Niman Ranch Strip with Andero Chile Rub and Habanero Corn Joanne Bondy - Executive Chef - Old Hickory Steakhouse Gaylord Texan Resort
Heavy cream                             1 pint Yellow onion, diced                 ¼ cup White corn kernels, cooked   4 ½ cups Habanero chile                         1 each Butter                                          1 TBSP Procedure: Cook the corn in its husks in a 350 degree oven until soft. Cut the kernels from the cob. Place cream and whole habanero in a saucepan and reduce on low heat by half the volume. Once reduced, strain the cream. Keep warm. In a separate pan, sauté onion in butter until soft but not colored, add corn and heat through. Add cream and heat until bubbly.  Season with salt and pepper.
SENDERO RUB
Kosher salt                           ½ cup Light brown sugar               6 TBSP Paprika                                  6 TBSP Blackening seasoning       ¼ cup 5 peppercorn mix                1 TBSP, ground Garlic powder                      1 TBSP Coriander                             1 TBSP, toasted and ground Coffee                                   1 TBSP, ground Cinnamon                            ¼ TBSP Procedure: Grind peppercorns, coriander and coffee. Mix all ingredients.
Joanne Bondy Executive Chef Old Hickory Steakhouse Gaylord Texan Resort Chef Joanne Bondy is executive chef of the world-class Old Hickory Steakhouse in the Gaylord Texan Resort. Joanne grew up in Lakeland, Florida.  She discovered an interest for food through travel and odd jobs in restaurants during her teens. She was surrounded with fresh and adventurous flavors, as she grew up in the southeastern United States, an area rich with many southern delicacies, Cuban delights, and coastal Floridian cuisines.  Her Southern heritage was passed from her grandparents to her parents, who shared a joyous appreciation for the celebration of food with their children. (Joanne's grandfather owned the first grocery store in Bradenton, Fla.) While graduating with a degree from Appalachian State in Banking and Finance, it didn’t take long for Joanne to realize her passion and desire to work with food. She stepped into a world full of many surprises and has never looked back. Joanne began her training with the Marriott Corporation in Tampa, Florida. At the Westshore Marriott she learned basic culinary and managerial skills. These skills took her to the Worthington Hotel in Fort Worth, where she was soon promoted to Sous Chef and then to Bakery Chef and Manager. Joanne then moved to Atlanta, where she was Executive Chef for two fine dining restaurants. She then formed her own business, specializing in cheesecakes, pastries and wedding cakes. With private catering and freelance work, she continued to evolve her culinary talents. Due to her exciting abilities, Joanne was recruited to open the exciting new restaurant venture formed by Mariel Hemmingway, Sam’s Café. The restaurant, specializing in southwestern cuisine, introduced a new implosion of flavors to Dallas! The most challenging position soon followed, as Joanne joined the culinary renowned Fairmont Hotel. As the Banquet Chef, she was praised for designing the most imaginative and creative food events for Dallas’ Society, with revenues exceeding 10 million dollars annually. In 1994, Joanne was awarded Manager of the Year at the Fairmont, a celebration of her leadership and inspiration, garnering the praise and admiration of her peers.