Discussing Wine with Executive Chef Ryder Zetts
HauteLife recently sat down and discussed wine with Executive Chef Ryder Zetts of Archetype. Tell us about some of your favorite wines on the…
HauteLife recently sat down and discussed wine with Executive Chef Ryder Zetts of Archetype. Tell us about some of your favorite wines on the…
HauteLife recently discussed grilling with Executive Chef Ryder Zetts of Archetype. Tell us about your favorite grilling techniques. “I love to treat the grill…
HauteLife recently discussed favorite summer meals with Executive Chef Ryder Zetts of Archetype. What is your favorite summer meal? “My favorite summer meal is…
HauteLife recently discussed summer ingredients with Executive Chef Ryder Zetts of Archetype. The Archetype menu has a lot of influence from the region, tell…
HauteLife was delighted to attend this Loire Valley event, Spring to Loire! The Loire Valley Wines’ Day in May. We learned quite a bit…
Yields 10 Portions INGREDIENTS 1 small Spanish onion, diced 3 garlic cloves, minced Extra-virgin olive oil 1/4 piece baguette, diced with crust removed 2…
Serves 6 INGREDIENTS 30 oz cake flour 1 tbs baking soda 1 tbs baking powder 2 tsp salt 12 egg yolks 6 oz butter,…
Serves 4 FOR THE LAMB SHOULDER Canola oil 1 bone-in lamb shoulder (We use Martin’s lamb, but any small farm– raised shoulder will be…
Serves 10 CRISPY MERINGUE 150g 10x confectioners’ sugar 25g egg whites METHOD Preheat oven to 200°F. Using a paddle, cream the ingredients until very…
Serves 4 INGREDIENTS 1 puff pastry sheet 6 shallots 1/2 cup vermouth 1/2 lb butter 2 tomatoes 1/4 cup of sherry vinegar 8 scallops…