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ROAR! Steal this chef’s tiger-prawn recipe

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!This week: The Prawn, from the Ventana Room at the Loews Resort in Tuscon, Ariz.Chef Philippe Trosch of the Ventana Room in Tucson, Ariz., speciali

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much money you can save — and fun you can have — by cooking these dishes at home!

This week: The Prawn, from the Ventana Room at the Loews Resort in Tuscon, Ariz.

Chef Philippe Trosch of the Ventana Room in Tucson, Ariz., specializes in personally customized tasting menus. Each dish is titled according to its primary ingredient; for example, The Foie Gras, With Pear William Confit and Baguette Toast; The Dover Sole, Wrapped in Potato Ravioli, With Serrano Prosciutto and Cipollini Onion Sauce; and The Kobe, a Summerfield Beef Filet With Candied Vegetables and Tarragon-Chervil Emulsion; and The Prawn, this week’s featured “stolen” recipe.

More about the chef

Hailing from Biarritz, France, a resort town on the Bay of Biscay just across the border from Spain, Trosch was inspired to be a chef by restaurateur parents and a grandfather who was a distributor of Bordeaux wine. At 17, he attended culinary school in Normandy, then completed a program in Paris sponsored by the Cornell University School of Hotel & Restaurant Management. After graduating, Trosch apprenticed at the Ritz Hotel in London and Le Moulin de Mougins, the Michelin three-star restaurant of super chef Roger Vergé.

Trosch has served as executive sous chef at the Tamanaco Inter-Continental Hotel in Caracas, Venezuela, chef de cuisine at the Vineyard Room at the Ritz Carlton in San Juan, Puerto Rico, and chef de cuisine at Bernard's, the flagship restaurant at the Biltmore Hotel in Los Angeles. He joined the staff of the Ventana Room in 2002. As the restaurant’s chef de cuisine, he is responsible for all menu development and execution, and management of the Ventana Room kitchen.

(PLEASE NOTE: Ingredient prices are estimates and based on national averages. Amounts listed are for one portion. Increase proportionately according to number of portions desired.)

Loews Ventana Canyon Resort

7000 North Resort Drive

Tucson, AZ 85750

520-615-5494

www.ventanaroom.com

Want to find out how you can make your favorite restaurant dish at home? Just e-mail Phil at Phil.Lempert@nbc.com(or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.