Our world-class Chef, James Steffen, understands the varied food demands of a discriminating, well-traveled membership.  His wide range of menu choices delights the palate and recognizes the health needs of members and their guests.  Special requests are always welcome.  An extensive wine list has been developed to appease all levels of appreciation.

Chef James graduated valedictorian of Chicago's Washburne Chef's Academy. Before landing at Crow Valley James has worked at:

• Reflection's Restaurant, Minneapolis
• Palomino Euro Bistro, Minneapolis
• The Everest Room, Chicago
• Hyatt Regency, Chicago
• Charles-Michel, Moline
• Duck City, Davenport
• The Abby Hotel, Bettendorf

Chef James was a certified Chef at age twenty-one and an Executive Chef at age twenty-three.


Recipe from Chef James
Chilled Cucumber Soup with Crab Salad
Serves 4
1 1/2 cups seeded cucumbers, skin on
1/4 cup plain yogurt
1/4 cup sour cream
2 limes, juiced
1 1/2 lemons, juiced
1/2 quart half & half
1/4 avocado
1 tablespoon chives
1 tablespoon cilantro

Crab Salad:
1cup crab
1/4 cup mayonnaise
Lime zest
Tabasco to taste

1. Put cucumbers, yogurt, sour cream, lime juice, lemon juice, half & half, avocado, chives and cilantro in blender.
2. Blendto consistency of tomato juice, chill in refigerator for at least one hour.
3. Mix before serving
To Finish:
Mix crab and mayonnaise together. Place inmiddle of soup bowl. Zest lime on top and add Tabasco. Pour soup around crab salad and drizzle on lemon olive oil. Regular olive oil can be substituted if lemon olive iol is not avaliable.

Crabmeat and Cucumber Salad with Dill and Rosemary Oils
Serves 4
Gazpacho Sauce
2 to 3 tomatoes, blanched, peeled and seeded
3 fresh plum tomatoes, blanched, peeled, and seeded
2 stalks celery
2 red bell peppers, seeded
1 yellow bell pepper, seeded
3 shallots, peeled
1 garlic clove, peeled
1 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ketchup
Sea salt and freshly ground white pepper to taste

Crabmeat Salad
1 pound fresh lump crabmeat, shell and cartilage removed
4 teaspoons orange zest
1 tablespoon chopped fresh fine herbs (chervil, chives, tarragon, parsley, and coriander leaves)
1 teaspoon Rosemary oil
4 tablespoons cucumber, peeled, seeded, and finely diced
1 teaspoon chopped fresh dill
1 teaspoon dill oil
1 cup mesclun, washed, patted dry, and finely julienned

1. Make the gazpacho sauce: Place all ingredients in a juicer or blender and process until smooth. Pass through a fine strainer or chinois into a squeeze bottle and refrigerate until ready to use.
2. Combine the crabmeat, orange zest, chopped herbs, and season with salt and pepper to taste. Add therosemary oil and combine.
3. In another bowl, mix the cucumber, chopped dill, dill oil, and a pinch of salt and pepper. Cover with plastic wrap. Do not marinate too long  or the mixture will get soggy.
4. To serve, ,place a 3-inch metal ring on each large dinner plate and fill with mesclun one-third of the way up the sides. Add the crabmeat salad another one-third of the way up. Top with finely diced cucumber mixture, leveling it with a knife. Remove the ring when ready to searve. Drizzle each plate with some of the gazpacho sauce and garnish with a sprig of dill.