Today Omni Amelia Island Resort’s Executive Chef Daven Wardynski shares with us the inspiration behind his Omni Cookie Collection submission, “Grandma Wardynski’s Candy Cane Cookies”. Growing up in Michigan, what kept Daven and his family warm every holiday season, was the day they got together and made his grandmother’s special candy cane cookies. Daven has kept her kitchen alive by baking these delightful, holiday treats each year for all to enjoy. (More “Omni Cookie Collection” Recipes)
As a child growing up, the most influential person in my life other than my parents was my grandma Wardynski. Every Friday after my dad would finish his shift at General Motors, we would visit my grandparents in Bay City, Michigan. Us kids would immediately run to the basement and create what we thought to be groundbreaking items with rusty nails, scrap pieces of wood and years of old defunct newspapers. Our surroundings would be hundreds of canned or preserved foods that she had processed with the season’s bounty. Unknowingly, this would set the foundation for the passion I have for food today. Rustic, seasonal, refined with no boundaries were what happened in that kitchen upstairs and defined grandma. Her food was full of “soul” and in my opinion; food tastes better when it has soul.
She passed when I was in 6th grade. It was tough, but before she did so she said to the family “keep my kitchen alive”. This is something I would unknowingly take on to be my life’s work.
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One of the items that will forever be instilled in me from those Friday evenings at Grandma’s are these candy cane cookies. Each season we as a family would all work together, around the kitchen table with the red and blonde doughs, rolling, knotting and forming the candy candy canes. Young and old…..it was fun for all of us and something I am not only happy, but proud to share with you.
I keep this recipe, written in her handwriting, from when she was alive with that magic I remember from her kitchen. This is one that I will carry with me until I say those same words to my family when it’s my time. I hope she is proud of where I have taken “her” kitchen. You can’t put a price on food that carries soul.
1 c. shortening (half butter)
1 c. powdered sugar
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. salt
1/2 tsp. red food coloring
Heat oven to 375. Mix shortening, sugar, egg and flavoring. Mix flour, salt and stir in. Divide dough in half. Blend food coloring into one half. Roll 1 tsp. of each color dough into strips 4 inches long on a lightly floured board. Place strips side by side and twist. Put on ungreased baking sheet. Curve tops. Bake 9 minutes.
Roll in long snakes, like the play-doh we used as kids, then braid together. Top with icing and whatever “sprinkles” that make your season special and have soul.
Executive Chef Daven Wardynski has led the culinary team at Omni Amelia Island Resort since October 2012, overseeing nine restaurants as well as conference food and beverage operations. With more than 17 years of experience in the culinary world, Wardynski began his career at the legendary TRU in Chicago, serving as sous chef under celebrity chef Rick Tramonto. Prior to accepting the position at Omni Amelia Island Resort, he was the executive chef at Omni Chicago Hotel for a number of years. Due to his emphasis on supporting local purveyors and his passion for fresh, quality ingredients, Chef Wardynski has received multiple honors from the American Culinary Federation, including a Gold Medal in the Chicago National Restaurant show along with coverage in such media outlets as Oprah Radio, Condé Nast Traveler, Travel + Leisure, Cooking Light, and Food & Wine.
Roll in long snakes, like the play-doh we used as kids, then braid together. Top with icing and whatever “sprinkles” that make your season special and have soul.
Executive Chef Daven Wardynski has led the culinary team at Omni Amelia Island Resort since October 2012, overseeing nine restaurants as well as conference food and beverage operations. With more than 17 years of experience in the culinary world, Wardynski began his career at the legendary TRU in Chicago, serving as sous chef under celebrity chef Rick Tramonto. Prior to accepting the position at Omni Amelia Island Resort, he was the executive chef at Omni Chicago Hotel for a number of years. Due to his emphasis on supporting local purveyors and his passion for fresh, quality ingredients, Chef Wardynski has received multiple honors from the American Culinary Federation, including a Gold Medal in the Chicago National Restaurant show along with coverage in such media outlets as Oprah Radio, Condé Nast Traveler, Travel + Leisure, Cooking Light, and Food & Wine.