Local. Seasonal. Delicious . . . A True Taste of Oregon
Executive Chef Adam Ruplinger, Steamboat Inn, Idleyld Park, Oregon
Adam grew up on a farm in the heart of Wisconsin, where meat and potatoes are king. But the move to Minneapolis proved to have the biggest influence on his culinary style; he landed squarely at the side of a James Beard Best Chef: Mid-West semifinalist Doug Flicker at Auriga. After assisting Chef Flicker at a James Beard House dinner, Adam’s passion took flight. He learned to push the boundaries of what a chef can do with food.
After ten years in Minneapolis kitchens (Auriga, Sous Chef at Martini Blu, Mission, Barrio, Common Roots, Chef de Cuisine at Cocina del Barrio), Adam made a pilgrimage to Portland, Oregon. In August of 2013, fresh off Interstate 84, Coppia Restaurant & Wine Bar nabbed him as the Executive Chef before anyone else had the opportunity.
At Coppia the focus was on the food and wine of Piedmont, Italy. But Adam was able to infuse his devotion to locally sourced ingredients, supporting organic farmers when possible.
Then the excitement of a bold new restaurant project drew Adam to The Parrott House at Roseburg, Oregon. Adam oversaw the design and transformation of several former upstairs bedrooms of the house into a full kitchen. As Executive Chef, he also created and executed a European-focused menu.
His farm-to-table passion drew him to Steamboat Inn which has had a commitment to sourcing locally long before it was a movement. Adam is the perfect addition to the team at Steamboat. Here he provides guests with a true taste of Oregon perfectly paired with local wines. He also loves cooking on the Big Green Egg and trying out new flavor profiles each season.
At the Steamboat Inn, he works with Executive Sous Chef Bryar Horn and Sous Chef Keenan McGrew, providing guests with a true taste of Oregon.
CHEF ADAM'S BIG GREEN EGG SMOKED CHICKEN THIGHS
4 chicken thighs, bone in and skin on
6 tablespoons Steamboat Dry Rub
Trim the chicken thighs of excess fat, skin, and cartilage. Apply the rub to the chicken thighs and leave in refrigerator overnight.
Fill the Big Green Egg with charcoal and place 3 chunks of cherry or apple wood halfway between the center and the outer rim. Light the coals. Place the convEGGtor™ inside for indirect cooking which provides a barrier between the food and the fire. Place grate on top.
Bring temperature to 200°F. Allow the temp to stabilize for about 10 minutes. Place thighs on the grate, skin side up. Allow to smoke at 200° for 60 minutes and bring up the temp to 225°. Cook until the internal temperature is 165°. Total cook time is about 1½ to 2 hours, depending on the size of the thighs.
Remove thighs from the Egg and remove the convEGGtor™. Place grate back on EGG and grill the thighs skin side down until skin is charred and crispy. Finish with a honey mustard BBQ sauce.
Carolina Mustard Barbecue Sauce
This sauce is easy to make, spicy, and flavorful!
1 cup yellow mustard
¼ cup honey – source honey in your area
¼ cup light brown sugar
½ cup apple cider vinegar
1 tablespoon chipotle pepper in adobo, minced
1 tablespoon ketchup
2 teaspoons Worcestershire sauce
1 teaspoon garlic powder
Ground black pepper to taste
Mix all ingredients well. For best results, refrigerate in an airtight container overnight to allow the flavors to develop. Before serving, warm in a pot over very low heat. Makes about 2 cups.
Sauce recipe from selfproclaimedfoodie.com
Covid-19 News: The restaurant at the Steamboat Inn is closed until mid April. Everyone stay safe and take care of each other. We will see you soon.
42705 North Umpqua Highway
Idleyld Park, OR, 97447, United States