Originally from Manitowoc, Wisconsin-born Executive Chef Paul Shimon was drawn into the culinary world when his passion for cooking and food was recognized at an early age. 

Paul studied culinary arts and business management at Northern Michigan University, where he learned to develop his own unique style and flair. He began his professional career working at exclusive restaurants and hotels in the Midwest and East Coast.

Paul has presented at multiple Food and Wine Events and Demonstration Kitchens. He has also prepared two dinners at the James Beard House in New York, been published in Saveur and Gourmet Magazine, and made award-winning Fontina cheese with local cheesemaker Roth Kase. Paul has served as a guest chef at two of the men's major golf championships: the Masters Tournament in 2013 and the U.S. Open in 2016.

Having worked eight years at the Executive Residence, Paul’s philosophy and passion reflect the growing trend towards a healthier and down-to-earth lifestyle. From working with neighboring farmers to being an integral part of creating an extensive garden at the Residence, seeking out the finest in regional and local organic produce is the essence of his cuisine.

Apple and Goat Cheese Pizza

Course: Lite Meals

Ingredients

• 1 six-grain pizza crust
• 3 cups thinly sliced Fuji apple
• 1 cup crumbled goat cheese
• 2 teaspoons chopped fresh thyme
• 1 tablespoon extra-virgin olive oil
• 2 teaspoonsDijon mustard
• 1 teaspoonf resh lemon juice
• 1 1/2 teaspoons honey
• 2 cups baby arugula
• 3 tablespoons chopped pecans toasted

Instructions

1. Preheat oven to 450°.
2. Place pizza crust on a baking sheet coated with cooking spray. Arrange apple slices evenly over pizza crust; top with cheese. Sprinkle thyme evenly over cheese. Bake at 450° for 8 minutes or until cheese melts and begins to brown.
3. Combine oil, mustard, lemon juice and honey in a medium bowl, stirring with a whisk. Add arugula; toss gently to coat. Sprinkle pecans evenly over pizza; top with arugula mixture.

Ingredients

• 6 plum tomatoes, chopped
• 4 green onions, chopped
• ½ large cucumber, peeled and chopped
• 1 red bell pepper, seeded and chopped
• ½ cup water
• 2 tablespoons vinegar
• 2 tablespoons olive oil
• salt and pepper to taste

Instructions

1. Combine the tomatoes, green onions, cucumber, bell pepper, and water in a blender and blend until smooth.
2. Add the vinegar and olive oil and blend again until well-integrated.
3. Season with salt and pepper to serve.

• 1 (2- to 2 1/2-pound) skinless salmon fillet
• Kosher salt and freshly ground black pepper
• 1/4 cup good olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1/2 cup minced scallions, white and green parts (4 scallions)
• 1/2 cup minced fresh dill
• 1/2 cup minced fresh parsley
• 1/4 cup dry white wine
• Lemon wedges, for serving

Instructions:

1. Preheat the oven to 425 degrees.
2. Place the salmon fillet in a glass roasting dish and season it with salt and pepper.
   Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.
3. In a small bowl, stir together the scallions, dill, and parsley.
   Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs.
   Pour the wine around the fish fillet.
4. Roast the salmon for 10 to 12 minutes.
   Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

Roasted Cauliflower with Tomato and Garlic
Couse: Side Dish

Ingredients

• 1pt. red cherry tomatoes
• 1pt. yellow or orange grape tomatoes
• 4 cloves garlics mashed and peeled
• 4tbsp. extra-virgin olive oil divided
• 1/2tsp. kosher salt divided
• 1/4tsp. freshly ground black pepper
• 1/4tsp. crushed red pepper flakes
• 1 medium head of cauliflower
• 1/8tsp. paprika
• 1/4c. chopped fresh flat-leaf parsley

Instructions

1. Preheat oven to 400° with the oven rack in the middle.
2. Put the tomatoes and garlic in a large baking dish, then drizzle with 3 tablespoons oil and sprinkle with 1/4 teaspoon salt, pepper and red pepper flakes. Toss to coat.
3. Trim the large green leaves from the cauliflower and discard, then trim the stem so the cauliflower sits flat. Push the tomatoes aside and place the cauliflower in the middle of the dish. Drizzle remaining tablespoon oil over the cauliflower and rub to coat. Sprinkle with paprika and remaining 1/4 teaspoon salt.
4. Roast for about 1 hour, or until the cauliflower is tender and can easily be pierced with a paring knife.
5. Sprinkle parsley over the cauliflower. Slice the cauliflower into wedges and serve with tomatoes and garlic.
   

Pork Chops with Roasted Apples and Onions

Course: Main Dish

Ingredients

• 2 teaspoons canola oil
• 1 cups pearl onions
• 2 cups Gala apple wedges
• 1 tablespoon butter
• 2 teaspoons fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 bone-in center-cut pork loin chops 6-ounce each
• 1/2 cup fat-free low-sodium chicken broth
• 1/2 teaspoon all-purpose flour
• 1 teaspoon cider vinegar

Instructions

1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat.
3. Pat onions dry with a paper towel. Add onions to pan; cook 2 minutes or until lightly browned, stirring once. Add apple to pan; place in oven.
4. Bake at 400° for 10 minutes or until onions and apple are tender. Stir in 2 teaspoons butter, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
5. Heat a large skillet over medium-high heat. Sprinkle pork with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat.
6. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm. Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute or until reduced to 1/4 cup. Stir in vinegar and remaining 1 teaspoon butter. Serve sauce with pork and apple mixture.