Get Cookin' With...Steak 48's Chef Jeffery Taylor

With a lifelong passion for cooking and more than 20 years of experience helming the kitchen at top restau­rants across the country, Steak 48’s regional executive chef, Jeffery Taylor, brings extensive high-end steakhouse knowledge to the table.

Taylor spent 14 years with Del Fris­co’s Restaurant Group before joining the Steak 48 team in 2015 to open the company’s first restaurant in Houston. This followed months of intensive training under the Maestros’ tutelage at their Scottsdale locations, including Dominick’s Steakhouse and Steak 44. In 2019, Taylor accepted the position of regional executive chef overseeing culi­nary operations for Steak 48 Chicago.

The interior of this popular hotspot is a warm and contemporary inter­pretation of the traditional American steakhouse featuring private floor-to-ceiling glass dining suites looking into the kitchen and a variety of lively dining room options. The second floor offers diners beautiful views from an elegant outdoor patio.

Besides offering a great steak­house experience, the folks at Steak 48 Chicago love to give back. Under the direction of Oliver Badgio, chief brand officer at Prime Steak Con­cepts, with support from Agency H5, the restaurant regularly hosts and supports nonprofit events. In 2021, this included the YWCA, The Service Club of Chicago, Shedd Aquarium and Lincoln Park Zoo, among others. The list doesn’t include the restau­rant’s countless donations to charity auctions through gift certificates, virtual cooking classes and more.

When Chef Jeff is not in the kitchen, he enjoys spending time with his fam­ily and collecting classic and vintage sneakers. He shared one of his favorite holiday dishes—Bourbon Glazed Sweet Potatoes—which he calls “a must-have for all your gatherings this season.”

 BOURBON GLAZED SWEET POTATO RECIPE:

 Ingredients

• 5lbs of sweet potatoes
• Olive Oil
• Salt and Pepper (to taste)
• Cornstarch
• Bourbon (to taste)
• 1 tsp Vanilla Bean Paste  
• 2 cups of Chicken Broth
• 1 ½ tsp butter
• Marshmallow Fluff or marshmallows for topping

 Directions:

• Peel and dice sweet potatoes into ½ inch cubes  
• Toss sweet potatoes in olive oil until covered and season with salt and pepper to taste
• Transfer sweet potatoes to a baking tray and roast them at 325* F in an oven for 35-45 minutes or until tender when poked with a fork

 For the Bourbon Glaze:

• Reduce chicken broth by half, thicken with a cornstarch slurry over a medium heat, constantly whisking to prevent lumps.
• Add ¼ tsp of vanilla bean paste per 2 cups of liquid
• Finish with a dash of your favorite Bourbon to taste and allow the alcohol to cook off

Dish assembly:

• Once the sweet potatoes are cooked, heat in a sauté pan with a pat of butter
• Add 2 tbsp of glaze per 1 ½ cups of sweet potatoes  
• Top with marshmallow fluff or marshmallows and toast in the oven or with a culinary torch until golden brown.