Stefan Jarausch’s introduction to the culinary world began in Bielefeld, Germany, where his Uncle Jürgen—a seasoned traveler—brought the flavors of his journeys home. Together they recreated dishes from across Europe and beyond, often with a French influence, and young Stefan served as an amateur sous-chef. Those early experiences taught him that good food shared with friends and family has a unique power to bring people together.
Stefan developed his skills through a three-year apprenticeship in Berlin, followed by work in Geneva. Driven to learn from the best, he traveled to Lyon with a Michelin Guide in hand and approached kitchens on the famed list until he secured a position at L’Auberge Du Pont de Collonges under Chef Paul Bocuse. His four years in France remain the foundation of his culinary approach.
In 1994, Stefan moved to the United States and joined the culinary team at The Ritz-Carlton, Boston, beginning a decade-long relationship with The Ritz-Carlton Hotel Company. In 2008 he became executive chef at the Fairmont Copley Plaza’s Oak Room. Today, as executive chef of the hotel’s reimagined dining venue OAK Long Bar + Kitchen, Stefan blends the home-style cooking that first inspired him with techniques and lessons gathered throughout his international career. The result is food and drink designed to spark conversation—meals meant to be shared and enjoyed together, much like those he prepared with his uncle.
Cranberry Apricot Chutney
Ingredients:
1 large orange
1 lemon
½ grapefruit
1 cup dried apricots
1½ cups sugar
1 tablespoon fresh ginger, minced
1 cup cranberry juice
12 ounces fresh cranberries
Begin by zesting and juicing the orange, lemon and grapefruit; set the zest and juices aside. Chop the dried apricots into roughly ¼-inch pieces. In a thick-bottomed pan, caramelize the sugar to a light brown. Stir in the citrus zest and minced ginger and cook briefly for a minute or two. Add the citrus juices, cranberry juice and fresh cranberries. Simmer until the cranberries begin to pop open, then remove from heat and cool. The chutney develops more depth as it rests and is excellent served with roasted meats or cheese.
Oven-Fired Mussels
Ingredients:
1 teaspoon extra virgin olive oil
1 teaspoon shallots, peeled and minced
2 garlic cloves, peeled and minced
½ cup Tasso ham, diced
½ fennel bulb, sliced very thin
½ cup cherry tomatoes, halved
1 pound mussels, cleaned and scrubbed
½ cup white wine
1 tablespoon butter
Salt, black pepper and red pepper flakes, to taste
1 tablespoon freshly chopped parsley
This preparation works best in a covered cast-iron pan, though any heavy 4-quart pan with a lid will do. Warm the pan over medium heat, add the olive oil, then sauté shallots and garlic until fragrant. Add the Tasso ham, fennel and cherry tomatoes and cook briefly over high heat for about 2 minutes. Add the cleaned mussels, white wine and butter, then season with salt, black pepper and red pepper flakes. Cover and steam until most mussels open—discard any that remain closed. Taste the cooking liquid and adjust seasoning as needed. Finish with a sprinkle of fresh parsley and serve immediately with crusty bread to soak up the juices.
Roast Chicken
Ingredients:
1 whole chicken (3 to 3½ pounds)
1½ pounds potatoes, cut into 2–3 inch pieces
1 tablespoon olive oil
1 tablespoon fresh rosemary, chopped
1 tablespoon shallots, peeled and minced
1 tablespoon garlic, peeled and thinly sliced
2 tablespoons white wine
1 cup chicken stock, preferably homemade
2 tablespoons butter
Flaky sea salt, freshly ground black pepper and Aleppo pepper (optional), to taste
Preheat the oven to 475°F (245°C). Parboil the potato pieces in salted boiling water for about 10 minutes until still firm, then drain and set aside. Remove the legs and separate them at the joint into two pieces; remove the wings. Heat a heavy-bottomed skillet until very hot. Rub olive oil over the chicken pieces and coat with chopped rosemary. Sear the chicken on all sides in the hot skillet until well browned. Season the potatoes with salt and pepper and add them to the pan. Transfer the skillet to the preheated oven and roast for 20–25 minutes or until juices run clear and potatoes are golden. Add the shallots and garlic to the pan and brown briefly. Deglaze with white wine, add chicken stock and butter, then return to the oven and continue cooking until the liquid reduces to a sauce consistency. Serve straight from the skillet for a rustic presentation.
© Fairmont
Bardstown Cocktail
Ingredients:
1 ounce Maker’s Mark 46 Bourbon
1 ounce Aperol
½ lime, juiced
3 ounces pink grapefruit juice
Combine all ingredients in a cocktail shaker with 4–5 ice cubes. Shake vigorously for about 50 strokes to chill and combine. Place one large (about 2-inch) ice cube in a rocks glass, then strain the cocktail over the ice. Serve immediately.
OAK Long Bar + Kitchen
The Fairmont Copley Plaza
138 St. James Ave.
Boston, MA 02116
tel 617 267 5300