Have you met Chef Beau?

Meet Cheyenne Mountain Zoo’s executive chef, Beau Green! Creating all the menus for Wild Things Catering, Beau and his team can take your holiday party from blasé to gourmet!

By the way, Cheyenne Mountain Zoo is a great place to host your holiday party, wedding or special event. All catering and event services are provided by Wildthings Catering. Visit our website for catering menus and information about reserving one of our special venues for your event!

Here’s a secret recipe from Beau’s vault to get your tasted buds watering!

Herbed Griddle Cakes with Pear and Blue Cheese Topping
1 cup self rising flour
2 eggs, lightly beaten
1/2 cup milk
2 tablespoons fine chopped fresh parsley
2 teaspoons finely chopped sage

Pear and Blue Cheese Topping
2/3 cup Blue Castello or other creamy blue cheese
1/3 cup cream cheese
2 teaspoons brandy
1 large ripe green skinned pear
1/4 cup toasted walnuts finely chopped
1/2 lemon
1/2 bunch chives cut into 1 1/2 inch pieces

Sift the flour into a bowl and make a hollow hole in the center. Gradually add the combined eggs and milk mixing the flour in slowly. When the flour is incorporated, add the parsley and sage and season well. Whisk until a smooth batter forms.

Heat a large nonstick frying pan over medium heat and spray with cooking oil spray. Drop heaping teaspoons of batter into the pan and flatten to 2 inch rounds. Cook until bubbles appear in the surface of the griddle cake, then turn and brown the other side. Remove and cool on rack.

To make the topping, beat the cheeses and brandy together until smooth. Season with pepper. Cut the pear in half and peel and core one half. Dice it into 1/4 inch pieces, leaving the other half untouched. Stir the diced pear and walnuts into the cheese mixture. Core the other half of the pear but do not peel it. Thinly slice the pear lengthwise. Cut each slice into 3/4 inch triangles with green skin on one side. Squeeze some lemon juice over the cut surfaces to prevent discoloration. Spread 1 teaspoon of topping on each griddle cake. Top with three pear triangles and garnish with chives. Makes 36