MONROE - Ryan Boughton of One Eleven Main in Galena, Ill. will be the guest chef at A Taste of Spring event, hosted by Monroe Arts Center, from 5 to 9 p.m. Monday, May 6.
According to event organizers, Boughton's philosophy of cooking was founded on the relationships he has built with not only with chicken, beef, and hog farmers, but also vegetable growers and purveyors of local, seasonal ingredients that make their way into the dishes he prepares.
A Taste of Spring, held at Peppercorn Banquets at Ludlow Mansion in Monroe, is a fundraiser for the MAC. The annual event has a tradition of presenting an elegant meal along with an auction featuring one-of-a-kind art and artisan creations.
Like most artists, Boughton pours his personal passion into his culinary creations, according to a MAC news release. Guests at A Taste of Spring will gain an understanding of how ingredients "sourced from the backyard" are put into familiar dishes that are elevated to extraordinary.
Boughton began as a bus boy at a restaurant in Burlington, Iowa. Originally just there for a job, it didn't take long before he was in the kitchen asking the chef what he could teach him to do. Soon he was supporting the chef as a utility cook - taking on tasks like cutting steaks and cleaning vegetables.
One evening, amidst the chaos in the kitchen, the song "What a Wonderful World" by Louis Armstrong came over the radio. Boughton started thinking that "there might be something to this," as he realized how much he enjoyed the atmosphere despite the hectic pace. But with a college football scholarship in his future and plans to become a history teacher, he figured that the closest he would get to a restaurant career might be to own a sports bar. When Boughton's football plans were sidelined with a shoulder injury and he began looking for a new life's direction, he decided to pursue something he already enjoyed - cooking.
Boughton has been at One Eleven Main in downtown Galena since 2007 when the restaurant opened. Restaurant owner Jack Coulter had a vision for an establishment that would not only be complementary to the tourism trade that Galena is known for, but also to provide an experience for local residents who would benefit from knowing where their food was coming from.
As the chef, Boughton knew he wanted to focus on simple, regional foods that would make people feel comfortable with what they were eating. Using local producers just made sense with his moral cooking fiber. He wanted to provide a menu that didn't intimidate and would stick to the ethnic roots in the region. He wanted to "cook foods our moms would have made if they had another $20 in their budget and another three hours to work with."
The walls of the restaurant are lined with photos of the local farmers and regional food artisans that supply the restaurant. These photos represent the relationships that Boughton and Coulter have built with those producers.
"Early on, we had to demonstrate that we could buy in volume," Boughton said, "and we laid the foundation for gaining trust by paying the same day. Eventually, the growers began asking what they should plant. Together we look at what makes sense for the seasons."
Depending on the weather, the menu for A Taste of Spring may be a first taste of the light, fresh flavors of the early season - with ingredients like watercress, fresh mushrooms, and likely some hoophouse tomatoes. But Boughton said he also plans to incorporate some of the last tastes of fall - perhaps creating a dish involving roasted root vegetables.
"We're gonna start a fire," said Boughton, who loves cooking outside over an open flame.
For the event, Boughton plans to work with Parrfection Produce, a supplier of fresh vegetables, fruits, and herbs in southwestern Wisconsin. He'll likely incorporate Green County beers or distillates into a sauce to complement the flame-roasted vegetables. And he'll also be adding more local flavor by teaming up with culinary students from Blackhawk Technical College, according to the news release.
"Doing things from scratch takes time, but it doesn't need to be complicated," Boughton said. "Incorporating local ingredients offers flexibility, and you can make an amazing offering while shopping close to home."
A Taste of Spring at Peppercorn Banquets, which includes wine, live music with Latin/jazz guitarist Frank Calvagna, and the live art auction - is $75 ($45 tax deductible) for individual tickets and tables of eight are $400 ($240 tax deductible).
For reservations, call 608-325-5700. The reservation deadline is Friday, April 26.
More information can be found at www.monroeartscenter.com.
According to event organizers, Boughton's philosophy of cooking was founded on the relationships he has built with not only with chicken, beef, and hog farmers, but also vegetable growers and purveyors of local, seasonal ingredients that make their way into the dishes he prepares.
A Taste of Spring, held at Peppercorn Banquets at Ludlow Mansion in Monroe, is a fundraiser for the MAC. The annual event has a tradition of presenting an elegant meal along with an auction featuring one-of-a-kind art and artisan creations.
Like most artists, Boughton pours his personal passion into his culinary creations, according to a MAC news release. Guests at A Taste of Spring will gain an understanding of how ingredients "sourced from the backyard" are put into familiar dishes that are elevated to extraordinary.
Boughton began as a bus boy at a restaurant in Burlington, Iowa. Originally just there for a job, it didn't take long before he was in the kitchen asking the chef what he could teach him to do. Soon he was supporting the chef as a utility cook - taking on tasks like cutting steaks and cleaning vegetables.
One evening, amidst the chaos in the kitchen, the song "What a Wonderful World" by Louis Armstrong came over the radio. Boughton started thinking that "there might be something to this," as he realized how much he enjoyed the atmosphere despite the hectic pace. But with a college football scholarship in his future and plans to become a history teacher, he figured that the closest he would get to a restaurant career might be to own a sports bar. When Boughton's football plans were sidelined with a shoulder injury and he began looking for a new life's direction, he decided to pursue something he already enjoyed - cooking.
Boughton has been at One Eleven Main in downtown Galena since 2007 when the restaurant opened. Restaurant owner Jack Coulter had a vision for an establishment that would not only be complementary to the tourism trade that Galena is known for, but also to provide an experience for local residents who would benefit from knowing where their food was coming from.
As the chef, Boughton knew he wanted to focus on simple, regional foods that would make people feel comfortable with what they were eating. Using local producers just made sense with his moral cooking fiber. He wanted to provide a menu that didn't intimidate and would stick to the ethnic roots in the region. He wanted to "cook foods our moms would have made if they had another $20 in their budget and another three hours to work with."
The walls of the restaurant are lined with photos of the local farmers and regional food artisans that supply the restaurant. These photos represent the relationships that Boughton and Coulter have built with those producers.
"Early on, we had to demonstrate that we could buy in volume," Boughton said, "and we laid the foundation for gaining trust by paying the same day. Eventually, the growers began asking what they should plant. Together we look at what makes sense for the seasons."
Depending on the weather, the menu for A Taste of Spring may be a first taste of the light, fresh flavors of the early season - with ingredients like watercress, fresh mushrooms, and likely some hoophouse tomatoes. But Boughton said he also plans to incorporate some of the last tastes of fall - perhaps creating a dish involving roasted root vegetables.
"We're gonna start a fire," said Boughton, who loves cooking outside over an open flame.
For the event, Boughton plans to work with Parrfection Produce, a supplier of fresh vegetables, fruits, and herbs in southwestern Wisconsin. He'll likely incorporate Green County beers or distillates into a sauce to complement the flame-roasted vegetables. And he'll also be adding more local flavor by teaming up with culinary students from Blackhawk Technical College, according to the news release.
"Doing things from scratch takes time, but it doesn't need to be complicated," Boughton said. "Incorporating local ingredients offers flexibility, and you can make an amazing offering while shopping close to home."
A Taste of Spring at Peppercorn Banquets, which includes wine, live music with Latin/jazz guitarist Frank Calvagna, and the live art auction - is $75 ($45 tax deductible) for individual tickets and tables of eight are $400 ($240 tax deductible).
For reservations, call 608-325-5700. The reservation deadline is Friday, April 26.
More information can be found at www.monroeartscenter.com.