Julien's Journal September 2016 (Volume 41, Number 9) | Page 56

At Your Table

Nick & Emily Puls, Kevin
Scharpf, Ryan Boughton.
Contributed photo.

Roasted potatoes with garlic scape pesto. Contributed photo.

Chef Miles Breed is a 2002 graduate of
The Culinary Institute of America and is
currently the Director of Dining Services at
Clarke University in Dubuque, IA.
His passion for local foods can be summed
up with one phrase: “Buying local makes a
positive impact on your community!” Miles
will prepare the following recipe.
Roasted Potatoes with Garlic Scape Pesto
Serves 4-6 people
2 lbs. red potatoes, quartered
8 oz. garlic scapes, washed and trimmed
3/4 cup olive oil
Salt and pepper
For the pesto: Combine the garlic scapes and

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a 1/2 cup of the olive oil in a food processor
and puree until smooth. Scrape the sides of
the food processor and season to taste with
salt and pepper.
For the potatoes: Toss the potatoes with
the remaining olive oil and season with salt
and pepper. Roast in a 350-degree oven
until golden brown and tender. Remove
from the oven and immediately toss with
2-3 tablespoons of the scape pesto. Serve
immediately.
Chef Kevin Scharpf has worked in the restaurant industry for over 14 years, starting
as a dishwasher at an early age. Following
his passion for working in the kitchen, he
continued his education at Le Cordon Bleu

of Culinary Arts in Minneapolis, MN. During his time at school, he worked at Hotel
Sofitel in their fine dining restaurant, La
Fougasse. This is where he built the fundamental foundation that led him to working
at the acclaimed Restaurant Daniel in New
York City. He worked side by side with chefs
from all over the world, learning cuisines
from many different countries. It was at
Restaurant Daniel where Kevin learned
his passion for fine dining food and the
understanding of caring for the product
you work with.
Kevin moved back home to Galena, IL, to
marry his high school sweetheart and continue his career in Dubuque, IA. He worked
at the Diamond Jo Casino for the last six
years as the Executive Sous Chef, honing his
management skills and perfecting his craft
through state competitions. Winning first
place in 2014 at the Taste of Elegance and
winning a trip to the National Pork Summit
in Napa Valley, CA. Kevin has taken his life
experience of the culinary industry into
opening Brazen Open Kitchen | Bar. After
opening Brazen in 2015, Kevin was named
one of FSR magazines 2016 “40 under 40”