Chef Renee Kelly, Part Three: Harissa Rubbed Sirloin with Herbed Couscous (recipe)

When Michel Escoffier — the great-grandson of culinary legend Auguste Escoffier — came to visit Renee Kelly’s at Caenen Castle, he apparently was unsure what to say to the young chef who was hosting him. 

“I remember he told me. I’m sorry, Renee, but this is not a castle … it’s a chalet. And I said, that may be so, but around here it’s a castle,” Kelly says.

Rene Kelly told the story on Wednesday of how a 23-year-old chef ended up purchasing the only castle in Shawnee. Yesterday, she explained why every chef should read Augusten Burrough’s Running With Scissors. Need grilling inspiration? Her recipe for a harissa-rubbed sirloin is after the jump. 

Categories: Dining, Food & Drink