Saddle of Rabbit
byStuffed with rabbit sausage, Seckle pear, and a Floris Poire beer reduction Serves 4 INGREDIENTS 1 rabbit 9 shallots Bay leaf Thyme 2 Floris…
Stuffed with rabbit sausage, Seckle pear, and a Floris Poire beer reduction Serves 4 INGREDIENTS 1 rabbit 9 shallots Bay leaf Thyme 2 Floris…
With Yukon Gold potato gratin, cherry bomb radish, and a cabernet reduction Serves 4 INGREDIENTS 6 Yukon Gold potatoes Butter Salt and pepper to…
CROSSED OVER Double Cross Vodka Pink Peppercorn Lemon Peel Grapefruit Peel Stir vodka and peppercorn in mixing glass with ice. Garnish with lemon and…
PRESS Executive Chef Trevor Kunk Serves 4 Roasted Brassicas 1/2 cup broccoli rabe leaves and florets, finely chopped 1/2 cup broccoli florets, finely chopped…
Hurley’s Executive Chef Bob Hurley Serves 6 Marinade 5 tbs olive oil 1 large carrot, peeled and diced 2 ribs celery, peeled and diced…
BLACKBERRY BASIL CAIPIRINHA Cachaca Ginger Syrup Lime Sugar Blackberry-basil shrub Basil leaf or blackberry Pour ingredients into a large shaking glass. Add berries and…
Yields 10 portions INGREDIENTS 2 pints figs 2 vanilla pods Cinnamon stick 375 ml Sauternes 1 cup sugar 4 sheets gelatin 1 wheel Reblochon…
Sous Chef Raoul Whitaker Leek-Roasted Filet of Cod with Garlic Butter, Lemon, Herbs, Roasted Root Vegetables, and Bacon Fat–Roasted Potatoes Serves 6 to 8…
Executive Chef Adin Langille Redneck Casserole Serves 4 to 6 Cheese Sauce 2 cups of milk (maybe a little more to adjust consistency) 2…
Executive Chef Dino Tsaknis “One of my favorite dishes during the holidays is bougatsa. It is a Greek custard-filled pastry with filo. It is…