Chef Biography
Kim Kringlie was born in Grand Forks, North Dakota in January, 1960.
He served 4 years as sous chef, and then executive sous chef under his mentor, Austrian chef Peter Letiner at the Inn at Jackson Hole in Wyoming. In 1983, he moved to Louisiana to become the executive chef of Jubans in Baton Rouge and three years later in 1986, chef Kim joined chef John Folse as Corporate Executive Chef for his Lafitte’s Landing in Donaldson, Louisiana.
In 1990, he and the former general manager of Lafitte’s Landing, opened the DAKOTA in Covington, Louisiana. In 1992, the Great Chefs Televisionteam showed up to tape Chef Kim for their Great Chefs, the Louisiana New Garde series. He prepared a Beer-fried Asparagus with Crabmeat & Crawfish for an appetizer (episode #4); a Crawfish-Stuffed Loin of Lamb with Wild Mushroom Sauce as an entrée (episode #15); and an amazing dessert, Chocolate Coconut with Vanilla English Cream (episode #22).
He has received many awards including the Culinary Artist of the Year, by the Arts Commission in St. Tammany Parish and was listed as one of the Top 25 Chefs in New Orleans by the New Orleans American Culinary Federation. Congratulations Chef Kim!
Recipes
Chocolate Coconut with Vanilla English Cream ▶
Serving: 4 Print Chocolate Coconut with Vanilla English Cream ▶ By Great Chefs July 23, 2014 Chef Kim Kringlie’s recipe is a lesson in trompe l’oeil. He dips Mylar balloons into chocolate halfway up, refrigerates then to harden the chocolate, then pops the balloons. Voila!, a hollow chocolate half sphere ready to fill with cream […]
Beer-fried Asparagus with Crabmeat and Crawfish in Creole Mustard Honey Butter ▶
Serving: 4 Print Beer-fried Asparagus with Crabmeat and Crawfish in Creole Mustard Honey Butter ▶ By Great Chefs July 23, 2014 Chef Kim Kringlie of The Dakota knows how to make asparagus with a few added calories worth our while. Flavorfully battered and crisply fried asparagus spears are accompanied by an out-of-this-world crab meat and […]
Crawfish-stuffed Loin of Lamb with Wild Mushroom Sauce ▶
Serving: 4 Print Crawfish-stuffed Loin of Lamb with Wild Mushroom Sauce ▶ By Great Chefs July 23, 2014 A highly seasoned crawfish stuffing is flavorful enough to complement but not compete with the assertive flavor of lamb. The stuffed lamb medallions make an elegant entrée whose taste lives up to its good looks. Ingredients Crawfish […]
Restaurant Information
Phone : 985-892-3712
Address : 629 N Hwy 190, Covington, LA 70433