Trostel’s Greenbriar in Johnston, Iowa is the 7th restaurant that I’m judging food at for the 2014 Dine Iowa Grand Tasting Gala event in Des Moines, Iowa.
It has been a couple of years since the last time I attended the event, but I do remember it being full of flavor and fun. To get more information on this year’s event click here.
Chef Robert Anderson and I are the main judges. It is a privilege to get to work with him, the IRA staff, and members from the Soy and Beef Council.
During the next couple of weeks, leading up to the September 25th event, we have 9 different restaurants to visit. These restaurants are all across Iowa.
Trostel’s Greenbriar
Trosel’s Greenbriar first opened up in 1987 by Paul Trostel. Since then it has been a place where people in blue jeans, or even a business suit can celebrate a special occasion. If a fancier meal isn’t in the plans, the Greenbriar also offers pizzas, sandwiches, salads and lighter dishes.
The Chef at Trostel’s Greenbriar
Chef Trostel has a pretty impressive background. He has been named “Chef of the Year” by the Iowa Restaurant Association, has twice won the State of Iowa Taste of Elegance competition and in 2003 was a finalist in the National Taste of Elegance competition. He has also won numerous other culinary competitions sponsored by the Iowa Pork Producers and the Iowa Beef Council.
The Meal
Rules: With this event, each competitor will prepare a main entrée recipe utilizing Braveheart Black Angus Beef Ribeye, donated by Performance Food Group (at least six ounces of cooked beef must be used). Additionally, each competitor will prepare a Tofu (soft-silken or water packed) side dish or sauce (at least a 1⁄4 cup of tofu must be used).
Main Dish
We arrived at Trostel’s Greenbrair for a late lunch and we treated to a beautiful plate as well as an inviting, upscale environment. Our meal was called Trostel’s Two Generations Ribeye.
On the plate was a char grilled, gunpowder ribeye filet with horseradish parsnip potato puree holding it down. There was also 3 pinwheel ribeye caps placed on a roasted sweet corn pepper crouton. It was complimented by sliced tofu stuffed beets and finished with a Wild Horse Merlot reduction and poblano cream sauce.
This plate was amazing in the fact that it used the cap, along with a filet. It was also unique in the fact that the meal was inspired by Chef Troy’s dad and grandpa. The filet was done as his father would have, and the pinwheel caps were inspired by his grandpa. I thought that was such a treat to share his family tradition with us. And I’ll tell you what, it’s a very delicious one. The ribeye was cooked perfectly. For being a thicker 4 oz cut, I was impressed. Their “house” seasoning was very good. They call that ‘gunpowder’.
One of the more unique flavors was the poblano cream. It was a tofu base with seasonings in which made it taste exactly like an avocado. That was something Chef Adam whipped up. We were very impressed.
Everything about this meal paired wonderfully. I was scraping the plate for whatever Wild Horse merlot reduction and poblano cream sauce I had left.
Chef Troy Trostel, and Chef Adam displayed a wonderful plate. He should be proud of his presentation.
Contact Trostel’s Greenbriar in Johnston:
Lunch
Mon-Fri: 11:00AM-2:00PM
Dinner (Bar opens at 4:00pm)
Mon-Thurs: 5:00PM-9:00PM
Fri-Sat: 5:00PM-10:00PM
Phone: (515) 253-0124
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