Chef Casey Fassler began his career in May 2000 at the Coeur d’Alene Inn. He continued his culinary studies under Chef Gene Tillman until 2010 when he transferred to Dockside as sous chef. He returned to the CDA Inn, opened two food trucks and in 2020, he returned to Dockside as executive chef.
Ingredients
» 1lb French fries
» 1lb smoked beef short rib (shredded)
» 1 batch sausage gravy
» 1lb shredded cheddar cheese
» 1 batch caramelized onion jam
» 8 poached eggs
» 2oz scallions
» Paprika (for garnish)
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Deep fry (or air fry) French fries and divide on four plates. Top with sausage gravy, cheddar cheese and smoked beef short rib then place in oven to melt cheese. Carefully remove plates and top with caramelized onion jam, poached eggs and scallions, garnish with paprika.
Photography By Joel Riner
