GOLDEN VALLEY, Minn -- D’Amico & Partners, a 30+ year owner and operator of highly successful and trend-setting restaurants and catering operations in the Twin Cities and Naples, Fla., has announced that Jordan Swiler has been named chef at Café & Bar Lurcat in Minneapolis.

As part of his new role, Chef Jordan is overseeing the roll-out of a new menu format that subdivides listings into three sections: Traditions, which are Lurcat classic menu items that rarely change; Market, which changes twice yearly to highlight seasonal products and flavors; and Voyage, an all-new offering that changes every six to eight weeks and highlights cuisine from different global or U.S. regions. The current Voyage focus, LOWCOUNTRY, is inspired by South Carolina’s traditional southern cuisine and will be offered through mid-December.

Chicken Thighs with Bourbon Barbeque, Pickled Okra and Pecans


2 ea Skin-on Boneless Chicken Thighs

3 oz Bourbon BBQ Sauce

1 ea Pickled Okra, sliced thin

Roasted pecans

Scallions, sliced thin

Olive oil

Bourbon BBQ Sauce

2 cups Ketchup

3.5 oz. Cider vinegar

2 oz. Molasses

2 oz. Worcestershire

2 oz. Brown Sugar

1/8 tsp granulated garlic

1/8 tsp powdered mustard

1/8 tsp black pepper, fine grind

2.5 oz. bourbon

3 tbsp. Grilled scallions, chopped

Pickled Okra

1 # Okra, left whole

2 cups cider vinegar

2 cups Water

1 each Jalapeno, sliced

4 tbsp. Sugar

2 tbsp. Salt

1 tbsp. Mustard seeds

1/2 tsp Turmeric

Preparation Methodology:

For The Bourbon BBQ Sauce:

Combine all of the ingredients except the bourbon and scallions in a sauce pot. Heat gently until the sugar is dissolved. Remove from the heat and add your bourbon and grilled scallions. Reserve until plating.

For The Pickled Okra:

Combine all of the ingredients in a non-reactive sauce pot and simmer until the okra is tender but not mushy. Cool down and reserve for plating.

Additional Instructions:

Preheat your oven to 400. Season your chicken thighs with salt and reserve. Heat up a skillet with canola oil until smoke begins to emerge from the pan. Add your chicken thighs skin side down to the pan. Check the skin to make sure it is developing good caramelization while not burning. Once the skin starts to brown and get crispy, throw your pan into the oven to cook your chicken thighs through. (5-10 minutes depending on the size of your chicken thigh.) In the meantime, heat up the 3 ounces of sauce in a pan. Once the sauce gets hot and the chicken is cooked through, add your chicken to the hot BBQ sauce, with the skin facing up to not lose the crispiness you achieved. This will allow the chicken to pick up a little bit of flavor from the sauce before you go to plate.

For Plating:

Arrange some of your sauce in the center of your plate. Place the two chicken thighs in the center of the sauce. Take a piece of pickled okra and slice it in to your desired thickness. Arrange the okra slices on top and around the chicken. Add crushed pecans for texture, and sliced fresh scallions for garnish.

This recipe is for one serving.

Located downtown Minneapolis next to Loring Park, Café and Bar Lurcat offers convenient valet parking.

1624 Harmon Place, Minneapolis, MN 55403

Phone: 612.486.5500



Mon. - Thur. 5:30 – 10 p.m.

Fri. - Sat 5:30 – 11 p.m.

Sun. 5-9pm


Mon. - Thur. 4:30 – 10 p.m.

Fri. - Sat. 4:30 – 12 a.m.

Sun. 5-9 p.m.

Happy hour is every day from 4:30 - 6:30 p.m.