Going A Little Hog Wild
byPastry-rolled cocktail franks are undergoing a newfound wave of popularity and Samuel Adams has teamed up with Chef David Burke to create some…
Recipes
Roasted Fig Salad
byServes 4 8 fresh black mission figs 2 oz maple syrup Salt and pepper 1 loaf bread, for croutons 2 oz ricotta cheese…
Grilled Baby Corn and Fried Chicken Salad
byIndividual Serving 1 boneless chicken thigh 1/2 cup buttermilk 3 splashes Tabasco Lemon zest and juice of 1 lemon 1 sprig fresh thyme…
Grilled Watermelon “Steak” Au Poivre
byServes 10 1 red seedless watermelon 2 cups white balsamic vinegar 2 cups olive oil Au Poivre Seasoning 1/4 cup sugar 3 tsp salt…
40-Day Dry-Aged Rib Eye Salad
byServes 4 One 40-day dry-aged rib eye steak (20-oz, bone-in) Salt and pepper to taste 1/2 pound orzo pasta, blanched and shocked 2 carrots,…
Lobster Salad
byServes 4 4 lobsters, about 1 lb each 12 asparagus 3 bunches basil 1 pint canola oil 4 oranges 4 beets Olive oil Salt…
Burrata Salad
byServes 4 12 asparagus 3 bunches basil 1 pint canola oil 8 baby beets in different colors 2 cups water 1 cup quinoa 4…
Tuna Sashimi
byServes 4 8 oz sushi-grade tuna 1/4 cup ginger, finely sliced Olive oil 1 cup tapioca pearls 2 cups water 4 tbs sugar 1…
Grilled Peaches & Heirloom Tomato
byServes 4 SALAD 12 wedges fresh Redhaven peaches (preferred) 12 wedges heirloom tomato 8 oz purslane 4 oz fresh heart of palm 4 oz…
Strawberry-Rhubarb Cream Pie
byWhen Executive Pastry Chef Zac Young reels off his secret ingredients for summer desserts—tarragon, basil, and lemon thyme— you can sense his excitement. Summer…