Fall Grilling
Chef Rodney Herwerth of the Inverness shares tips and recipes with In Good Taste Denver.

Summer may be coming to an end but grilling season is not! Not by a long-shot. We have many more warm days ahead of us. Plus, once it gets cold, just turn on that porch light to illuminate your grill and put on a coat. You’ll warm up by the heat of the grill and can still enjoy the ease and great flavors of summertime.

We asked award-winning chef Rodney Herwerth of the Inverness Hotel and Conference Center to give us some tips for grilling in the Fall and for some of his favorite recipes for outdoor cooking/grilling. He was very generous and gave us several! Chef Herwerth has been with Destination Hotels and Resorts, the Inverness Hotel’s parent company, for fifteen years, making him the longest-standing property chef to date. We experienced the great food at the Inverness when we had a Staycation there recently.

Great Fall Grilling Tips:

Q:    What’s the biggest mistake people make when grilling?

A:    Not letting the meat rest before cutting it. It’s a common mistake people make. This allows juices to run out of the meat and makes the meat become dry.

Q:    What are some things that are bountiful in the Fall that would be great to grill?

A:     I think squash is a good idea for grilling in the cooler months, as are pears served with a little honey (pears are at their peak in the Fall). Also, corn is always fun to grill either on the cob, or cut up on a kabob with other veggies or meat.

 

Great Grilling Recipes from Chef Rodney Herwerth:

Fireside Bison Burger

10oz Bison Burger Patty

Fall Grilling
A cheesy burger from Chef Herwerth at the Inverness.

3 oz Smoked Brisket Sliced

1 Tbsp Whiskey Onions

2 Slices Meunster Cheese

1 Tbsp Smoked Paprika Aioli

1ea Brioche Burger Bun

 

Whiskey Onions

1 ea Yellow Onions, Julienne

¼ cup Bourbon

Procedure: For Whiskey onions, in saute pan, cook onions over low heat until caramelized. Add bourbon and cook off alcohol, season with salt and pepper.

 

Smoked Paprika Aioli

½ cup Mayonaise

1 Tbsp Smoked Paprika

1 tsp Granulated Garlic

1 tsp Onion Powder

Procedure: Grill burger to desired temperature. Heat up whiskey onions and brisket in saute pan. Toast brioche bun and spread with paprika aioli. Build burger topped with brisket, whiskey onions and muenster cheese.

 

Chop Chop Salad

8oz Romaine lettuce, washed and chopped

2 Tbsp Bacon cooked and chopped

3 Tbsp Cherry Tomatoes, washed and sliced in half

½ Avocado, Sliced

3oz Blue Cheese Crumbles

1ea Hard Boiled Egg, chopped

3oz Ranch Dressing

Procedure: Combine all ingredients (except avocado) in bowl and toss. Garnish with sliced avocado


Brussels Sprouts

8oz Brussels Sprouts, cut in ½

3oz Pancetta, diced and cooked, fat drained off

3oz Huckleberry preserves

1 Tbsp Olive Oil

Salt and pepper to taste

1oz White Wine
Procedure: Par-cook Brussels sprouts in boiling water until tender and drain. In a saute pan, heat oil and add Brussels sprouts, Huckleberry preserves, salt, pepper and pancetta. Cook 4-5 minutes, add white wine and cook off alcohol. Serve warm.

The Inverness Hotel and Conference Center is located at 200 Inverness Drive West Englewood, Colorado 80112. It’s part of the Destination Hotel family. We stayed at Vail Cascade last year. See what we thought of it here.

 

 

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