MY HOTEL LIFE: Foodie Crib: Lisa Rose Starner

Foodie

Lisa Rose Starner

Foodie Crib
Grand Rapids, Michigan

Gig
Farm to Plate activist, Kitchen alchemist

Crib Specialty
Paella

Morsels on Foodie
Lisa is the LEED standard for sustainability lifestyle in the
area. She is a walking food encyclopedia with a
memorable laugh to go with her charismatic personality.

Her in-laws built their home in the northwest side of the city.
The Starners love for books, art and culinary adventures is
hand stamped in every area of their abode - from the
wall to wall books in the basement, to Seth's (Lisa's husband)
collection of single malt scotches and tequila, to their
Eames chair sets in the family and dining room.

After so many attempts at trying to get me to join her at the

table, I finally made it to one impromptu paella

dinner when her cousin, Nathaniel Rose, the winemaker

for Raftshol winery was in town.

Lisa Rose Starner's Paella

This recipe was originally given to me about 8 years ago by the culinary crew at San Chez. Over the years, I've tweaked it, and now make it from memory. This is probably my easiest and most favorite Sunday meal – my own proverbial Spaghetti Dinner, if you will. And, the paella holds up for the next day's breakfast - perfect scrambled in with eggs and topped with a bit of Humboldt Fog bleu cheese.
The paella pairs nicely with crisp white wines; or in the case of the impromptu Rose family wine tasting, try a pairing with Leelanau County's Raftshol Vineyards Pink Pyment (a mead, or honey wine) distilled from star thistle honey by my own cousin, Nathaniel Rose.

Ingredients, listed in order of appearance

1 medium onion

4 TBSP olive oil

2 oz sliced chorizio

6 oz chicken, cubed

1.5 cup paella or arborio rice

1 cup white wine – and an extra glass of wine for the chef

8 threads saffron

1.5 quarts chicken stock

½ cup canned tomatoes (I use my canned stewed tomatoes)

1 4oz can of clams

6-8 mussels (in shell or a small can, as preferred)

6-8 shrimp (shelled, or canned)

In paella or large iron skillet, saute onion, chorizio, chicken in olive oil over medium heat. Add rice to saute, cook until nutty brown. Deglaze browning rice with the white wine. Slowly add chicken stock, tomatoes, then add saffron and allow to bleed. Reduce heat, allow rice to cook until tender and liquid is almost absorbed. Stir in seafood. To add that paella crust, place skillet under the broiler on high for about 7 minutes.Serve at the table, breaking the crust as part of the presentation to release the aromas of saffron and seafood to whet the appetite of those at your table.