The Lodge at Geneva - Executive Chef

The Lodge at Geneva-on-the-Lake is pleased to have Steven Sterritt  as our executive chef. 

A Note from the Chef:
Here at the lodge our team of chefs has searched the area to provide you with not only the best that Northeast Ohio has to offer, but also sustainable ingredients from around the country and beyond.

Come visit us in Horizons Restaurant and see what we have been working on or book one of my private Cooking Classes that includes a champagne toast welcoming and an Instructional Seminar with a Food & Wine Tasting. I have listed below a couple of my favorite soup recipes for you to try at home.  Remember to have fun and Enjoy!

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A Love of Food
“The main reason I became a chef is because I have a true passion for food.  My specialty is creating a unique dining experience by cooking with the freshest ingredients and using techniques that let the food speak for itself.  I love being part of the culinary industry,” Sterritt said.

“Horizons Restaurant diners have a great deal to look forward to this year. We’re expanding our al fresco dining area, and plan to feature a variety of entrees ranging from barbeque pork ribs and grilled salmon to certified Angus beef steaks and burgers,” said Sterritt. “The Lodge offers fine dining at a value price, and an invaluable view of Lake Erie.”

A native of Pittsburgh, PA, Executive Chef Sterritt is a graduate of the Indiana University of Pennsylvania Academy of Culinary Arts where he received an Associate Degree and a Certificate of Completion in Culinary Arts with high honors. 

A Rich Cuisine Experience
Upon graduation, Sterritt followed his dream of living out west and moved to Telluride, CO, where his experiences included The Peaks Resort & Golden Door Spa, and The Inn at Lost Creek.  In Aspen, Colorado, he served as the executive sous-chef at the Sage at The Snowmass Club, an elite spa and resort.

“Aspen provided me with the opportunity to serve a clientele that enjoyed classic cuisine with an adventurous twist,” he said.  “It also gave me the chance to work in the midst of a very talented chef community, along with several master sommeliers.”

Before relocating to Ohio, Sterritt spent time in Las Vegas, NV where he worked at Spago in Caesars Palace and the Aqua Knox at the Venetian.  Sterritt moved to Northern Ohio in 2007 to be closer to family, which include his parents who live in Roaming Shores, Ohio, in Ashtabula County.  

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Lobster Bisque

Ingredients:
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1 lobster, 1 to 2 lb.
2 ribs celery
1 shallot, minced
1 c. butter (1/2 lb.)
1 c. chopped onion (1 med.)
2 c. half and half (or milk)
Lobster broth
1 tsp. paprika
1/2 tsp. Old Bay Seasoning (optional)
1/2 to 1 c. sherry
1 tsp. concentrated chicken stock or 1 cube chicken bouillon
Salt, white pepper
1 c. flour
3 c. reserved lobster broth

Directions:
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1. Place lobster and celery in heavy saucepan and cover with cold water. Bring to a boil, then boil 10 to 15 minutes or until lobster is red and cooked.

2. Remove lobster, strain broth (let lobster cool), and set aside.

3. In a large saucepan, melt butter, and then sauté onion and shallot until soft and translucent. Add half and half plus some of the lobster broth, reserving 3 cups for later use.

4. Heat milk mixtures thoroughly, then add paprika, sherry, chicken stock, Old Bay Seasoning, salt and pepper. In bowl, mix together the flour and reserved 3 cups of lobster broth. Heat until thickened.

5. Meanwhile, remove meat from lobster and add to the bisque. Allow bisque to simmer. (Do not boil)

6. Garnish the soup with chopped parsley.

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Caramelized Onion Soup with Jarlsberg Crouton

Onions, slowly cooked until deep brown and caramelized, give this classic its distinctive flavor.
Steven E. Sterritt - Executive Chef

Ingredients:
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• 4 tablespoon(s) butter or margarine (blended oil could be substituted)
• 6 medium onions, thinly sliced
• 1/4 teaspoon(s) salt
• 4 cup(s) water
• 1 can(s) (14 1/2 ounces) beef broth
• 1 3/4 cup(s) brown beef stock may be substituted for beef broth
• 1/4 teaspoon(s) dried thyme
• 4 slice(s) (1/2- inch thick) diagonal french bread
• 4 ounce(s) gruyere or fontina cheese, shredded (1 cup)

Directions:
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1.  In nonstick 12-inch skillet, melt butter over medium-low heat. Add onions and salt and cook, stirring occasionally, until onions are very tender and begin to caramelize, about 45 minutes. Reduce heat to low and cook, stirring frequently, until onions are deep golden brown, about 15 minutes longer.

2. Transfer onions to stock pot. Add 1/2-cup water to same skillet and heat to boiling, stirring until browned bits are loosened from bottom of skillet. Add to onions in stock pot. Add remaining 3 1/2 cups water, broth, and thyme to onions and heat to boiling over high heat. Reduce heat and simmer 30 minutes.

3. Preheat oven to 350 degrees F. Arrange bread slices on cookie sheet and bake until lightly toasted, about 5-7 minutes. Place four ovenproof bowls on a cookie sheet. Spoon soup evenly into bowls and top with toasted bread, slightly pressing bread into soup.  Generously distribute Fontina evenly on top. Bake until cheese has melted and begins to brown, 12 to 15 minutes.

Makes about 5 cups or 4 first-course servings.

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Ingredients:
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• 1 1/2 tablespoons olive oil
• 1 large Spanish onion, chopped
• 1 1/2 celery stalks, chopped
• 1 ea. Carrot, peeled and chopped
• 7 cloves garlic, sliced
• Pinch crushed red pepper
• 3 leafs, fresh basil
• 3 sprigs parsley
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 red potato, diced
• 5 cups clam juice
• One can whole, peeled tomatoes (with liquid), roughly chopped
• 1-1/2 cups minced clams, drained 1 tablespoon kosher salt or to taste
• Freshly ground black pepper and salt To Taste


Directions:
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1. Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 7 minutes.

2. Add the parsley sprigs, fresh thyme, basil, and bay leaf to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes.  

3. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season the soup with pepper and salt to taste. Divide among warm soup bowls and garnish with the fresh herbs.  

4. Serve immediately.