Personal Chef Joe Dugan’s Tent Event Recipes

Chefs are found in many contexts. Joe Dugan is a personal chef who was born, raised and lives in Evanston. For the past 12 years he has combined catering with the preparation of meals for families in their own homes.

Chef Joe sources from local farmers whenever possible, and that made him a perfect fit for a recent tent event. More than 200 people enjoyed the following dishes. Now, you can try them yourself in YOUR own home.



Cut a French baguette into 1/2 inch circles. Brush with olive oil and place on sheet pan in a preheated 350 degree oven. Bake until golden brown, about 12 minutes on rack in the top position in your oven.

Onion Marmalade


  • 4 large onions, thinly sliced
  • 1/2 cup 18-year-aged balsamic vinegar
  • 1/4 cup brown sugar


Place onions sugar and balsamic into dutch oven, bring to a boil, and reduce heat to simmer. Cook onions for 2-3 hours. The onions should taste sweet. Let cool for 45 minutes. Serve over roast or on a sandwich.

Grilled beef round roast


Get grill temperature to at least 500-degrees.

Grill each side for 8 minutes (depending on thickness of roast), then place on sheet pan in a preheated 400 degree oven until internal temperature reads 120 degrees. Let stand for five minutes to allow juices to redistribute back into the meat. Thinly slice across (opposite of) the grain to insure tender slices. Place on top of onion marmalade.