Saks Craves: Caveman Blue Cheese Stuffed Burgers on the Grill

Elevate This American Classic with a Gourmet Spin.

There’s nothing like a good twist on an American classic and it doesn’t get more classic than a great cheeseburger. For this next installment of our food series Saks Craves, our very own Executive Brand Chef Alex Reyes and his trusted Sous Chef Tom Drake prepared a mouth-watering Caveman Blue Cheese Stuffed Burger with bacon jam. Yes, bacon jam. “The bacon comes from a local farm that’s cooked very slowly,” explained Chef Drake. “We add onions, mustard, brown sugar, bourbon and apple cider vinegar.” Dig in and see how they elevated this wholesome dish into a gourmand’s fantasy.

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“We Used a Brioche Bun to Help Balance the Savory Factor Because It Is Nice and Sweet” 

1 kg slab applewood smoked bacon, diced; ½ kg Spanish onion, sliced; 1 cup reserved bacon fat; 125 ml bourbon; 250 ml apple cider vinegar; 100 g brown sugar; 75 g whole grain mustard; 60 ml brewed coffee
Read More..

There’s nothing like a good twist on an American classic and it doesn’t get more classic than a great cheeseburger. For this next installment of our food series Saks Craves, our very own Executive Brand Chef Alex Reyes and his trusted Sous Chef Tom Drake prepared a mouth-watering Caveman Blue Cheese Stuffed Burger with bacon jam. Yes, bacon jam. “The bacon comes from a local farm that’s cooked very slowly,” explained Chef Drake. “We add onions, mustard, brown sugar, bourbon and apple cider vinegar.” Dig in and see how they elevated this wholesome dish into a gourmand’s fantasy.

saks-craves-caveman-blue-cheese-stuffed-burger-with-bacon-jam-saks-fifth-avenue-2

“We Used a Brioche Bun to Help Balance the Savory Factor Because It Is Nice and Sweet” 

1 kg slab applewood smoked bacon, diced; ½ kg Spanish onion, sliced; 1 cup reserved bacon fat; 125 ml bourbon; 250 ml apple cider vinegar; 100 g brown sugar; 75 g whole grain mustard; 60 ml brewed coffee

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Pair Your Next Caveman Burger with Lemon and Cucumber Infused Water for a Refreshing Kick

1. In a large pan, render the bacon until crispy. Drain and reserve 1 cup of the fat.
2. Add the reserved fat back to the pan and add the onions. Cook until caramelized and tender.
3. Deglaze with the bourbon and cook for about 2 minutes.
4. Add the rest of the ingredients and cook it down to a jam consistency.
5. Meanwhile, separate the ground beef into four each 4 ounce patties. Do the same with the cheese. Make a dimple in the center of the patty and place the cheese over it. Place 2 patties together with the cheeses facing each other and form a single patty making sure to seal the sides properly so the cheese does not show. Repeat this step with the other patties.
6. Season the patties with salt and pepper and place on a medium-high grill and cook for about 6-8 minutes on each side.
7. Transfer the burgers to a wire rack and let them rest for 2 minutes.
8. Toast the buns and place the burger on the bottom bun. Top the burger patty with some bacon jam and cover with the top bun.
9. Serve with an arugula salad tossed in lemon vinaigrette.

Make your way to Cafe SFA or your nearest Sophie’s Restaurant for more of Chef Alex Reyes’ culinary treasures.

Photos Courtesy of Billy Rood.


Saks Craves: Chef Alex Reyes Shares His Chicken Saltimbocca Recipe

Give Your Everyday Chicken Meal the Gourmet Treatment.

In this latest segment of our new food series Saks Craves, where Alex Reyes, Executive Brand Chef of Saks’ Cafe SFA and Sophie’s Restaurant, and his master Sous Chef Tom Drake bring you the delectable dishes that are satiating their very expert palates this summer. This week, Chef Alex is taking everyone’s favorite white meat – chicken, naturally - and turning it into a whole new easy-to-make creation.

