From the Fires of Hell's Kitchen to Reno... - KTVN Channel 2 - Reno Tahoe News Weather, Video -

From the Fires of Hell's Kitchen to Reno...

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For Robert Hesse, moving to Reno meant going from a crash course, working with TV's volatile chef Gordon Ramsay, to a kitchen full of good vibes and incredible food. Looking around the Brew Brothers kitchen at the Eldorado, he told us, "It's not quite as intense as Hell's Kitchen. There aren't a lot of British guys running around yelling at you, but everybody here is top notch people. They brought me out here and they just welcomed me with open arms. They're really food people, and that's what it's all about."

On Hell's Kitchen he wasn't just a contestant, he was a star contestant…appearing in both season 5 and season 6. Today, 4 years later, he's 'home' in Reno. He didn't find the new job...the new job found him. The Eldorado's Gregg Carano got a glowing recommendation from one of Robert's celebrity clients: boxing training legend Angelo Dundee. Carano told us, "To be honest, I've never seen an episode of Hell's Kitchen. I knew nothing about Robert Hesse. And today I love him."

Much of that love comes from Robert's creations for Brew Brothers. Hesse told us, "We're gonna do hog wings here at Brew Brothers. Pigs really do fly. This is going to be the most unique thing you ever had."

What won Carano over were other dishes: "His strombolis and football calzones are second to none. I think they're better than New York, Manhattan."

Of his time on "Hell's Kitchen," Robert likened his time with Chef Ramsay as similar to a beginner working with a basketball legend, telling us, "If a man like that tells you you've got a sweet jump shot but you need to work on your crossover, you're going to listen. And to be honest with you, Chef Ramsay's bark is worse than his bite."

After Hell's Kitchen, he brought his family…and his Hog Wings dish, which describes as "Like butter man, it melts right out. You wanna take the bone out, slip it out, pick your teeth with it. Good for all ages too. Why are they so big? I just like big food, man, big eaters! We got to do it, we've got to enjoy ourselves. So never trust a skinny chef!"

-written by John Potter

In addition to trying Robert's Hog Wings at Brew Brothers, here's his recipe that you can try at home:


Pork Shanks, cooked

1 cup Melted butter

1 cup franks read hot sauce

1 cup sweet baby rays BBQ sauce

Oil for frying (optional)

1/4 cup Flour wit salt and pepper (if frying)

Ranch, Bleu Cheese Dressing and Celery Sticks



5 lbs Fresh Pork Shanks (request from your local butcher)

1 Tablespoon Sea Salt

1 teaspoon ground white pepper

1 teaspoon garlic powder

Season pork well with salt, white pepper and garlic and slowly roast, in a well covered dish, for 5 hours at 300 degrees. For best results, spread the pieces of pork out evenly and turn halfway through the process. Once cooked, cool them completely until ready to serve. 

When it's time to serve, either heat oil for frying to 375 degrees or preheat an oven to 450 degrees. Combine butter and hot sauce in a skillet and heat until hot, but do not boil. Toss the chilled roasted pork shanks in season flour and fry for approximately 2-4 minutes until crispy and toss in the sauce and serve. If roasting, place the shanks on a baking sheet (do not toss in corn starch) and bake for approximately 10-12 minutes until hot and browned and toss in sauce and serve with blue cheese dressing.

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