Mark Fischer is the chef and owner of SIX89 and
Phat Thai in Carbondale, Colorado.
He worked with some of the most celebrated chefs in the country, including Mark Raynor of Allegro in Pittsburgh, Cindy Pawlcyn of Fog City Diner in San Francisco
and Charles Dale of Renaissance in Aspen before
opening SIX89 in 1998.
His market-driven, fresh and delicious food has drawn accolades from local and national media, including Gourmet, InStyle and Denver Post.
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From Chef Mark Fischer
1 tsp. butter
3 Tbs. minced shallots
4 c. gnocchi
4 c. sliced wild mushrooms:
chanterelles, cepes, morels, trumpets |
- 4 c. spring vegetables: asparagus, pea shoots, English peas
Salt & pepper to taste
Oregano vinaigrette
White truffle oil
Reggiano |
Blanch, drain and chill gnocchi. Clean mushrooms with a damp
kitchen towel. Blanch asparagus in salted water.
Heat butter and oil in an All-Clad French Skillet until light brown.
Add shallots to hot skillet. Add gnocchi. Cook, tossing and stirring
often, until the gnocchi begin to caramelize. Add mushrooms and
cook until soft. Add the vegetables and heat through.
Season with salt and pepper and dress with vinaigrette. Place on
a serving plate and grate additional reggiano over top; drizzle with
white truffle oil.
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