Steven Wilkinson’s Bio
Chef Steven Wilkinson is a graduate of Paul Smith’s College with a degree in the Culinary Arts.
Chef Wilkinson became the Executive Chef of at Woodcliff Hotel & Spa in January of 2006 after devoting five years in various positions including most recently as Executive Sous Chef. Chef Wilkinson's style blends traditional European cooking techniques with the freshest ingredients found locally and around the nation. His creations focus on a unique and defined blending of flavors and textures and he is well known for his fish and seafood presentations.
Chef Steven works with Woodcliff Hotel and Spa in giving back to community through his time and expertise for organizations such as Special Olympics, Dimitri house, and other local charities.
UPCOMING EVENTS
Horizons Recipe of the Month
Mango Jam
Great with Grilled Seafood or Chicken
Ingredients:
4 Fresh Mango, peeled and diced
1/2 Rice wine vinegar
1/3 Cup of sugar
1 ½ Teaspoon salt
2" Piece of ginger, peeled and grated
1 Jalapeno, seeded and deveined, chopped
5 Cloves garlic
1 Teaspoon cumin
1 Teaspoon ground coriander
½ Teaspoon tumeric
1 Cinnamon stick
2 Star anise
2 Tablespoons canola oil
2 Tablespoons organge marmalade or apricot jam
Method:
In a glass or stainless steel bowl, toss the mango with vinegar, sugar and
salt and set aside. Combine the next six ingredients in a food processor
and puree into a paste using the oil if needed. In a heavy bottom
sauce pot cook the paste over a low heat with any remaining canola oil
for ten minutes stirring constantly. Stir in mango and marmalade and
simmer about 15 minutes. Cool and remove cinnamon stick and star
anise. Will keep under refrigeration for one week or frozen for one month.
