Steuben's Arvada - Garlic Herb Brick Chicken
This robust chicken dish is a combination of both a spatchcocked and brick-roasted chicken. With honey garlic butter beneath the skin, and a vibrant, aromatic herb rub, it will be hard not to keep going back for "just another bite."
"This recipe gives back to the Leukemia and Lymphoma Society. I have lost many important people in my life to these cancers, and have watched many more struggle through it. This charity is very near and dear to me." - Sarah
EXECUTIVE CHEF SARAH CLOYD'S STORY
I grew up in Selma, CA, 5 square miles of vineyard, it is the raisin capital of the world. While in high school I had my son Adam and wasn’t sure what my passion was in life. In fact, I wasn’t interested in cooking till one day I woke up, decided I wanted to cook, told my parents the news and they chuckled as I had little experience in the kitchen. To make this thought a reality I went to the Institute of Technology in Clovis, CA. My class started with twenty kids and eventually the graduating class shrunk to six people, including myself. This school was smaller and as a result had less funding. Carving a chicken or filleting a fish was done by the instructor because there was only one protein available to demonstrate to the class. I learned a few things from school, but realized the best way to learn how to be a chef was in the real world.
After graduating, I remained in California and worked at Ducey’s at Bass lake. I just turned 20, was a single mom and commuted 120 miles round trip to work there. During my two years at Ducey’s I learned how to deal with surprises in the kitchen. My first weekend there was Easter brunch which included the power going out, bears in the dumpsters, half the line in the kitchen didn’t work and coolers were down. Soon after learning the art of kitchen surprises, I worked at another restaurant and learned the importance of speed and efficiency in a kitchen while working at a sauté station complete with eighteen burners, three ovens, two wok burners, and two salamanders by myself.
At 24 I was promoted from a line cook to Executive Chef and can state there were a lot of firsts for me in this role. First time writing a menu from scratch, first time training a crew, first time leading a team, learning from mistakes while celebrating the small victories. After this moment of “firsts”, my son and I decided to move to Colorado where I worked at Euclid Hall, Rioja, Stoic & Genuine, then returned back to Euclid Hall, and eventually joined the Steuben’s Arvada family. I was with the company for two months and then the world shut down. 2020 had ups and downs but from my experience I was used to surprises, nothing this big, but kept my chin up and worked hard at Steuben’s Uptown till returning to Steuben’s Arvada in December 2020 to open for takeout & delivery. I’ve been with Secret Sauce Food & Beverage for fourteen months and in kitchens for sixteen years all after an urge to one day wake up and cook.
Arvada, CO 80002
Photo credit: Anna Regan