Chef’s Connection
Operator Interviews
Chef Bernard Russ
Chef Matt Kline
Chef Todd Foutty
Steve Hammel
Chef Jonathan Dye
Chef Bernard Russ
Culinary Assistant
Hallmark Cards, Inc.,
Kansas City, MO
Recipes: Dill and Sour Cream Potato Gratin; Southwest Chili Potato Bake
Interview:
At the Hallmark Cards, Inc. corporate headquarters where the focus is on making others feel remembered, cherished and happy, it is Bernard Russ’ job to make sure the employees feel the same level of appreciation when it comes to the food they are eating. As a Culinary Assistant for the Kansas City, MO-based company, Russ regularly looks for new dishes that appeal to the 3,700 employees who pass through the corporate headquarter dining rooms each day. During the winter months, Russ uses several products from Basic American Foods to create some comfort food favorites. One of his creations is the Dill and Sour Cream Potato Gratin, made with Basic American Foods Golden Grill Russet™ Premium Hashbrown Potatoes. “They hold better and have more texture than sliced potatoes,” he notes. Layered with fresh dill, sour cream and cheese, then baked until golden brown, Russ cuts the potatoes into triangles and often serves them with salmon. Russ likes the addition of dill because it pairs well with both fish and potatoes, and adds attractive flecks of color. Another cold weather warm-up now appearing on his menu at Hallmark is Southwest Chili Potato Bake. This dish is also made with Golden Grill Russet™ Premium Hashbrown Potatoes, and is combined with Basic American Foods Quick-Start® Home Style Chili to make a zesty casserole. Although the Southwest Chili Potato Bake is often served as a side dish, Russ can easily make it a special entrée by adding cooked ground beef to the mix.