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Culinary Creations

3 Recipes; 1 Grocery List

Raised on a farm in western Kansas, Chef Ray Clinton was taught to put every part of an animal to culinary use: “Thank you, Grandma Marilyn, for being my first idol in the kitchen.”

Chef Ray’s Favorite Thing?

The wonderfully weird, fun, loving, and charismatic people he meets.

Chef Ray’s Inspiration?

Those whom he has worked alongside over the past twenty-five years.

And a special thanks to Chef Hagai Narkis, Alex Kaulbach, and Hosea Rosenberg.

Chef Ray’s Go-To?

Simple, local, high quality food. 

Chef Ray’s Culinary Dream?

Running his own food truck. 

3 Recipes; 1 Shopping List

Thanks, Chef Ray!

  • Olive oil

  • Onion

  • Carrots

  • Garlic

  • Ginger

  • Vegetable stock

  • Whole milk

  • Flour

  • Sugar

  • Poblano peppers

  • Ribeye steaks

  • Ancho chili powder

  • Cumin (ground)

  • Butter (unsalted)

  • Corn (frozen or from cob)

  • Heavy cream

  • Cayenne

  • Nutmeg

  • Cinnamon

  • Kosher salt

  • Pepper 


  • ½ inch thick cut ribeye steak

  • 2 tablespoons ancho chili powder

  • 1 teaspoon ground cumin

  • 1 tablespoon kosher salt

  • 2 tablespoons oil


1. Allow steak to sit at room temperature, covered, before seasoning.  

2. Combine spices, and sprinkle liberally on both sides of each steak. 

3. In a heavy, flat-bottomed pan, add the oil.  Heat until oil starts to smoke.  

4. Gently place steaks in the pan.  Sear steaks for 4 to 5 minutes on each side until they reach your desired doneness. 

Chef’s Nudge: Move the steaks as little as possible so there is a nice crust.

Bon Appetit!  


  • 2 tablespoons olive oil

  • 1 onion, diced

  • 2.5 carrots, chopped

  • 1 tablespoon garlic, minced

  • 4 oz. ginger, chopped

  • 3 quarts vegetable stock

  • ¼  teaspoon ground cinnamon

  • Salt and pepper to taste



1. Chop the vegetables.

2. Sauté the onion, garlic, ginger and carrots.  

3. Add the vegetable stock and bring to a boil.

4. Cook for 20 minutes or until carrots are tender.  

5. Puree the mixture, and add more stock if needed.

6. Strain and return to a simmer. 

7. Season with cinnamon, salt and pepper.

Bon Appetit! 


  • 2 tablespoons unsalted butter

  • 5 cups corn cut from cob. Or frozen, thawed

  • 1/2 cup heavy cream

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly cracked black pepper

  • 1–1/2 tablespoons granulated sugar

  • Pinch cayenne pepper

  • Pinch ground nutmeg

  • 1 cup whole milk

  • 3 tablespoons all-purpose flour

  • 2 poblano chilies, roasted, peeled and seeded, diced


  1. Melt the butter in a medium saucepan over medium heat.  Add corn, heavy cream, salt, pepper, sugar, cayenne pepper and nutmeg.  Stir to combine.

  2. In a small bowl or large measuring cup, whisk together the milk and flour.  Pour into corn mixture and stir to combine.

  3. Cook, stirring constantly for 4-5 minutes, or until thickened and corn is cooked.  Stir in roasted and chopped poblano peppers.

Chef’s Nudge: Season with additional salt, pepper, sugar, cayenne pepper and/or nutmeg.

Bon Appetit! 


Visit Chef Ray at Lot One in Arvada!

Ray Clinton

Executive Chef


13730 W 85th Drive, #101

Arvada, Colorado 80005

  • Executive Chef Ray Clinton