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Chef’s Challenge 2017: Chefs Ryan & Emily Groll of Eat Sprout!, Trappe

Jul 31, 2017 02:48PM ● Published by James Houck

By James Houck // Photography by Tony Lewis, Jr.

This year’s challenge boasts three “Best Of” chefs—David Pow of Soul in Annapolis, Ryan & Emily Groll of Eat Sprout! based in Trappe, and Steve Konopelski of Turnbridge Point in Denton— each with unique style and creativity on display in their chosen culinary creations. Below, we present dishes by Ryan & Emily Groll of Eat Sprout! in Trappe. View all chefs here.


“Sprout is unique, with organic, locally sourced ingredients, sustainable meats and inspiring menus. With absurdly good food from a nutritionist-designed and chef-crafted menu, food has finally caught up to the way we live! Ready-to-eat meals are delivered to your door, all prepared inside our mobile commercial food kitchen.”


Roasted Beets & Goat Cheese


Ingredients

  • 1 lb. organic beets
  • 4 oz. organic goat cheese
  • 1 Tbsp. fresh chopped dill
  • 1/4 cup roasted salted pistachios, roughly chopped
  • Local honey


Directions

Preheat oven to 325 degrees. Wash beets thoroughly and chop off greens. Wrap in aluminum foil and roast for about an hour or until beets are soft. While beets are roasting, whip dill into goat cheese with a whisk. Once cooled, peel off beet skin and slice into 1/4-inch rounds. Top beets with goat cheese and stack if preferred. Sprinkle with pistachios and drizzle with honey.




“As certified nutritionists and fitness experts, we believe in food as fuel. We believe we must balance the love for eating with optimal nutritional values. Necessity becomes the mother of invention, and the results wed great taste with a variety of essential nutrients.”


Grilled Lemon & Honey Chicken with Chilled Bulgur, Apricot & Radicchio Salad


Ingredients for Chicken Marinade

  • 4 to 6 organic chicken breasts
  • 3/4 cup organic chicken broth
  • 1/4 cup fresh parsley
  • 1 Tbsp. lemon zest
  • 1/3 cup lemon juice
  • 3 Tbsp. olive oil
  • 1 Tbsp. fresh thyme
  • 1 Tbsp. fresh sage
  • 1 tsp. red pepper
  • 3 cloves garlic
  • 1/4 cup local honey


Directions

Combine everything except honey into a large bowl. Mix thoroughly, covering chicken with marinade. Set aside inside fridge for 1 to 8 hours. After allotted time, pull chicken out of marinade, save and strain the marinade into a sauce pan. Add honey into sauce pan and simmer on low heat for 30 minutes until reduced, add slurry of cornstarch to thicken if desired. Grill chicken until internal temp reaches 160 degrees. Cover with foil and set aside for plating.

Ingredients for Bulgur Salad

  • 1 cup organic bulgur
  • 1/2 tsp. salt
  • 1/2 small head organic radicchio, cored and thinly sliced (about 1 cup)
  • 1/2 cup chopped dried apricots
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh mint
  • 1/4 cup chopped scallions
  • 1/2 cup chopped walnuts
  • 1/4 cup lemon juice
  • 3 Tbsp. olive oil
  • 3 Tbsp. local honey Black pepper to taste


Directions

To make bulgur: place dry bulgur into a large bowl, pour 1 1/4 cups boiling water over top of bulgur and tightly cover immediately with plastic wrap. Allow to sit at room temp for 30 minutes, or until water is completely absorbed and cool.

Combine remainder of ingredients in large bowl with cooked bulgur. Plate everything, top chicken with honey/lemon sauce and enjoy.



 

Coconut Carrot Cookies


Ingredients

  • 1 cup whole wheat pastry flour
  • 1 tsp. baking powder
  • 1 cup organic old-fashioned rolled oats
  • 1 tsp. ground cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. salt
  • 1/2 cup organic pure maple syrup
  • 1/2 cup coconut oil, melted slightly
  • 1/2 cup shredded coconut
  • 2/3 cup shredded carrots
  • (from 1 medium carrot)
  • 1/2 cup walnuts, chopped
  • 1/2 cup chopped dates


Directions

Preheat the oven to 375 degrees. Line two cookie sheets with parchment paper. In a large bowl, whisk together the flour, oats, baking powder, spices, and salt until well combined. In a separate bowl, whisk together the maple syrup and coconut oil. Mix until well-combined. Stir in the coconut, carrots, walnuts, and raisins. Add the wet mixture to the dry mixture and stir until well-combined and a dough is formed. Drop tablespoons of the dough onto the prepared baking sheets and form into cookie shape, leaving about 1 inch between each cookie. Bake the cookies until they are lightly browned on the bottom and top, about 12 to 14 minutes. Transfer the cookies to a wire rack and cool completely.

Eat+Drink+Shop Chef’s Challenge 2017 Maryland Chefs Ryan Groll Emily Groll Eat Sprout Trappe Maryland
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