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John Varanese obtained his BA in Food Service Management and AS in Culinary arts from Johnson and Wales University in South Carolina. During his enrollment there, Varanese was Kitchen Manager for Magnolias, a landmark in Southern cuisine, for three years. Varanese refined his skills and participated in a creative and financially successful environment. Varanese set himself apart from other chefs quickly after displaying his accomplished understanding of business finance. While working in Magnolias, Varanese revealed his great ability to control costs while producing very high quality cuisine using only the freshest local ingredients.
The greatest challenge in Varanese’s restaurant experience came in 1998 when Azalea, in Louisville, Kentucky, offered him the position of Executive Chef. At Azalea, Varanese developed his management style, personality and culinary flair. After 3 years at Azalea, Varanese’s culinary and business skills peaked--he was ready to begin plans for his own restaurant. Varanese spent the past 4 years as the Executive Chef at the Cardinal Club while planning his own restaurant. He resigned at the Cardinal Club to focus on opening Varanese in August 2007.
Varanese settled in Louisville because of its successful independent dining scene, and he believes that the people of Louisville will appreciate fresh ingredients, prepared with a creative flair and a culturally diverse menu. Varanese’s eclectic menu boasts an array of options from stuffed grape leaves, and fried green tomato salad, to new signature entrées: the seared boneless pork chop, and caramelized orange salmon. Finish with a fried banana accompanied by a house-made oatmeal cookie dough ice cream dessert. This eclectic Mediterranean style restaurant will comfortably seat 150 guests between its bar, dining room and four seasons patio. The four seasons patio of Varanese is an addition to the building, which has a dramatic 20-foot slate water wall. The space is enclosed by a serpentine of glass doors, which retract to offer an outdoor dining experience. Varanese is located at 2106 Frankfort Ave. in the Historic Clifton neighborhood. |
Competition Recipe
Kentucky Paddlefish Stuffed with Kentucky Shrimp
Kentucky Paddlefish Stuffed with Kentucky Shrimp Served Over
Roasted Poblano and Tomato Risotto Topped with Cilantro and Chipotle Sour Cream
Ingredients
4 ounces blended oil
¼ cup onion, diced
¼ cup celery, diced
½ pound Kentucky shrimp, chopped
2 cups French baguette, diced
¼ cup chicken stock
2 ounces white queso (Mexican Cheese), shredded
Salt and pepper to taste
Four 6-ounce paddlefish filets
Season fish with salt and pepper
Garnish:
Cilantro sprigs
Fried tortilla strips (Use a fryer or 1 inch of oil in pan and heat to 350-degrees. Cook until crisp)
Cooking Method
Preheat the oven to 400°. In a skillet add 2 ounces of oil and heat. Add the onion and celery and cook until translucent. Add the shrimp and cook until color changes. Add the bread and enough chicken stock until moist. Mix in the cheese and season to taste. Let cool. Place about 2 ounces of stuffing on each paddlefish filet. Roll the fish into a log shape and truss with butcher’s twine. Heat 2 ounces oil in a skillet, add fish cook until browned on all sides. Bake for about 10 minutes or until the center is warm. Cut the string and slice the paddlefish. Serve over risotto and top with pico de gallo and drizzle with the cilantro and chipotle sour creams. Garnish with fried tortilla strips and cilantro sprig
Risotto
3 cups water
2 ounces blended
½ cup onion, diced
2 cups Arborio rice
1 poblano pepper, diced
1 tomato, diced
1 cup tomato sauce
Cumin, chili powder, salt and pepper to taste
Bring the liquid to a simmer. In a large pan, heat the oil. Sauté the onion and pepper until translucent. Add the rice and brown slightly. Add 1/3 of the water and tomato. Simmer until the liquid has evaporated. Repeat two more times and tomato sauce the last time and simmer until all of the liquid has evaporated. Season with cumin, chili powder, salt and pepper.
Cilantro Sour Cream
½ cup sour cream
Juice of one lime
1 tablespoon cilantro, chopped
Salt and pepper to taste
Mix the ingredients together.
Chipotle Sour Cream
½ cup sour cream
Juice of ½ lime
½ teaspoon chipotle, minced
Mix the ingredients together.
Pico de Gallo
2 tomatoes, diced
½ English cucumber, strip cucumber with peeler, seeded and diced
Juice of ½ lime
½ teaspoon cilantro, chopped
Salt and pepper to taste
Toss the ingredients together.
Chefs Favorite Easy to Prepare Seafood Recipe
Spicy Shrimp, Sausage and Grits
Ingredients
2 ounces Blended Oil
2 pounds 16/20 Kentucky shrimp, peeled and deveined
1 cup andouille sausage, cut in half-moon slices
½ cup tasso ham, julienne
In a hot skillet add the oil. Sauté the shrimp about 2 minutes until they change color and become firm then add the sausage and ham. Cook until the meat slightly sticks to the bottom of the pan. Add the chicken velouté and simmer, scraping all the fond from the bottom of the pan. Serve over the cream cheese grits.
Chicken Velouté
1 quart chicken stock
Roux (1 ¼ cup flour and 1 cup butter cooked together until nutty aroma is achieved).
½ cup heavy cream
Salt and pepper to taste
Bring the stock to a simmer. Wisk in the roux ½ at first and adjust the thickness by adding a little at a time. When finished slowly wisk in the heavy cream. Season to taste.
Cream Cheese Grits
1 cup heavy cream
5 cups water
2 cups grits, quick grits
6 ounces cream cheese, cubed
Salt and taste
Bring the cream and water to a simmer. Whisk in the grits. When grits begin to thicken, stir in the cream cheese. Season to taste.
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