Listen as Kitty speaks with Madison Tessener, Chef de Cuisine at Jolie. You’ll also hear Madison’s Sound Palate Pairing!
“Madison Tessener joined Crawford Hospitality as Jolie’s Chef de Cuisine upon opening. A Raleigh native, Madison returns after working in the South’s most award-winning kitchens in Charleston, including Chez Nous, Husk, Charleston Grill and McCrady’s Tavern, as well as completing her Level One Sommelier exam from the Court of Master Sommeliers.”
Check out the song she paired her signature dish with and the recipe below:
- 2 lb. Yukon potatoes
- Kosher salt, to taste
- White pepper, a pinch
- 2 cups milk
- 1 lb. unsalted butter, cubed and chilled
- Boil potatoes, skin on, in salted water until tender.
- Bring milk to a boil in a 1-qt. saucepan; remove from heat, set aside.
- Drain potatoes.
- Peel warm potatoes, with a butter knife, using a kitchen towel, and pass them through a food mill into a 4-qt. saucepan set over medium-low heat. Using a rubber spatula, turn potatoes frequently until they take on a drier, fluffier consistency, 2–3 minutes. Reduce heat to low. Working in batches, vigorously stir in the butter until mixture is creamy. Whisk in warmed milk, season potatoes with salt and white pepper, and transfer them to a warm serving bowl.