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"Sex is good, but not as good as fresh, sweet corn" - Garrison Keillor

My very first vegetable garden that I grew included 4 rows of sweet corn.  I will never forget the day that I came home from work, snapped off an ear of corn from the stalk, and took it directly inside to clean it, boil it, and smother it in butter and salt.  At that point in my life, I had never tasted a vegetable that fresh and it was pure heaven.

Corn is in abundance at the moment and we are going to highlight some recipes that will take your fresh veggie palate to a whole new level - promise. Beginning this month, the new chef at Elements will be regularly sharing with us his recipes, tips and tricks and we just know you will enjoy them as much as our guests at Elements have been.


So, friends, Romans, countrymen, lend me your ears...corn and otherwise... because we've got some cooking to do!  But first, let's meet this guy, shall we?


Bringing New Flavor To 

Elements Bistro & Grill

There’s a new face at Elements Bistro & Grill in Lyons and he will knock your socks off with his incredible cooking skills.  Just listening to him describe the new menu in his strong Manhattan accent is enough to make you hungry and, if that doesn’t do it, the smells from his kitchen most definitely will.

Meet Lawrence “Lorenzo” Klink, 50, the part German / part Sicilian chef who promises to make your dining experience everything that you deserve - and then some.  I recently sat down with him to learn who he is, what his dreams are for Elements, and to get him to share a few of his recipes with us. 

Born in Brooklyn, Lorenzo, which is Italian for Lawrence, grew up following in his dad’s footsteps of having a passion for cooking and, since the age of 6, he accompanied his father into restaurants to learn his way around the kitchen.  Lorenzo became a second-generation graduate of the Culinary Institute of America in Hyde Park, New York in 1990 and immediately began putting his skills to work.  In the past 26 years, he has worked 60% in hotels and 40% in free standing restaurants from New York to California to Florida and Chicago.

As well as having fresh fish flown in overnight from Miami, Lorenzo is building relationships with local farmers and utilizing their seasonal offerings by having fresh corn and Vidalia Onions delivered to his door as well as making frequent trips to Pittman Farms in order to bring the optimal taste to his dishes.  He feels that the “farm to table” approach is the best way to not only provide a lasting impression on the taste buds of his guests but to build a sense of community.  When asked what his ultimate goal is for Elements, Lorenzo shared “I want to put a stamp on the map, to bring Elements to the next level with my own flavor”.

Sweet Corn Relish


1 each – yellow / red / orange pepper, diced

12 ears of corn on the cob, shucked and cleaned

1 red onion, diced

1 TBSP fresh garlic, chopped

1/3 cup red wine vinegar

1/2 cup Terra Dolce Olive Oil

1 bunch of green onions, chopped

Juice of 1 lime.

Salt and Pepper to taste


Salt, pepper, and lightly oil corn on the cob, chargrilling until tender, and setting aside to cool.  Sautee the peppers and red onion in a pan for 2 minutes and set aside.  Cut the corn off the cob and combine with the sautéed pepper and onions, green onions, garlic, vinegar, olive oil, and lime juice.  Salt and pepper to taste.

Crab Cake Stack - lump crab meat, fried green tomato, sweet corn relish, and remoulade can be found on the

Starters Menu at Elements B&G.