Luxury Experience - The Online Resource for the Discerning Consumer
Home | Testimonials | Who We Are | Contact Us | Subscribe | Links | Media Kit
Home
Destinations
Hotels and Resorts
Spas
Restaurants
Chefs' Recipes
Liquor Cabinet
Wine Cellar
Music Scene
Adventures
Fashion
Arts and Antiques
Performances
Luxury Products
Publisher's Notes
Awards
Events
Gastronomy
Travel News
Subscribe
Site Search


Chef Meredith Flavin Recipes - Prime 44 West at The Greenbrier®, White Sulphur Springs, WV, USA PDF Print E-mail
Written by Debra C. Argen   
Chef Meredith Flavin - The Greenbrier Hotel - photo by Luxury ExperienceChef Meredith Flavin of Prime 44 West at The Greenbrier® - America's Resort located in White Sulphur Springs, West Virginia shines brightly as the talent in the kitchen of the upscale steakhouse named for native West Virginian Jerry West who played for, and later coached, the Los Angeles Lakers. She graciously shares her recipes for Sautéed Escargot with Black Garlic Butter and Seared Hudson Valley Foie Gras to tempt your palate into dining at Prime 44 West. Bon Appetit!

 

We had the pleasure of meeting Sous Chef Meredith Flavin after having an excellent dinner at Prime 44 West during our stay at The Greenbrier® - America's Resort in early February 2016. Named for native West Virginian Jerry West, who won 10 NBA championships during his time with the Los Angeles Lakers first as a player and later as a coach, there is a high expectation from its clientele, which Chef Meredith Flavin and her team easily excel.

Chef Meredith Flavin - photo by Luxury Experience
Chef Meredith Flavin

Born in Dallas, Texas, Chef Meredith Flavin developed a love of cooking at a young age as her father was the director of food and beverage at a large hotel. Growing up in the hospitality industry, it was a natural progression that she enrolled in the culinary apprenticeship program at The Broadmoor Hotel in Colorado Springs, Colorado, a historic and luxury hotel of similar size (over 700 rooms) much like The Greenbrier in White Sulphur Springs, West Virginia, which provided her with an excellent culinary background.

After graduation, she honed her culinary skills working as the Sous Chef at Mambu in Nashville, Tennessee, and at the private golf and country club, Brook Hollow in Dallas, Texas, before joining The Greenbrier in 2011, where she worked for 2 years at the Italian restaurant, The Forum. Her current position is Sous Chef of Prime 44 West, the resort's upscale steakhouse.

Prime 44 West - The Greenbrier, WV, USA
Prime 44 West

Every chef has their favorite go-to ingredients, and for Chef Meredith Flavin, its butter and pancetta, because "everything tastes better with either of those." Two of her favorite items on the Prime 44 West menu include the sea bass entrée and also the escargot.

When not working at Prime 44 West or creating new recipes, she likes to spend her free time golfing, or just spending time with her two sons.

Chef Meredith Flavin graciously shares two of the recipes from Prime 44 West at The Greenbrier® - America's Resort to tempt your palate into dining at the restaurant. Bon Appétit!

Sous Chef Meredith Flavin Recipes -
Prime 44 West at The Greenbrier
® - America's Resort
Sautéed Escargot with Black Garlic Butter
Seared Hudson Valley Foie Gras

Escargot - Prime 44 West - The Greenbrier - photo by Luxury Experience

Sautéed Escargot with Black Garlic Butter
Yield:  1 Serving

Ingredients

8
 
Escargot
4
Ounces
Black Garlic
3
Pieces
Grilled Sourdough Crostini
1
Ounce
Trumpet Mushrooms
   
Garlic, minced
   
White Wine
   
Fine Herbs

Method: Grill sourdough crostini. In sauté pan add oil garlic and escargot. Deglaze with white wine. Add Black garlic butter, trumpet mushrooms and heat through. Season with salt and pepper to taste. Finish with fine herbs.

Black Garlic Butter
Yield 3 Pounds

Ingredients

3
Pounds
Butter, softened
1
Pound
Black Garlic
1
Cup
Leeks, shaved
1
 
Lemon, zested
   
Salt and Pepper, to taste

Method: Clean Black garlic and mince into a paste. Sauté leeks till tender deglaze with white wine. Mix all ingredients. Season to taste with salt and pepper.

