18 Jan 2012
Chef Dave Woolley
Corporate Executive Chef, Red Robin Gourmet Burgers
From birth, Dave Woolley was destined to become a chef. Growing up, he wanted to follow in his father's footsteps & become a chef & restaurateur. At 10, he got his first taste while folding pizza boxes at his father's Italian restaurant. After high school & 2 years in the U.S. Air Force, he graduated with honors from Walt Disney World's 3-year culinary apprenticeship program in Orlando. His extensive training included working as a line chef & apprentice at more than a dozen of Disney's 4 & 5-star restaurants. He also assisted Team USA culinary Olympic members during their pre-trails. Chef Woolley went on to become the opening Sous chef at La Venezia Café in Orlando. In 1995, he became a chef at Eldorado Hotel, Santa Fe's original 4-star establishment, then onto a Sous Chef position at The Club restaurant at Santa Fe’s Hotel St. Francis where he was promoted to Executive Chef.
In 1998, at age 29, Chef Woolley, his wife, Edy & his parents, moved to Salida, Colorado to open a restaurant together & he became the Co-owner & Executive Chef of Antero Grill. Chef Woolley's creativity & innovative ideas came to life on the Antero Grill's menu, featuring "modern American cowboy cuisine”, to include Latin, Southwestern & Native American influences. In 2002, Chef David Woolley joined The Fort restaurant in Morrison, Colorado as the new Executive Chef & protégé of owner & food historian Sam Arnold. Woolley & Arnold traveled to Mexico, with chef extraordinaire Rick Bayless, where they combed local markets, dined in traditional restaurants & mingled with the natives to capture the essence of early Mexico's diverse cuisine.
Woolley has become a food authority in the Denver chef scene, having appeared regularly as a guest chef on KUSA's 9 News. His national appearances include “FoodNation” with Bobby Flay, “Unwrapped” on the Food Network and “Taste of America” on the Travel Channel. Most recently, Woolley was the recipient of a MenuMasters Award for “Best Limited Time Offer” for 2009 at the National Restaurant Show in Chicago, 2010.
Fast-forward & today Chef Dave is crafting new product development for a 450+ unit, one billion dollar restaurant group. Chef David Woolley is the Corporate Executive Chef for Red Robin Gourmet Burgers. Chef Dave has shared these 3 special recipes for our readers.
Wrangler's Meatloaf
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3 ½ pounds lean ground beef
¾ pound finely ground pork
2 eggs
¾ cup breadcrumbs
1 teaspoon fresh parsley, chopped
½ teaspoon dry mustard powder
½ teaspoon paprika
½ teaspoon Cajun seasoning
1 cup green chilies, chopped
½ teaspoon Italian seasoning
½ ounce dried mixed wild mushrooms, reconstituted and finely chopped
1 teaspoon New Mexican red chile powder
3 splashes Worcestershire sauce
5 splashes Cholula hot sauce
1 tablespoon ketchup
1 teaspoon fresh garlic, finely minced
1 medium yellow onion, diced
3 strips apple wood smoked bacon, diced small
1 ½ teaspoon kosher salt
1 teaspoon ground black pepper
Pre-heat oven to 375ºF. Sweat garlic, onion and bacon. While sweating, thoroughly mix all other ingredients together in a mixing bowl. When onion is translucent, garlic, onion and bacon are ready to fold into other ingredients.
Prepare a 2 to 2½ pound loaf pan by spraying with non-stick spray and lining the bottom with parchment paper. Take meatloaf mixture and place in loaf pan, kneading down with hands. Bang pan on a table in order to remove air pockets from mixture. Use fingers to tuck edges of mixture in the pan and form a smooth dome-shaped top (similar to an already baked loaf of bread). Place loaf pan on a sheet pan to catch drippings. Cover loosely with aluminum foil. Bake in oven for approximately 1 hour and 15 minutes, or until internal temperature reaches 120ºF.
Take out of oven and let rest for 30 minutes before serving. Cut to desired thickness.
Yields: 8-10 servings
Recipe provided by Chef Dave Woolley
Roasted Sweet Corn Mashed Potatoes
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10 medium-sized russet potatoes, peeled and cut into eighths
6 shallots
½ cup olive oil
½ pound butter, melted
½ pound warm cream cheese (butter and cream cheese can be warmed together)
2 teaspoons sour cream
2 cups roasted sweet corn
Kosher salt to taste
3 pinches white pepper
Boil all potatoes in salted water until soft.
Meanwhile, roast shallots in oil at 350ºF for 10 minutes or until golden brown (stirring occasionally). Transfer to a food processor and puree. Add the rest of the ingredients and blend to desired texture.
Yields: 8 servings
Recipe provided by Chef Dave Woolley
Roasted Beet and Feta Salad
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4 medium roasted beets (*see Cook’s Note)
1 tablespoon plus 1 teaspoon good extra virgin olive oil, divided
2 teaspoon white wine vinegar
¼ teaspoon kosher or sea salt
4 ounces feta cheese, crumbled
5 ounces spring mix or baby salad greens
¼ cup toasted pecans, chopped (*see Cooks Note)
3 heirloom tomatoes, cut into eighths
Prepare beets. In a medium bowl, whisk remaining 1 tablespoon oil, vinegar, and salt. Toss beets in dressing.
Arrange beets on a platter with salad greens, tomatoes and pecans. Top with crumbled feta. Serve immediately.
*Cooks Note:
- Roast Beets
They have a sweeter, deeper flavor than their boiled brethren and their skin slip off more easily. Preheat oven to 375ºF. Rinse beets clean and place on a large sheet of aluminum foil. Drizzle beets with a tablespoon or two of vegetable or olive oil. Sprinkle with salt, if you like. Fold foil over beets and seal package shut. Bake until beets are tender. The amount of time will vary greatly depending on the size of the beets, number of beets, and how fresh the beets are, anywhere from 25 to 60 minutes. Let sit until cool enough to handle, peel, and use as you like!
- Toasted Pecans
Spice up the pecans with cinnamon, mild red chile powder, brown sugar and a little salt while toasting if you like to change it up.
Yields: 6 salads
Recipe provided by Chef Dave Woolley
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