Winner 2024

Jon Dubrick

Who knew hearing, “You’ll never make it as a chef!” from a second-semester culinary instructor would ignite such passion and drive in Jon Dubrick.

To say Jon went on to be a successful chef is an understatement of his 21 years in the business.

Jon combines true culinary talent, a sincere passion for his craft and an endless quest for culinary perfection.

When asked if he has a signature dish, he replies with, “No, and I’m glad. I’m constantly trying to create new dishes and reinventing my classics with new flavor and consistency profiles—and always looking for new ways to impress the guest.”

Maple-Miso Glazed Sweet Potatoes with Beluga Lentils and Minted Yogurt

Maple-Miso Glazed Sweet Potatoes with Beluga Lentils and Minted Yogurt

  • Prep time 20 to 25 min
  • Cook time 30 to 40 min
  • Yield 4

Ingredients

  • Tuile Cookies (1 large tuile, 10 portions)
    • 2 1/2 tablespoons melted unsalted butter
    • 2 tablespoons honey
    • 3 tablespoons egg whites from about 1 egg
    • 5 tablespoons all-purpose flour
  • Garlic Mint Greek Yogurt Sauce
    • 1 1/3 cups nonfat plain Greek yogurt
    • 2 teaspoons finely chopped garlic
    • 4 teaspoons finely chopped mint
    • 1 teaspoon Kosher salt
    • 1 teaspoon ground black pepper
  • Tangy Beluga Lentils
    • 1/4 cup olive oil
    • 2 tablespoons unseasoned rice vinegar
    • 1/2 teaspoon kosher salt
    • 2 cups cooked beluga lentils
  • Maple Miso Glazed Sweet Potatoes
    • 1/3 cup white miso paste
    • 1/3 cup maple syrup
    • 1/4 cup honey
    • 2/3 cup water
    • 1 tablespoon olive oil
    • 24 ounces sweet potatoes, washed and cut into 1-inch thick rounds, including ends
    • 1 tablespoon unsalted butter
  • Maple Miso Sweet Potatoes and Lentils
    • 1 1/3 cups Garlic Mint Greek Yogurt Sauce
    • 2 cups Tangy Beluga Lentils
    • 24 ounces Maple Miso Glazed Sweet Potatoes
    • 4 teaspoons toasted walnuts
    • 4 teaspoons toasted pepitas
    • 8 teaspoons chopped parsley
    • 12 tuile pieces (about 2 ounces)

Preparation

To Prepare Tuiles:

  1. Preheat the oven to 330 degrees Fahrenheit.
  2. Whisk together all ingredients until smooth and thick but spreadable; you may want to sift your flour before whisking. For the best results, let the batter rest for 5 to 10 minutes before baking.
  3. Test your batter by spreading a teaspoon of the mixture very thinly on a baking sheet lined with a silicone mat or parchment paper and baking at 330 degrees Fahrenheit for 1 to 2 minutes until the edges begin to brown. The finished tuile should be crispy, thin, and lightly golden. Shape your tuiles if desired immediately after baking before they cool and harden (see Chef Tips). NOTE: If the batter is too thick, add a small amount of egg white. If it is too thin, add a small amount of sifted flour.
  4. Spread the tuile batter in a very thin layer on the lined baking sheet with a spoon or thin offset spatula and bake at 330 degrees Fahrenheit for 8 to 12 minutes until the edges begin to brown and the tuile is golden brown overall. If you are making one large tuile, remove it from the sheet and allow it to cool before breaking it into shards. NOTE: If you are making multiple small tuiles, spread a tablespoon of batter in a thin circle on the baking sheet. Bake only a few at a time for 5 to 7 minutes per batch as you become comfortable with removing and shaping them after baking. Watch the tuiles for crisp edges and browning to know when they are done instead of relying on a timer.
  5. When the tuiles have cooled completely, store them in an airtight container at room temperature for up to 3 days.

To Prepare Garlic Mint Greek Yogurt Sauce:

  1. In a mixing bowl, combine all ingredients. Mix well. Cover and place it in the refrigerator until ready to use.

To Prepare Tangy Beluga Lentils:

  1. Combine oil, rice vinegar, and salt in a non-reactive bowl. Mix well to combine. Pour the mixture over the cooked lentils and gently toss to coat. Cool, cover, and place in the refrigerator until ready to use.

To Prepare Maple Miso Glazed Sweet Potatoes:

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Whisk the miso, maple syrup, honey, and water in a small bowl until smooth.
  3. Heat the olive oil in a large skillet over medium heat until almost smoking. Sear the sweet potatoes on each side for 1 to 2 minutes until browned.
  4. When the sweet potatoes are browned, carefully pour the maple miso mixture over the sweet potatoes.
  5. Add the butter to the skillet and bake at 400 degrees Fahrenheit for 8 to 10 minutes. Remove the skillet and gently flip the potatoes over. Bake for another 7 to 10 minutes until the sweet potatoes are fork-tender but still hold their shape. Keep the sweet potatoes warm until ready to use.

To Assemble Maple Miso Sweet Potatoes and Lentils:

  1. Place 1/3 cup of yogurt sauce into the center of each plate, spreading it out slightly.
  2. Place 1/2 cup of lentils into the middle of yogurt sauce.
  3. Place 6 oz of glazed potatoes around the lentils.
  4. Sprinkle 1 teaspoon of walnuts and pepitas over the glazed potatoes.
  5. Garnish with 2 teaspoons of chopped parsley and 3 pieces of tuile. Enjoy immediately!

Tips

- Toss the lentils with the dressing while they are still warm, then spread them out onto a pan or baking sheet to cool quickly before placing them in the refrigerator.
Korean and Japanese sweet potatoes are excellent choices for this dish as they are firmer and not as sweet as orange sweet potatoes. Experiment with different types of sweet potatoes to find your favorite!

- Silicone baking mats are available online and at many home goods and kitchen retailers.

- Traditional tuile cookies can be spread or shaped using a spoon or stencils before baking. Warm tuiles can be shaped by draping them over thin wooden dowels, rolling pins, or muffin tins. They will harden and become crispy as they cool. Some recipes call for scant amounts of shaved almonds to be added to the batter prior to baking. “Tuile” is the French word for “tile” as the classic shape is curved like a French clay roof tile.

Allergens

Milk, Eggs, Tree nuts, Peanut, Wheat, Soybean, Gluten

Nutritional Facts

Per server
  • Cal 580
  • Calories from Fat 210
  • Total Fat 23 g
  • Saturated Fat 4.5 g
  • Trans Fat 0 g
  • Cholesterol 10 mg
  • Sodium 820 mg
  • Carbohydrates 74 g
  • Fiber 11 g
  • Sugar 28 g
  • Protein 22 g