This winter, The Lodge at Blue Sky in Wanship announced the welcoming of a new Executive Chef, Guillermo Tellez. A Mexico native and the first recipient of the James Beard Foundation’s Felipe Rojas-Lombardi Award of Achievement for Hispanic Chefs, Tellez originally hails from Hidalgo in Michoacan, Mexico, and says he discovered his passion for cooking early on.
Executive Chef Guillermo Tellez
With over 30 years of culinary experience, Tellez has left his mark on various distinguished restaurants, including Charlie Trotter’s New York Sodexho, Executive Dining Concepts, Red Owl Tavern in Pennsylvania, and Flora Farms in Baja California’s San Jose Del Cabo. I recently had the pleasure of getting to know Chef Tellez and his cooking during a luncheon at Blue Sky’s Yuta restaurant with a few other members of the media. It was quite impressive.
Gracie’s Beet Salad
Chef Tellez works closely with Lynsey Gammon, Blue Sky Lodge’s Director of Farming, who employs regenerative methods at the onsite Gracie’s Farm. Together, they collaborated on the Yuta menu, drawing inspiration from the farm’s abundant harvest of greens, garlic, tomatoes, root vegetables, honey, and herbs, among other seasonal produce. That collaboration and creativity is evidenced in dishes such as Gracie’s Beet Salad with ruby red grapefruit, plums, edible flowers, and dusted with dukkah.
Everything Hawaiian Bread
At Yuta, the “Everything Hawaiian Bread” baked in-house is completely addictive, light and airy with crispy, crunchy toppings and served with Lodge-cultured butter sprinkled with black lava salt. It’s one of a number of tempting items from the “Snacks” menu at Yuta, which also includes Wagyu Tartare, Caviar Hash Browns, feuille de brick-wrapped Pork Ribs, Lamb Kefta and more.
Hiramasa Crudo
An appetizer of Hiramasa Crudo was simply outstanding – citrus-cured hiramasa (aka yellowtail amberjack) with apple vierge and candied buddha’s hand. Thai Curry with scallops and sea bass; Tagliatelle with truffle butter; Sweet Potato Soup; and Grilled Romanesco are equally appealing appetizer menu items at Yuta.
Ginger-Marinated Tuna
Another outstanding seafood offering from Chef Tellez’ kitchen is Ginger-Marinated Tuna, which is sushi grade tuna served with avocado puree, potato tuile, and a sprinkling of furikake.
Cauliflower
There are a number of vegetarian-friendly dishes on the new Yuta menu, including Parsnip Pear Soup, Gem Lettuce Salad, Black Bean Miso Burger, and a killer roasted Cauliflower entree with cauliflower puree and black garlic chimichurri with capers.
Sous Vide Beef
The dish that really wowed me was Chef Tellez’ Sous Vide Beef with truffle sausage morels, Meyer lemon pea puree, spring peas and kale. The beef was so tender you could cut it with a soup spoon, and oh-so flavorful!
Striped Bass
For fish lovers, it would be hard to top Tellez’ incredible Striped Bass, with salt roasted turnip, calvados beurre blanc, and green apple. Although, a couple of other fish dishes on the new Yuta menu looked pretty enticing too: Halibut with yuzu kosho cauliflower puree and mushroom; and the Varlaks Salmon with pepper jus, preserved lemon, marble potato, and blistered shishito.
Dessert Assortment
An eye-popping dessert assortment – the highlight of which was a luscious poached pear – brought our luncheon to a very sweet end. Kudos to Chef Tellez and the Yuta team on their spectacular new menu, which is well worth a trip to Wanship to indulge in.
Photos by Ted Scheffler
Culinary quote of the week: “I hate television. I hate it as much as peanuts. But I can’t stop eating peanuts.” Orson Velles
