In this episode of Chefs of the Sierras, sponsored by DCS by Fisher & Paykel, Tim Creehan prepares dishes from Evan's Restaurant.

Hazelnut crusted lamb chops w/ cassis glaze, served with orzo and wild rice and grilled Brussells sprouts

Lamb rib roast cut into 2 bone chops
8 oz hazelnuts, skinned, toasted and coarse chopped
1/2 cup black currants
8 oz. cassis
8 oz. demi-glace
2 cups cooked wild rice
2 cups cooked orzo pasta (cooked with a few threads of saffron if desired)
1/2 cup diced carrot
1/2 cup diced onion
1/2 cup diced celery
1 diced tablespoon fresh thyme