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Chicken Saltimbocca with Wild Arugula and Lemon Vinaigrette

1 each 8 ounce chicken breast, boneless and skinless; 2 ounces Serrano ham or prosciutto; 6 each sage leaves; Spanish olive oil; 1 ounce unsalted butter; ¼ cup Albariño wine; ¼ pound wild arugula; Salt and fresh cracked black pepper Read More..

In this latest segment of our new food series Saks Craves, where Alex Reyes, Executive Brand Chef of Saks’ Cafe SFA and Sophie’s Restaurant, and his master Sous Chef Tom Drake bring you the delectable dishes that are satiating their very expert palates this summer. This week, Chef Alex is taking everyone’s favorite white meat – chicken, naturally - and turning it into a whole new easy-to-make creation.

saks-craves-chef-alex-chicken-saltimbocca-grill-sophies-restaurant-cafe-sfa-saks-pov

Chicken Saltimbocca with Wild Arugula and Lemon Vinaigrette

1 each 8 ounce chicken breast, boneless and skinless; 2 ounces Serrano ham or prosciutto; 6 each sage leaves; Spanish olive oil; 1 ounce unsalted butter; ¼ cup Albariño wine; ¼ pound wild arugula; Salt and fresh cracked black pepper

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Not Your Everyday Plate of Chicken

1. In a small bowl add the lemon juice, zested, plus the agave and mix until well combined.
2. Drizzle the olive oil and season with salt and pepper and set aside.
3. Pound the chicken breast in between parchment paper with a rolling pin. Place 3 sage leaves on top of the chicken and season with salt and pepper. Fold the chicken in half to create an envelope.
4. Place the Serrano ham on a flat surface and place the rest of the sage leaves in the center of the ham. Place the chicken over the sage leaves and fold the ham over.
5. Place the wrapped chicken in between parchment paper and pound it couple of times to make the ham adhere to the chicken.
6. In a medium-hot pan with olive oil, seared the chicken on both sides for about 5-6 minutes on each side or until it reaches 165 degrees F. Deglaze with the wine and add the butter and take off the heat to let the butter emulsify.
7. In a small bowl toss the arugula with the lemon vinaigrette and place on a serving plate.
8. Place the chicken over the arugula and drizzle with the sauce.
9. Dig in!

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This Delicious Meal Could Be Yours in Well Under 30 Minutes – Now Enjoy!

Come try Chef Alex’s recipes for yourself at Cafe SFA or your nearest Sophie’s Restaurant.

Photos Courtesy of Billy Rood.


Saks Craves: Chef Alex Reyes’ Summer Grilling Spread

See What Other Grilling Recipes are Coming Your Way.

In the first video of our all-new food series called Saks Craves, in support of our Sophies and Cafe SFA restaurants, our Executive Brand Chef, the one and only Chef Alex Reyes, accompanied by his master Sous Chef Tom Drake, will showcase some of their very favorite recipes. It’s summertime, so these guys have grilling on the brain.

Summer Grilling Made Easy

They’ve already given you their secret recipes to their delectable Grilled Salmon and Stuffed Branzino, but here’s a peak of what else is to come within the next few weeks on Saks Craves. Read More..

In the first video of our all-new food series called Saks Craves, in support of our Sophies and Cafe SFA restaurants, our Executive Brand Chef, the one and only Chef Alex Reyes, accompanied by his master Sous Chef Tom Drake, will showcase some of their very favorite recipes. It’s summertime, so these guys have grilling on the brain.

Summer Grilling Made Easy

They’ve already given you their secret recipes to their delectable Grilled Salmon and Stuffed Branzino, but here’s a peak of what else is to come within the next few weeks on Saks Craves.

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Executive Sous Chef Tom Drake and Brand Executive Chef Alex Reyes

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Quite the Summertime Spread

Stop by and begin feasting at Saks’ Sophie’s and Cafe SFA!

Photos and Video Courtesy of Billy Rood