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Chef Robert Sturm: Ham and Grits Soufflé
Ham and Grits Soufflé with Maderia Chanterelle Sauce This necipe yields 4 souffles. Anyone who has worked with souffles knows how quickly they “fall’....
Chef Luke Sung: Hangar Steak and Polenta Cakes
Not too many chefs have their restaurants by age 26, but Chef Luke Sung is never the one to take things slow. Named the restaurant after his daughter Isabelle,...
Chicken Fried Lobster & Chipotle Glazed Quail
Chicken Fried Lobster & Chipotle Glazed Quail with Wild Mushroom Risotto and Truffle Butter Sauce By Chef David Holben, Culpeppers, Dallas, TX Made with: CulinArte’...
Cumin Crusted Lamb Loin with Coriander Basmati Rice
This dish was created bty Executive Chef Gary Roth, Los Altos Country Club, Los Altos, CA.The Los Altos Golf and Country Club is a private, member-owned club which...
Chef Condra Easley: Oven Roasted Banana Baked Alaska
Oven Roasted Banana Baked Alaska Chef Condra Easley, is an amazing pastry chef. Chef Easley received her formal training at several prestigious pastry shops in...
Shrimp and Lobster Soup
Shrimp and Lobster Soup By Master Chef Robert Sturm, Custom Foods, Chicago, IL. and Executive Chef John Molloy, Red Lobster and Corporate Chef Stamford Dalton,...
Guava sunset
Guava Sunset By Smoothie Chef Cynthia Clarke, Smoothie Sensations Ingredients: 2-1/2 cups Guava Juice blend 2 cups Frozen Peach Slices 1 Frozen Banana,...
Taylannas: The Speaking Menu
Every once in a while, you come across a tool that you know will change people lives. As a technology enthusiast and a food specialist, this Taylannas’ device...
Poached Duckling Breast with Duck Wheat Berry Ragout
Poached Duckling Breast with Duck Wheat Berry Ragout By Chef Christopher Koetke, Les Nomades, Chicago, Illinois. Christopher Koetke has been a culinary instructor...
Cracked Dungeness Crab
Cracked Dungeness Crab By Chef Edward Pizzuti, Cafe Giostra, Brando’s, Petaluma, CA Serves: 4 Marinade Ingredients: 4 oz. Extra Virgin Olive Oil Juice of...
