Quad Cities’ native, Jeff Ryser has been serving up delicious dishes as a chef at local restaurants for many years. He is well known in the area for his creative culinary work at establishments such as The Abbey Hotel and the Captain’s Table where he created such exciting entrees as Sesame Crusted & Crab Stuffed Salmon finished with Buerre Blanc Sauce. Jeff’s cooking skills now inspire diners at the new Bass Street Chophouse where he serves as executive chef.



Ryser, a Moline native, is a self taught chef. He was inspired at a very young age while working at his parent’s Rock Island, Illinois sandwich shop. From there, he moved to Colorado where he picked up on-the-job training working at various hotels and ranches. He moved back to the Quad Cities to hone his craft at French restaurant, Charles Michel, a favorite of many local food connoisseurs.

	SEASONAL RECIPES Bass Street’s Cafe Milano 4-1/2 oz. coffee 1 oz. Licor 43 1 oz. Cointreau Top this with whipped cream and an orange twist. You will be the hit of your holiday get together.