Marquette Hotel opens new restaurant, Jacques'

The chef and bartender from newly opened Jacques' restaurant share a few of their most popular dishes and drinks.

The Marquette Hotel has opened a new signature restaurant, Jacques'.

The restaurant is part of the hotel's $25 million upgrade, and pays homage to missionary and explorer Jacques Marquette, the namesake of the hotel.

Jacques' features fresh, seasonal ingredients with an emphasis on Italian-Mediterranean cuisine from Executive Chef Chris Blackwell. It was recently reviewed for First Bite by Dara Moskowitz Grumdahl.

Chris appeared on KARE 11 Saturday to whip up his Spinach Ricotta Gnocchi.


  • 8 ounces gnocchi
  • 1/8 cup heirloom grape tomatoes, halved
  • ½ cup baby spinach
  • 2 ounces three hour sauce
  • Tablespoon Pecorino Romano

Method of Production:

  1. Heat sauté pan with butter
  2. Add Gnocchi and brown on both sides
  3. Add tomatoes and spinach and cook until spinach is wilted
  4. Add three hour sauce until heated
  5. Plate in medium bowl and garnish with grated Pecorino Romano



  • 2 ea. medium russet potatoes
  • 1 ea. whole egg
  • 4 ounces flour
  • 1/8 cup whole milk ricotta
  • Salt and Pepper to taste

Method of Production:

  1. Bake potatoes at 350 degrees for an hour or until fork tender
  2. Allow to cool
  3. Peel potatoes
  4. Run the potatoes through a food mill, food processor with shredder attachment, or box grater
  5. Mix with egg flour in mixing bowl until combined, kneed mixture until a smooth dough is      formed
  6. Pinch of workable pieces of the dough and roll out into snake like pieces
  7. Cut pieces into approximately ¾ an inch, dust with flour, roll the back of a fork across the top
  8. Bring water to a boil, salt well and cook the gnocchi until it floats, remove

Three Hour Sauce


  • 32 ounce can of whole stewed tomatoes, crushed by hand
  • 1 cup red wine
  • 1 cup garlic gloves, cleaned
  • 1 medium yellow onion, medium dice
  • 1 sprig basil
  • 1 sprig rosemary
  • 1 sprig parsley
  • Salt and Pepper to taste

Method of Production:

  1. Sweet onion and garlic
  2. Deglaze with red wine
  3. Add hand crushed tomatoes, and fresh herbs
  4. Reduce to simmer and cook for three plus hours
  5. Season to taste

© 2017 KARE-TV


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