A little more than two years ago, Chef Jennifer Russo opened The Market Restaurant + Bar in Phoenix’s burgeoning Arcadia neighborhood. The restaurant with a neighborhood vibe is reflective of Russo’s use of Arizona-grown produce, dairy, and meats in both her catering and brick and mortar. More importantly, Russo’s growth as a decade-long successful caterer to a full-fledged restauranteur is an indicator of the quality of chefs and restaurants being developed out of the forty-eighth state. The Valley of the Sun, known for safe, corporate restaurants, is literally hungry for independent chefs.
Born in New Jersey but raised in Arizona, Russo has long been cooking. She started learning some of the family secrets with her father’s grandmother, who emigrated from Italy. As a teen, Russo’s passion for cookery led to a variety of food schools in her Scottsdale-area home but eventually – at the age of twenty-one – became a San Francisco transplant at one of the city’s noted gastronomic institutions. Russo says, “I waited to go to school so I could learn the cocktail classes. I wanted to be of legal age.”
After graduating, realizing the expense of living in the City by the Bay, she returned to The Grand Canyon state and worked with two venerated Sonoran desert chefs continuing her epicurean education. It began with Vincent Guerithault of Vincent’s on Camelback, which led her to a sous chef position with Mark Tarbell at Tarbell’s.
After working the line for years, Russo’s knees needed medical recuperation which led to the founding of her catering company. As her enterprise grew, so did the demand for her wares; clients would constantly ask when she was opening a restaurant.
Now, with a young son and several decades of operating her businesses, Russo has become as renowned as the gentlemen she worked with in Phoenix.
Below, Russo shares recipes for Rack of Lamb with Cabernet Sauce, Braised Baby Peas with Pearl Onions and Herbs, and Hot, Buttered Cauliflower Puree
Chef Questionnaire with a nod to Proust:
How long have you been cooking?
For as long as I can remember. But as soon as I could get a job, I started prep cooking @ Lewis Steven’s Catering Company at the age of 16.
What is your favorite food to cook?
I love working with proteins and seasonal veg.
What do you always have in your fridge at home?
Beverages…Let me be honest, wine and water.
What do you cook at home?
I don’t get a chance to cook at home since opening The MARKET restaurant+bar. It seems silly to dirty my kitchen at home, especially when I can do that at work. But if I am cooking at home we go pretty big. As long as someone brings the dessert. You don’t want me making dessert.
What marked characteristic do you love in a customer?
The excitement they have for the food, wine, and cocktail menus. It makes it all worth it when they love it!
What marked characteristic do you find unappealing in a customer?
When they share their negative thoughts on social media. I’m here a lot. Just tell me to my face and I will do everything in my power to fix it.
Tupperware, Rubbermaid, or Pyrex?
I seem to have a lot of items in delis.
Beer, wine, or cocktail?
Wine
Your favorite cookbook author?
I love cookbooks from restaurants, so anything Thomas Keller is high on the list. I like how visual they are. But if I had to choose one go to, it would be Julia Child’s Mastering the art of French cooking.
Your favorite kitchen tool?
Knives
Your favorite ingredient?
That’s not possible. Flaky salt.
Your least favorite ingredient?
Peanuts * I’m allergic!
Least favorite thing to do in a kitchen?
Peeling things
Favorite types of cuisine to cook?
Mediterranean. So everything…
Beef, chicken, pork, or tofu?
Beef
Favorite vegetable?
Mushrooms, if I had to choose one
Chef you most admire?
Julia Child past, Thomas Keller present
Recipe: Rack of Lamb with Pinot Noir Sauce
INGREDIENTS
Three 8-bone racks of lamb (1 1/2 pounds each), trimmed of all fat, bones frenched
Coarse salt and freshly ground pepper
1 T minced garlic
1 1/2 tablespoons olive oil
Zest of one lemon
1 cup Pinot Noir
1 garlic clove
1 thyme sprig
1 cup chicken stock or canned low-sodium broth
2 tablespoons cold unsalted butter, cut into 4 pieces
METHOD
Preheat the oven to 425°. Season the lamb racks all over with coarse salt, pepper, minced garlic, & lemon zest. Heat 1 tablespoon of the oil in a large skillet and the remaining 1/2 tablespoon of oil in a medium skillet; both skillets should be ovenproof. Add 2 of the lamb racks to the large skillet and 1 rack to the medium skillet, meaty side down. Cook the racks over moderately high heat until well browned, about 4 minutes. Turn the racks and brown the other side, about 3 minutes longer.
Transfer the skillets to the oven and roast the lamb for 15 to 20 minutes, or until an instant-read thermometer inserted in the thickest part of the meat registers 120°or rare and 125° for medium rare. Transfer the racks to a carving board and let rest for 10 minutes.
Meanwhile, set the medium skillet over high heat. Add 1/2 cup of the wine and bring to a boil, scraping up any browned bits. Pour the wine into the large skillet and add the garlic and thyme. Set the large skillet over high heat, add the remaining 1/2 cup of wine and boil until reduced by one-third, about 3 minutes. Add the chicken stock and boil until reduced to 1/2 cup, about 8 minutes. Remove the skillet from the heat and discard the garlic and thyme sprig. Whisk in the butter, 1 piece at a time. Season with salt and pepper and strain the sauce into a warmed gravy boat.
To serve, cut the lamb into chops and arrange 3 chops on each dinner plate. Pass the Pinot Noir sauce at the table along with a little coarse salt for sprinkling on the lamb.
Recipe: Hot, Buttered Cauliflower Puree
INGREDIENTS
Two 2-pound heads of cauliflower, cored and separated into 2-inch florets
2 cups heavy cream
1 cup mashed potato
1 1/2 sticks unsalted butter
Salt
Pepper
Chives, chopped
METHOD
Preheat the oven to 325°. In a large pot of boiling salted water, cook the cauliflower florets until tender, about 7 minutes. Drain well. Spread the cauliflower on a large rimmed baking sheet. Bake for about 5 minutes, to dry it out.
In a small saucepan, combine the heavy cream with the butter and bring to a simmer over moderate heat just until the butter is melted.
Working in batches, puree the cauliflower and mashed potatoes in a blender with the warm cream mixture; transfer the puree to a medium bowl. Season with salt, pepper, and chives.
Recipe: Braised Baby Peas with Pearl Onions and Herbs
INGREDIENTS
12 pearl onions
2 tablespoons unsalted butter
1 pound baby peas, blanched
3 tablespoons low-sodium chicken broth
1 tablespoon finely chopped mint
1 tablespoon snipped chives
Kosher salt and freshly ground pepper
METHOD
Bring a medium saucepan of water to a boil. Add the pearl onions and boil for 10 minutes. Drain and rinse under cold water. Peel the onions, leaving the root end intact.
In a medium, deep skillet, melt the butter. Add the pearl onions and cook over moderately high heat until browned, about 3 minutes. Add the peas and simmer over moderate heat until the peas are tender and bright green, about 3 minutes. Remove from the heat. Add the mint and chives, season with salt and pepper and serve. When plate is complete, garnish with roasted cauliflower florets and fresh mint.
The End. Go Eat.
Photos: Joanie Simon
