Potato Crusted Wil Salmon Filet with Spring Vegetable and Roasted Jalapeño-Orange Hollandaise Chef: Malachi Harland, The Chef’s Table at the Elbow Room 2 each (salmon filet, 8 oz. portions)assorted spring vegetables (bite-size, blanched for two entrée portions)1...
Duck Breast and Turnips with Medjool Dates & Caramelized Honey-Ginger Reduction Chef: Terry Foshee, George’s at the Cove 3 ea. 12 oz. Liberty Farms Duck breasts (trimmed of excess fat and score)4 sprigs fresh thyme24 ea. baby turnips with greens attached1 tbsp....
Beef Short Ribs with Chocolate Gastrique Chef: Cindy Pawlcyn, Cindy’s Backstreet Kitchen SHORT RIBS6 beef short ribs 2” x 5” pieces1 piece of celery rib chopped1 carrot peeled & chopped1 onion peeled & chopped1 oz. olive oil1 cup dry red wine (or more to...
Lamb Meatballs with Charred Tomato Ragout Chef: Caston Richards 1/2 lb fatty ground pork (lamb can be substituted for dietary restrictions)1 lb ground lamb2 eggsPreview Changes (opens in a new tab)1.5 oz panko breadcrumbs1 tbsp of paprika1/2 tsp of cayenne2.5 lb ripe...
Pork Sliders with Tomato Chutney and Grilled Yams Chef: Caston Richards 1.5 tbsp olive oil2 oz garlic (minced)2 medium white or yellow onion (small dice)¾ lb ripe tomatoes (any kind, medium dice)¼ tsp dried chili flakes1 tsp fennel seeds3 tbsp red wine vinegar2 tbsp...
Spicy Prawn Fettucine Chef: Caston Richards 12 oz fettucine (fresh is always better if it’s available (use about 70% of the weight for dried pasta))8-12 prawns (16-20 count)16 oz fresh ripe tomatoes of any kind (medium to large dice)2 oz olive oil1/4 tsp chili flakes4...
Charcuterie with Barbara's Grape Jelly, Rosemary Semolina Cracker & Simple Crostinis Chef: Caston Richards CHARCUTERIE INGREDIENTS3 oz of protein per person3 oz of cheese per personAssorted fixings of your choosing (less of each, but more variety)Notes:...
Sheldon's Heirloom Tomato Salad with Burrata Cheese & Basil Oil Chef: Caston Richards 2 lb of ripe heirloom tomatoes8 oz of burrata cheese (typically 1-2 balls)1 oz of fresh basil leaves¼ cup + 2 tbsp of good extra virgin olive oil½ tsp + a splash of white wine...