Aaron Johnson the Executive Chef for the Branford SBC is a graduate of the Johnson and Wales Culinary College  in Providence , RI . Previous to joining SBC Aaron was the Executive Sous Chef for the Michael Jordan restaurants at the Mohegan Sun Casino/Resort. He brings years of fine dining experience to SBC, specializing in developing unique dishes utilizing the house made beers along with the freshest local ingredients that he can find. A native of CT, Chef Aaron has a great understanding of the rich culinary history unique to this region of the country. Aaron’s passion and commitment to excellence is reflected in his culinary creations, always instilling a local flare to his dishes.

Wild Rice Stuffed Mushrooms:
 1lb. Wild Rice
 1 Cup Small Diced Carrot
 4 Cloves Minced Garlic
 1 Cup Small Diced Red Pepper
 ½Cup Minced Spanish onion
 1 lb. Medium Size Button Mushrooms with Stem Removed
 Tsp. Fresh Chopped Thyme
 Tsp. Fresh Chopped Rosemary
 Extra Virgin Olive Oil As Needed
  1. Cook wild rice, drain and cool. When rice has cooled run through a food processor to smooth consistency.
  2. Sauté carrots, peppers, onions until translucent. Added garlic at the end for 30 seconds. Then let cool.
  3. After all ingredients have cooled, combine with the remainder of ingredients in a large mixing bowl.
  4. Take wild rice mixture and stuff into mushroom.
  5. Use extra virgin olive oil from mixture and use to coat bottom of pan. Place mushrooms in pan and cover with parchment paper and foil. Bake in oven at 350 for 20 minutes. Take cover off and cook for and additional 10 minutes.

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