A little too little is just right/ Minimalism reigns on Paradise

Beau MacMillan has come a long way since his culinary beginnings in Carver, Mass.

"I worked for a talented chef at the Cranebrook Tea Room in Carver.

"It was a tiny restaurant that did 30 tables a night," MacMillan said. "The menu changed every day. We were doing soups and sauces to order."

Now, as chef de cuisine at elements Restaurant in Paradise Valley, MacMillan continues to employ some of the same small-town philosophies - but in a big way.

Since a major renovation was completed two years ago, elements has received kudos from Food and Wine magazine and Nations Restaurant News.

"We change our menu monthly. We have an inspired kitchen," said MacMillan, who will dig up an old recipe if a customer asks for it.

Under the direction of executive chef Charles Wiley, Mac-Millan cooks with a minimalistic attitude, making sure not to "overfeed" clientele.

"One of the worst feelings in the world is being too full," MacMillan said.

"We don't use a lot of heavy cream sauces, and we don't use a lot of butter. We want people to leave feeling good."

He chose to share this Lobster and Parsnip Soup recipe because "parsnip is in season right now and lobster, well, that's where I'm from."

Q: With whom would you most like to "do lunch"?

A: I would love to do lunch with one of my ancestors. I have always been fascinated by history and learning more about my family tree.

Q: What is your favorite dish to make at home?

A: At home, I hardly ever cook. I prefer to eat out.

Q: What culinary gadget could you not cook without?

A: The Vita-Prep blender. It's definitely an important tool at elements. We use it for soups, sauces, vinaigrettes and flavored oils.

Q: What three ingredients could you not cook without?

A: Extra virgin olive oil (I found this great oil called Rea's. It is an Arizona olive oil), fresh herbs (we have a small garden here that we pick from) and garlic.

Q: When it comes to eating, what is your guilty pleasure?

A: Cheese.

Q: What is your favorite restaurant?

A: I love to eat at Pasta Brioni (in Scottsdale). It has great atmosphere, music and food. I feel like I am back home when I eat there.

Q: What one cooking tip could you offer readers to make their time in the kitchen easier?

A: Start with the freshest possible ingredients and keep it simple.

Q: What is the biggest mistake you ever made while cooking?

A: The biggest mistake anyone can make while cooking is taking it so seriously that you don't enjoy it.

LOBSTER AND PARSNIP SOUP

Yield: 6 servings

2 ounces bacon (about 2 slices)

2 small white onions, chopped

1/2 teaspoon finely chopped ginger

6 cloves garlic, smashed

5 large parsnips, peeled and cut into 1/2-inch pieces

2 tablespoons brown sugar

1 teaspoon pureed chipotles in adobo sauce

1/2 cup dry white wine

6 cups lobster stock

3 ounces butter

1/2 lime, squeezed

Salt and pepper

Cook's note: To make lobster stock, heat 1/4 cup olive oil in a large stockpot over medium-high heat. Peel 2 carrots and finely chop; add to pot. Add 3 finely chopped tomatoes. Add 1 1/2 teaspoons dried tarragon; allow heat to release aroma but do not burn.

Meanwhile, crush 2-3 lobster shells using a mallet or hammer. Add 10 cups water and lobster shells to stockpot. Reduce, uncovered, to 6 cups (about 1 hour and 15 minutes). Strain through a fine sieve.

Procedure:

1. Saute bacon in butter in pan over medium heat.

2. Add onions, ginger, garlic, parsnips and brown sugar. Season with salt and pepper.

3. Stir occasionally until vegetables are brown (about 5 minutes).

4. Stir in chipotle puree and wine. Cook over medium heat until the mixture is reduced by three-quarters (about 6 minutes).

5. Add lobster stock and bring to a boil. Stir in lime juice and adjust seasonings to taste.

6. Blend soup and garnish with lobster claw.

Nutrition information per serving: Calories 336 (45 percent from fat); fat 16.9 g (sat 9.1 g, mono 5.7 g, poly 1.2 g); protein 12 g; carbohydrates 34 g; fiber 6.1 g; cholesterol 41 mg; sodium 540 mg; calcium 92 mg.

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