Chef's Corner

From the Kitchen at The Ridge

Michael Ryan

Chef & Chief Morale Officer

Michael’s Story

Michael grew up in Louisiana and, like all creoles, great food has always been a central part of his life. Before he made his way into professional kitchens, he served in the military as a combat medic on a combined three tours in Afghanistan and Iraq. After returning home on honorable medical retirement in 2009, Michael spent a decade focused on rehabilitation. When the time felt right, he enrolled in culinary school in Corpus Christi, Texas. Even as a student, Michael found himself cooking professionally, taking on private chef roles at South Texas trophy ranches.

Where our Paths Crossed

While looking for a new chef for the 2023 season at The Ridge, Macy and John met Michael at the post office in Corpus Christi, of all places. The decal on the back of his car read “Have Knives, Will Travel” so naturally, they interviewed him right then and there in the parking lot. From the start, his energy was unmistakable — upbeat, generous, and deeply attentive to the people around him. It didn’t take long to realize that his presence mattered as much as his cooking.

At The Ridge, Michael has become more than our chef. He’s the steady lift at the end of a long day, the first laugh in the morning, and the reminder that good food has a way of bringing people back to themselves.

A Lodge Favorite

Michael’s Garlic Knots

Serving size: 24 | Prep time: 2 hrs | Cook time: 15 min

Ingredients

1/3 cup very warm water

2 1/4 teaspoon active dry yeast

1/4 cup granulated sugar

1 1/3 cup warmed milk

5 tablespoons softened butter

1 large egg

1 1/2 teaspoon salt

4-4 1/2 cups all-purpose flour

+Garlic Butter Glaze Ingredients:

1 Tablespoon olive oil

1 Tablespoon melted butter

1 teaspoon garlic powder

1/2 teaspoon dried parsley flakes

Directions:

  1. Combine warm water, yeast, and 1/4 tsp sugar and stir. Allow to rest for 5-10 minutes until foamy.
  2. Pour yeast mixture into the bowl of an electric stand mixer (or into a large bowl if you plan on kneading by hand). Add remaining 1/4 cup sugar, warm milk, butter, egg and salt. Blend mixture until combined.
  3. While mixing on low speed, slowly add the flour, mixing until the dough is smooth and elastic, about 5 – 6 minutes. You may not use all of the flour called for!
  4. The dough should be soft, very slightly sticky when touched with a clean finger. It should be pulling away from the sides of the mixer.
  5. Grease a large bowl with cooking spray or a tiny bit of oil. Place the dough in the bottom of the bowl and turn it over once to coat all sides in oil (this helps keep it from drying out.)
  6. Cover the bowl with plastic wrap. Allow to rise in a warm place until double in size, about 1 hour.
  7. Gently punch the dough down. Add a little flour to your countertop or work surface (or spray it lightly with cooking spray).
  8. Grab a ball of dough, about the size of a golf ball, and roll it out into a long rope (about 1/2 inch thick and around 9 inches long). Tie the rope into a knot and place it on prepared baking sheet.
  9. Cover garlic knots loosely with plastic wrap and allow to rise again in a warm place until double in size, about 1 hour.
  10. Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray or line it with parchment paper.
  11. Bake for 10-12 min. or until lightly golden on top.
  12. While they’re baking, make the garlic sauce by combining all ingredients in a small bowl.
  13. After removing knots from oven, while still warm, brush them lightly with garlic glaze.
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