Stew Leonard’s (stewleonards.com) shoppers have a reason to be happy as Clover the Cow. Michael Luboff, previously VP of culinary operations/executive chef at Mohegan Sun, is now the executive chef and director of culinary operations at Stew Leonard’s. Stew Leonard Jr., president/CEO of Stew Leonard’s, says, “With his experience, Chef Luboff is going to help develop our culinary team of more than 100 chefs, sous chefs, and kitchen staff.”
In addition to training in-house chefs, Luboff will develop new recipes for Stew Leonard’s four stores in New York and Connecticut.
Luboff has more than 30 years of experience developing menus and directing culinary employees at some of the nation’s marquee hotels and casinos. He has additionally competed in the South Beach Food & Wine Festival.
His cooking style—eclectic, sustainable, and fresh—is displayed below in a recipe for provolone salad, best paired with a Stew Leonard’s boneless rib-eye butchered in-house.
Provolone Salad
(Yields 8 cups)
3 cups sharp provolone, ¼-inch dice
1 cup roasted red peppers, ¼-inch dice
1 cup celery, ¼-inch dice
1 cup red onion ¼-inch dice
1 cup carrots, ¼-inch dice
1 cup pepperazi, ¼-inch dice (available at Stew’s olive bar)
½ cup fresh chopped parsley
½ cup fresh chopped basil
1 Tbsp red pepper flakes
1 tsp salt
1 tsp black pepper
1 cup extra-virgin olive oil
½ cup white vinegar
2 Tbsp light brown sugar
Mix all ingredients in a bowl and serve over grilled meat or fish.
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