Discussing Wine with Executive Chef Ryder Zetts
HauteLife recently sat down and discussed wine with Executive Chef…
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Grilling with Executive Ryder Zetts
HauteLife recently discussed grilling with Executive Chef Ryder Zetts of…
Executive Chef Ryder Zetts’ Favorite Summer Meal
HauteLife recently discussed favorite summer meals with Executive Chef Ryder…
Summer Ingredients with Executive Chef Ryder Zetts
HauteLife recently discussed summer ingredients with Executive Chef Ryder Zetts…
Spring To Loire! The Loire Valley Wines’ Day In NYC
HauteLife was delighted to attend this Loire Valley event, Spring…
Lamb Meatballs
Yields 10 Portions INGREDIENTS 1 small Spanish onion, diced 3…
Lemon Pancake Souffle
Serves 6 INGREDIENTS 30 oz cake flour 1 tbs baking…
Braised Martin’s Lamb Shoulder Over Pappardelle with Pearl Onion, Parsnip, and Dill
Serves 4 FOR THE LAMB SHOULDER Canola oil 1 bone-in…
Raspberry Vanilla Vacherin
Serves 10 CRISPY MERINGUE 150g 10x confectioners’ sugar 25g egg…
Scallop Tartine with Aged Sherry Shallot Butter and Smoked Trout Roe
Serves 4 INGREDIENTS 1 puff pastry sheet 6 shallots 1/2…
Mediterranean Mussels
Serves 2 INGREDIENTS 2/3 cup fennel, medium diced 1/2 cup…
Mussel-ing Through: Eco-Friendly Atlantic Aqua
Terry Ennis, president and CEO of Atlantic Aqua Farms, has…
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