Cranwell Welcomes New Executive Chef & Fresh New Menu

From tender Grilled Lamb Lollipops to fresh Lemongrass Poached Halibut, the redesigned Wyndhurst menu by Cranwell’s new Executive Chef David Jordan is not to be missed! We sat down with Chef Jordan, who has been making magic in the Cranwell kitchen for years as the Sous Chef, to learn more about him and his love of food.

1. When did you first know you wanted to be a chef?

I first knew I wanted to be a chef when I was in my teens working here at Cranwell and also at Canyon Ranch in Lenox through my high school co-op program. I learned a lot under both Chef Correia and Chef Deluce at Canyon Ranch and Chef Cardillo at Cranwell.

2. How would you describe working in your kitchen?

Definitely fun and rewarding. If you were to look in on us working, you would probably think it’s organized chaos, but we have all worked closely with each other for so many years now that we make a great team and have a system that works for us.

3. On a typical night at home, what do you cook for yourself? 

I love cooking  anything on the grill. I make a lot of simple foods like burgers and hotdogs to kabobs, BBQ chicken, beef tips and summer corn.

4. With all the trends coming and going, what do you think will be the next big thing in the food world?

Farm-to-table has been a big hit for a while now. I can see restaurants going to local farms to set up tables and cook everything right there on the farm using the fresh produce from only a few feet away. At these special farm dinners, chefs would be presenting their specialty dishes, which would change daily, made right in front of their guest. It would be similar to a Chef’s table, but only in an open farm field.

5. Whether it be a new dish or your seasonal favorite, which dish are you looking forward to seeing most  this year on your Summer menu? The Lemon Grass Poached Halibut

6. What inspired you to make this dish?  I love trying new things out in the kitchen and putting ingredients together that I know work well and compliment each other. We’ve also changed the way we present the dish at the table which is something we haven’t done before It’s all new and fun for us, our servers and our guests.

Stop into Wyndhurst at the Mansion and try the Lemongrass Poached Halibut or try it at home with the easy to follow recipe below. You can also see what other offerings Chef Jordan has prepared for you on the full Wyndhurst menu here.

Lemongrass Poached Halibut Recipe

Ingredients (serves 4)

Halibut 7-8oz skinless boneless

Poaching liquid

  • 1 stalk lemon Grass
  • 1 lemon (juiced)
  • 1 spanish onion chopped
  • 6 black peppercorns
  • 1 cup white wine
  • 2 cups water


  • 1 cup braizing greens (Cranwell uses greens from Equinox Farms in Sheffield, Ma)
  • 6  popcorn shoots
  • 1 tbsp crimson lentils
  • salt and pepper to taste

Tomato Consommé

  • 1 fennel corsely chopped
  • 3 vine ripened tomatoes
  • 1 1/2 cup white wine
  • 1 tbsp butter
  • salt and pepper to taste
  • 1 cup water


  • 4  slices of vine ripe tomato
  • 1 pinch of micro Asian mix


  1. Start tomato consommé first. Sweat fennel and butter together until soft. Add the remaining ingredients and simmer together for 30 minutes. Blend together in blender and strain through a cheese cloth into another pot.
  2. Combine poaching liquid ingredients and bring to a simmer. Poach halibut in simmering poaching liquid for 10-12 minutes.
  3. Place 4 tomato slices in the bottom of a shallow bowl.
  4. Mix salad greens and place on top of the tomatoes.
  5. Place poached Halibut on top of salad  greens.
  6. Add garnish on top of halibut.
  7. Pour hot tomato consommé over fish and around the bowl.