Foie Gras - Prime 44 West - The Greenbrier - photo by Luxury Experience

Seared Hudson Valley Foie Gras
Yield:  1 Serving

Ingredients

3
Ounces
Foie Gras
1
Ounce
Beet Puree
1
 
Brioche Crouton, cut into a 2-inch round
4
 
Beet Chips
1
Tablespoon
Toasted Hazelnuts, rough chop
4
Dots
Salted Caramel
   
Arugula, garnish

Method: Sear foie gras and toast brioche. On long rectangle plate, place a line of beet puree on bottom of plate. Place brioche crouton in middle of plate. Top brioche with foie gras. Sprinkle hazelnuts around plate. Dot plate with salted caramel. Sprinkle arugula around the plate and place beet chips.

Beet Puree
Yield: 1 Quart

Ingredients

1
Quart
Roasted Red Beets, medium dice
4
Ounces
Orange Juice
1
Tablespoon
Honey
   
Salt, to taste

Method: Add beets, honey, and orange juice to vita prep (or food processor). Blend until smooth. Season with salt to taste.

Beet Chips

Ingredients

1
 
Red Beet
   
Salt and Pepper, to taste

Method: Slice beet thin on mandolin. Fry in 300 degree fryer till crisp. Toss with salt and pepper.

The restaurant is open for Dinner Monday through Thursday from 6:00 pm until 9:00 pm, and on Friday and Saturday from 6:00 pm until 10:00 pm. Contact the restaurant for reservations or information.

Chef Meredith Flavin, Edward F. Nesta, Debra C. Argen - photo by Luxury Experience
Edward F. Nesta, Chef Meredith Flavin, and Debra C. Argen

The restaurant has a dress code: Business casual attire, jackets are suggested for gentlemen. If denim is your preference, well-kept denim in a dark shade is theirs. Men's hats ands baseball caps are not permitted. Children ages 10 and older are required to wear attire similar to that of adults.

Read about our dining experience at Prime 44 West in the Restaurants section.

Read about our stay at The Greenbrier® - America's Resort in the Hotels and Resorts section, about our dining experience at The Forum in the Restaurants section, and about our adventures in the Adventures section.

The Greenbrier - America's Resort - White Sulphur Springs, WV, USA  

Prime 44 West
The Greenbrier
300 West Main Street
White Sulphur Springs, West Virginia 24986
United States
Telephone:       +1-855-729-3778 (option 1)
Website:           
www.Greenbrier.com
Facebook:        
www.facebook.com/TheGreenbrier
Instagram:        
www.instagram.com/The_Greenbrier
Twitter:              
https://twitter.com/The_Greenbrier
Pinterest:         
www.pinterest.com/thegreenbrier

Follow Prime 44 West on facebook at www.facebook.com/TheGreenbrier

Image By Amtrak (www.Amtrak.com): The White Sulphur Springs train station (WSS) is conveniently located next to The Greenbrier's Christmas Shop at The Depot! Amtrak offers regular train service to The Greenbrier from major cities including Washington, D.C., New York City and Chicago. Guests of The Greenbrier taking Amtrak to White Sulphur Springs can enjoy a 15% discount with promo code: V739. Amtrak also offers a comfortable Business Class car and a Sleeping Car on the Cardinal line.

Amtrak
White Sulphur Springs Station
315 West Main Street
White Sulphur Springs, WV 24986
Station Code: WSS
15% Discount Promo Code: V739
Website:          
www.Amtrak.com

Follow Luxury Experience on facebook at www.facebook.com/LuxuryExperience

© February 2016. Luxury Experience. www.LuxuryExperience.com All rights reserved.

 
< Prev   Next >
Home Performances Luxury Experience Company
Destinations Hotels and Resorts Spas Restaurants Chefs' Recipes Site Map...
Liquor Cabinet Wine Cellar Music Scene Adventures Fashion Arts and Antiques
Luxury Products Publisher's Notes Awards Events Gastronomy Travel News

Luxury Experience Company
Luxury Experience - Like Us On Facebook

 

 

 


All copyrights reserved, Luxury Experience Company.
44 Amogerone Crossway #1573, Greenwich, CT, 06830, USA +1.203.358.9701
Luxury Experiences, Products, Services
A Host Matters Website