The Lodge at Geneva - Executive Chef

The Lodge at Geneva-on-the-Lake is pleased to have Russell Siegel 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 to see what we have been working on.  Or book one of our Wine Series or Beer Tasting events where I infuse the featured beverages into delectable dinners.  I have also listed a few of my favorite recipes below for you to try at home.   Enjoy!

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Passion for food
A fan of using locally grown ingredients, Chef Siegel said he likes to keep his culinary selections within the theme of each season. Chef Siegel is busy developing menus that will keep customers excited about dining at The Lodge for breakfast, lunch and dinner by adding some new dishes, while keeping many of the most popular items.

“I’m excited to be in Ohio and help contribute to the Lodge’s excellent reputation.  I look forward to putting my energy and enthusiasm into helping make the dining experiences at The Lodge enjoyable,” Chef Siegel explained.

Innovation & Commitment
Chef Siegel comes to The Lodge at an exciting time, as Horizons Restaurant is undergoing a major renovation over the next several weeks. It will re-open in April with a new look and a new name.

“The restaurant is already so scenic with its magnificent view of Lake Erie. I’m expecting that with the restaurant’s new look and new menu items will help make it one of the most popular restaurants in the area,” he said.

A Rich Culinary History
A native of New Jersey, Chef Siegel is a graduate of Johnson & Wales College of Culinary Arts in Providence, R.I.  Prior to graduation, he also studied cuisine while abroad in Galway, Ireland.

Chef Siegel began his post-school career at Costantino’s Ristorante Café and XO Steak House in Providence before moving to Chicago, where he worked at the famous Pump Room. He later became executive sous chef for Delaware North Companies Sportservice at Chicago’s Soldier Field, where he ran the catering/banquet department.

“Chef Siegel is a great addition to the Lodge,” said Jeannette Petrolia, general manager for The Lodge. “His fresh ideas and experiences with a wide variety of cuisines – from Irish and Italian to classic American, will help bring a whole, new dining experience to the Lodge.”

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Ingredients
Canola oil 2 oz.
Beef chuck short rib 4 ea., 8 oz. portions
Red wine 2 cups
Carrot, sliced 1 large
Onion, finely chopped 1 medium
Celery ribs, sliced 2 large
Bay leaf 2 ea.
Beef stock 1 qt.
Salt to taste
Pepper to taste
Thyme 3 sprigs


Directions
(Tip: Do all of your cooking in one wide-bottom, tall-sided pot for best flavor. This recipe can
also be used for lamb shanks or osso bucco.)

• Preheat oven to 300°
• In wide-bottom pot, heat canola oil. Season short ribs with salt and pepper to taste.  Sear ribs on all sides on medium heat to dark golden brown (15–18 minutes). Remove from pot, set aside.
• A dd vegetables to same pot and sauté on medium heat for 2 minutes, stirring occasionally until soft. Add red wine to deglaze the pan. (Be sure to scrape all brown bits off the pan for added flavor.) Cook until wine is reduced by half.
• A dd beef stock, bay leaves and thyme and bring to boil. Reduce to simmer, add seared short ribs. Make sure they are submerged in liquid.
• R emove from stove and place entire pot into oven. Cook 2 hours or until ribs are fork tender and meat falls apart. Remove from oven.
• Skim the fat off the top of the liquid and let cool at room temp for 1 hour. Cover and refrigerate entire pot overnight.
• R emove short ribs from pot, strain liquid and simmer until reduced to a sauce consistency
• R eheat in oven (with or without the sauce) at 350° for 10 minutes or until heated through
• Cover with sauce and serve with your favorite side, mashed potatoes or crusty bread

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Rhode Island Style Calamari  (Yield : 4-4oz servings or 1 family style platter)

Ingredients
• 1 pound squid rings and tentacles
•  2 cups buttermilk

Flour Dredge
• ¾ cup cornstarch
• 2 cup all purpose flour
• 3 teaspoons kosher salt
• 2 teaspoon freshly ground black pepper
• 2 tablespoons paprika
• 1 teaspoon granulated garlic

Butter Sauce
• 4 tablespoons unsalted butter
• 4 cloves garlic, finely chopped
• 1 oz freshly squeezed lemon juice
• 2 tablespoons chopped Italian parsley
• 1 cup sliced hot cherry peppers

Directions
1. Combine cornstarch, flour, salt, pepper, paprika and granulated garlic.
2. Soak squid in buttermilk for 30 seconds.
3. Strain out squid with wire strainer, and add to flour dredge.  Be sure to coat completely by shaking back and forth.  Pull out of dredge and shake excess flour off the squid.
4. Deep fry for 30 seconds or until golden brown and crisp.  Let drain in basket then move to paper towel lined plate to absorb excess grease.
5. Heat sauté pan over medium heat and add the butter. Add the garlic and sauté until golden brown.
6. Add lemon juice, cherry peppers, parsley, calamari and toss to coat evenly.
7. Check seasoning, and put on platter.
8. Garnish with lemon wedges and chopped parsley.