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United States
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Relais & Châteaux Grand Chef Christopher Brooks of The Dining Room at Blantyre in Lenox, Massachusetts in the Berkshires graciously shares his recipes for Cucumber Panna Cotta; New England Cod with Zucchini Cake and Romesco; and Peach and Raspberry Salad. Once a former Gilded Age mansion, Blantyre is a stunning luxury hotel with 19 rooms and suites, and has an award-winning fine dining restaurant featuring exceptional country house cuisine.
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Executive Chef David Maini of Michael Jordan's Steak
House
at the Mohegan Sun in
Uncasville,
Connecticut tributes his success and passion for cooking to his
grandmother. His fondest memories are of being in her kitchen and
learning to
cook as he watched her in action. He graciously shares a delicious taste
of the
restaurant with his recipes for Waygu Tartare and Pan
Seared Grouper that would make his grandmother proud.
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Chef Naim Bellan focuses on an
international menu at the Giraffe Room Lounge and
Restaurant
located at the Inn at Great Neck in Great Neck, New
York. He
graciously takes time out from the kitchen to share a few of his
tempting
recipes for Lentils and Rice with Fried Onions,
Tomato and
Cucumber Salad, Chicken Mona Lisa, and Bourbon
Steak.
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Chef Pete
Gialias is the owner of the Logan Inn located in the
village of
New Hope in Bucks
County, Pennsylvania, which opened as a tavern in 1722 and
as an
inn in 1727. He shares a delicious taste of the historic property with
his
classic Greek recipes for Lemon Olive Oil Sauce and Moussaka.
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Chef Michael Sujansky of The
Bridgetown Mill House located in Bucks County in Langhorne,
Pennsylvania shares a delectable taste of the restaurant with
his
recipe for Lobster Bisque. The Bridgetown Mill House, circa 1791 was once
a
private home, and has been elegantly transformed into a gorgeous little
inn
with an excellent fine dining restaurant.
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In a time when desserts are often overlooked, pastry chefs are continually challenged to come up with
appetizing
desserts to entice the eye and the palate; Executive Pastry Chef
Ralph Day
of The Saltwater Grille
in
the Shippan Point section of Stamford, Connecticut
is
clearly up to the challenge.
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Stamford,
Connecticut native, Chef
Pasquale "Pat" Pascarella may be young;
however his experience began at age 13 years washing dishes in a
restaurant. By
14 he was working the sauté area and making salads, and by 15 he was a
sous
chef, this while still attending high school. Graduation from the French
Culinary
Institute in New York, plus impeccable externships have given
this talented chef the experience needed as the Executive Chef at
The
Saltwater Grille in Shippan Point where he is
also
one of the partners.
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Chef
Jean-Louis Gerin of the award-winning Restaurant JEAN-LOUIS
in
Greenwich, Connecticut shares his culinary vision and a delicious
taste
of the restaurant with his tempting recipes for Stone Crab with
Tomato
Crumble, Drunken Red Snapper and Warm Fingerling Potato Salad,
Beef
Cheeks Slowly Braised in Red Wine, with Onion Compote and Foie Gras,
Double-Baked
Vegetable Compote, and My Grandmother's Chocolate Mousse that
will
have you dialing the telephone to make a reservation at the restaurant.
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Chef Neil Manacle of Fluke Wine, Bar & Kitchen in Newport, Rhode
Island shows his style with his recipe for
Grilled Lamb T-Bones with Fried Hummus, Dates, Figs, and Apricots that reflects
his philosophy of relaxed modern American cuisine. Big, bold flavors and fresh
ingredients are the mainstay of this charming restaurant owned by Jeff and
Geremie Callaghan and located in the heart of Bowen's Wharf.
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Chef Scott Uehlein for Canyon Ranch Lenox in Lenox, Massachusetts in The Berkshires tempts the palate with his creative recipes for Chilled Cucumber and Arugula Soup; Strawberry, Chicken, and Arugula Salad; and Salmon with Blueberry Mango Salsa, proving that eating healthy does not have to mean boring menus. Bon Appétit!
