisine draws on his vast travel experience and expands beyond European classical technique to incorporate global flavors with skill and grace. He loves working with chocolate, particularly incorporating its dynamic flavor into savory dishes.
Chocolate-Hazelnut Soup with Leek and Goat Cheese Relish and Orange Oil
This soup is a new twist on a centuries-old Italian tradition: chocolate and hazelnuts. It's wonderfully savory and deeply satisfying.
Serves 8
Ingredients: Chocolate-Hazelnut Soup
- 1 ounce vegetable oil
- 8 ounces onion, peeled and diced
- 8 ounces leek, white part only, trimmed and sliced thinly on the bias
- 20 ounces hazelnuts, roasted
- 4 ounces orange juice
- 40 ounces vegetable stock
- 1 bay leaf
- 24 ounces heavy cream
- 14 ounces SCHARFFEN BERGER 70% Bittersweet Chocolate, chopped roughly
- To taste salt and freshly ground pepper
- 1. Heat medium sauce pot over medium heat. Add oil once hot. Add onion and leek; sweat lightly for five minutes. There should be no brown on vegetables. Add roasted hazelnuts, mix well and cook for five minutes. Add orange juice, stock and bay leaf. Slowly bring to a boil. Reduce to slow simmer for 20 minutes. Add cream, mix well and bring to boil. Reduce to slow simmer for 10 minutes. Turn off heat and let stand 10 minutes. Remove bay leaf and blend soup till smooth. Carefully pass soup through fine strainer. Return soup to clean sauce pot over low heat. Add chocolate slowly, stirring until fully incorporated. Remove from heat and season with salt and pepper. Cover and keep warm until ready to serve.
Ingredients: Leek and Goat Cheese Relish
- 1 teaspoon vegetable oil
- 2 ounces leeks, cut in half length wise and then thinly on bias
- 2 ounces goat cheese
- 2. In small sauté pan over medium low heat, add oil. When hot, add leeks. Mix well and slowly sweat for 10 minutes. Make sure leeks are just wilted with no brown. Remove from heat and cool. Add crumbled goat cheese to leeks. Carefully mix without breaking up goat cheese. Set aside until ready to serve.
Ingredients: Orange Oil
- 10 ounces grapeseed oil
- 2 orange peels, with white membrane removed
- 3. Preheat convection oven to 200 degrees. Combine oil and orange peels in small sauce pot. Place saucepot into oven for three hours. Remove from oven and allow to cool. Strain out orange peels. Set aside until ready to serve.
To Serve
- 4. In eight hot soup plates or bowls, ladle six-ounce portion of hot chocolate soup. Carefully place 1/2-ounce portion of relish in center of each soup. Drizzle 1/4 of orange oil around soup. Serve.
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