Here at
The Omni Grove Park Inn we are literally minutes away from where these beautiful bison are raised and the sweet potato is our state’s number one cash crop. These purple sweet potatoes were grown at a small farm called Flying Fish Farms that is just outside of Asheville in Reem’s Creek. With this local combination we created the
Carolina Bison and Sweet Potato Hand Pie. (
More “Perfecting Pie” Recipes)
Carolina Bison & Sweet Potato Hand Pie
The Filling:
2 lbs Bison short ribs
1 Medium onion, Diced
2 Carrots, peeled & medium diced
3 ribs of celery, washed & medium diced
2 cloves Garlic, sliced
1/2 cup Red wine
4 cups Veal, demi-glace
1 bunch Thyme, tied
Sweet potatoes, peeled, diced & roasted
Salt and Pepper to taste
1. Dice the short ribs into bite size portions, season aggressively with salt and pepper.
2. In a heavy bottom stainless steel pan, sear the short ribs on high heat with canola oil until all sides are caramelized.
3. Remove from the pan and add the carrots, celery and onion, saute until the onions become translucent. Add the garlic and the meat back, once the garlic starts to color, add thyme and deglaze with red wine.
4. Reduce the wine until dry and then add the demi-glace. Once the demi-glace comes to a boil, cover the pan and put in oven at 275 degrees for 4 hours or until the meat is fork tender.
5. Allow the mixture to cool overnight.
6. The next day, rewarm the mixture till the liquid melts and strain the liquid. Reduce the liquid until it is nappe and season with salt and pepper.
7. Allow the liquid to cool and then add meat, vegetables and sweet potatoes to the cooled liquid. Portion into four ounce portions.
The Dough:
3 cups All-purpose flour, plus extra for rolling
1 tsp Salt
1 tsp Sugar
8 oz Butter, diced & very cold
6 Tbsp Ice water
Egg wash for brushing
1. In a food processor, mix the dry ingredients with the butter until it looks like corn meal.
2. Slowly pour in the water until the dough comes together, wrap in plastic and refrigerate for at least an hour.
3. Roll out a 4 oz portion into a round, add 4 oz of the filling and fold over.
4. Crimp the edges together and cut a slit in the top to allow steam to escape.
5. Brush pie with egg wash and bake at 350 degrees for 20-25 minutes.
 Chef Jake Schmidt attended the Culinary School at Kendall College in Evanston, Illinois where he graduated in 1998 with an Associates Degree in Culinary Arts. Upon graduation, Chef Jake excelled in the private club sector of the industry. He worked at many exclusive country clubs in the Chicago suburbs including the Sous, Banquet and Executive Sous Chef positions at both Exmoor Country Club and Onwentsia Club. In 2007 Jake became the Executive Sous Chef at The Signature Room at the 95th located atop the John Hancock Center in downtown Chicago. The Signature Room is world renowned for its incredible views, food and service. In late September of 2011, Jake happily accepted the position of Chef de Cuisine of the Blue Ridge at The Omni Grove Park Inn.Chef Schmidt prides himself with using the freshest and most locally sourced food products whenever possible. He believes that “mother nature is the true artist and the chef merely the technician”. Schmidt plans to keep this passion and dedication to the dishes that will continue to be created within the Blue Ridge Dining Room. In July of 2013, Chef Schmidt became the Chef de Cuisine of EDISON, craft ales + kitchen, The Omni Grove Park Inn’s newest bar and restaurant and in July of 2014 Schmidt was promoted to Executive Sous Chef of Outlets for the resort. |