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Chef Michael Pancheri shares a delectable taste of the farm to table concept of allium restaurant + bar in Great Barrington, Massachusetts, in The Berkshires, with his recipes for Chickpeas Crisped in Hot Oil; Mixed Green Salad with Candied Pecans and Lemon Thyme Vinaigrette; and Wood-Grilled Berkshire Pork with Great Northern Beans, Winterbor Kale and Honeycrisp Applesauce. |
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The Dining Room at Wheatleigh in Lenox, Massachusetts in The Berkshires is sumptuous elegance set in an Italian villa that perfectly complements the contemporary American interpretation of French cuisine expertly prepared by Chef Jeffrey Thompson. Passionately creative, Chef Jeffrey Thompson shares a delectable taste of the restaurant with his recipes for Pan Seared Foie Gras, Puy Lentils, Baby Turnips, Green Apple Mustard Sorbet; and Sablefish, Parmesan Gnocchi, Cauliflower, and Shellfish Boudin.
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Chef Dwayne LiPuma of the award-winning American Bounty Restaurant at The Culinary Institute of America in Hyde Park, New York shares a delicious taste of the restaurant with his recipe for Roasted Halibut with Clams, which is reflective of the restaurant's focus on American regional cuisine.
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Alain V. De Coster, C.E.C, C.C.A., Lecturing Instructor at Escoffier Restaurant at The Culinary Institute of America in Hyde Park, New York shares his culinary insight, passion for teaching, and a very tasty recipe for Poached Halibut Fillet, PEI Mussels, Manila Clams and Shrimp, Vegetable Julienne, and Saffron Scented Natural Broth.
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Chef Michael Skibitcky of The Culinary Institute of America in Hyde Park, New York shares the spirit of the holiday season with his delicious recipes for Turkey and Wild Rice Soup, Turkey Pot Pie, Squash With Dried Cranberries and Toasted Pecans, Green Beans with Bacon, Shallots, and Mushrooms, and Pecan Pie. Happy Holidays!
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Chef Chris Montero of Bacco in New Orleans, Louisiana shares his recipes for Panko Crusted Boudin and Seared Scallop with Wheat Beer Mustard and Louisiana Popcorn Rice Cakes, Bulgogi Wagu Hanger Steak with Kim Chee and Herbed Polenta Cake, and Louisiana Berry Semifredo Crisp from a Spirited Dinner that paired cocktails created by Bar Chefs Debra C. Argen and Edward F. Nesta aka The Spirited Travelers of Luxury Experience Company with each of his courses as part of the Tales of the Cocktail 2009 celebration.
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Australian Executive Chef Frank Brunacci of Sixteen at Trump International Hotel & Tower Chicago knew at a young age that he wanted to be a chef; dedication and determination, along with a creative spirit have helped him achieve his goal and set culinary standards around the world. He graciously shares his signature recipe of Duck Percik.
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Executive Chef Michele Mazza of Il Mulino New York at Acqualina Resort & Spa on the Beach in Sunny Isles Beach, Florida shares a delicious taste of Italy with his recipes for Soft-Shell Crabs, Fried Calamari, and Ravioli Porcini.
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Djillali Mezali, better known as "Chef G," is the magician in the kitchen of The Secret Garden at The Pillars at New River Sound in Fort Lauderdale, Florida where he uses an intriguing mix of spices and herbs to enhance his creative menu which he changes daily.
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Executive Chef Brian Rutherford of Bistro Mezzaluna in Fort Lauderdale, Florida shares a delicious taste of the restaurant with his recipes for Pan Roasted Yellowtail Snapper with Lump Crab, Capers, and Tomatoes; and Chicken and Italian Sausage with Rigatoni and Balsamic.
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More...
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Chef Florian Bellanger and Chef Ludovic Augendre - Mad Mac Recipes, New York, USA
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Chef Craig Patzer - Jardiniere Recipes - San Francisco, USA
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Chef Srijith Gopinathan Recipes - Campton Place Restaurant - San Francisco, USA
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The Jockey Club Recipes - Washington, DC, USA
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Bruno Jamais Restaurant Club Recipes - New York, USA
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Riingo Recipes - New York, USA
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The Cafe Recipes - Boston, USA
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Chef Tim Wiechmann Recipes - T.W. Food, Cambridge, USA
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Ralphs on the Park Recipes - New Orleans, USA
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Monmouth Plantation Recipes - Natchez, USA
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Jackson Recipes - New Orleans, USA
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David Burke Fromagerie Recipes - New Jersey, USA
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Polpo Restaurant and Saloon Recipes
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Le Bernardin Recipes
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