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Brian Huston

BlueStar Chef

Evanston, IL

After attending Ohio University and the Culinary School of Kendall College, Chef Huston worked his way through some of Chicago’s most prominent restaurants under many outstanding chefs.  During his time at Spiaggia, Paul Bartolotta, gave Chef Huston advice he would never forget.  “I was once told that if you love [home] so much, the best thing to do is get out of town and bring something new back to the city you love” and that is exactly what Chef Huston did.

Huston took off for San Francisco where he worked with Judy Rodgers for two years at Zuni Cafe.  He also traveled through Europe to study international cuisine.  Returning to Chicago, he spent time working under Paul Kahan of Blackbird, who became a very important culinary mentor.  His last journey was to Colorado where he worked for six and a half years in various restaurants including The Kitchen in Boulder, CO.  Finally back home in Chicago he worked with Paul Kahan at Avec.  The two opened the gastropub, The Publican in 2008, with Huston as the chef de cuisine.

Chef Brian Huston worked as the chef de cuisine of The Publican for six years before stepping down in March of 2014 to focus on the opening of his own restaurant, Boltwood.  Boltwood, located in Evanston, Illinois, was named after the freshman wing at Chef Huston’s former high school.  He wanted the name to represent “the start of a new journey, a place that is uniquely diverse, a place that feels alive with energy and enthusiasm and a place where relationships are built.”  Chef Brian Huston wanted to introduce “a new-American restaurant with an ever-changing and locally-sourced menu that is both adventurous and approachable” to his hometown.

Favorite Products
Recipe

Grilled Steak & Broccoli with an Asian flare

Steak marinade:

  • 1/4 cup star anise
  • 1 Tablespoon black peppercorn
  • 1 Tablespoon garlic
  • 1 Tablespoon ginger
  • 2 Tablespoons rice wine vinegar
  • 1 cup mirin
  • 3/4 cup soy sauce
  • 2 cups olive oil

1) Blend all ingredients in a blender except olive oil in mixer. Slowly add olive oil to emulsify.
2)Marinate steaks at least two hours ahead or overnight.
3) Preheat oven to 350.
4) Preheat charbroiler top to medium-high.
5) Set a roasting rack in a roasting pan.
6) Grill meat on charbroiler for two minutes on each side. Moving the meat 45 degrees after each minute to produce nice diamond grill marks. Place meat on roasting rack and transfer roasting rack to oven for 8-10 minutes or until center of meat registers about 125 degrees.
7) Pull meat from oven and let rest for five minutes

Broccoli:

1) Remove the bottom inch off each head of broccoli. Quarter each head of broccoli.
2) Blanch broccoli in boiling salted water (1 gallon of water to a cup of salt) for one minute and plunge in ice water until cold. Remove and dry.
3) While meat is in oven, grill broccoli until lightly charred, about two minutes per cut side or until warmed through.

Chili garlic dressing:

  • 1/2 cup samba chili paste
  • 1/4 cup honey
  • 3 heads roasted garlic
  • 3 shallots minced
  • 4 anchovies
  • 1 cup champagne vinegar
  • 2 cups olive oil
  • salt and pepper to taste

1) Blend all ingredients in a blender except olive oil in mixer. Slowly add olive oil to emulsify.
2) Slice meat and serve with a wedge of broccoli topped with chili garlic dressing.