Chefs Recipes

Followers of the highly creative Chef Dan Latham, formerly of the Latham House, will definitely want to dine at his new restaurant The Table at 3 Acres in Jersey City, New Jersey, which opened the first week in July 2023. We had dinner at The Table at 3 Acres in late August, and it was well worth the drive from Connecticut. The ambience is hip and contemporary with its industrial chic ambience of exposed pipes, tile and exposed brick wall, …

Talk about a gorgeous location! If The Wharf Restaurant at the Madison Beach Hotel, Curio Collection by Hilton inMadison, Connecticut was any closer to the Long Island Sound, it would be located on a boat. Certainly, a desirable location for guests as well as for Connecticut native Executive Chef Brian Warmingham who is the inspired talent in the kitchen. After enjoying a starter of Charred Shishito Peppers with Gochujang Vinaigrette and Pickled Raisins, we asked Chef Brian Warmingham if he …

Chef Rafael Palomino, owner of Sonora restaurant in Port Chester, New York took our palates on a delectable gastronomic trip with his demo on how to make Palomino Paella, a lovely mélange of rice, lobster, clams, mussels, and chorizo, during Westchester Magazine’sWine & Food Festival. Chef Rafael Palomino generously provides his paella recipe to tempt your palates into making his wonderful recipe and visiting Sonora restaurant.

Westchester Magazine’s Wine & Food Festival 2023 held at Kensico Dam Plaza in Valhalla, New York on June 10, 2023, provided foodies with the opportunity to sample wonderful food, wine, and spirits, attend wine seminars by wine expert Kevin Zraly and chef demos provided by the area’s top chefs. We attended a very tasty demo from Award-Winning Chef Peter X. Kelly of X2O Xaviars on the Hudson in Yonkers, New York where he prepared Shrimp Sauté with Pernod, Tarragon & …

Executive Chef Rae Kramer at Il Fiorista in New York City provides a delectable "floral" taste of the restaurant where the culinary and cocktail focus is on incorporating floral elements in the creative and very tasty items on their menus. Chef Rae graciously shares her super delicious recipe for recipe for Hibiscus Caramelized Onions that are on their Burgers that are on their Brunch and Flower Happy Hour menus. The name of the restaurant, Il Fiorista, translates from Italian to …

Chef/Owner Vincent Chirico takes time to speak with Luxury Experience about his new restaurant, The Luke Brasserie * Bar * Café located in New Haven, Connecticut. Newly opened in November 2022, Chef Chirico graciously provides a delicious taste of the contemporary Mediterranean restaurant with his recipe for Mascarpone Enriched Polenta/soft egg/maitake mushroom/24-month Parmesan and fresh black truffle. Bon Appetit!

We had the pleasure of attending a wonderful culinary demonstration by Chef Carla Hall presented by Liebherr Appliances during the New York City Wine & Food Festival 2022 at Hudson River Park’s Pier 76 in Manhattan, where she created a very tasty Roast Acorn Squash with Apple Onion Compote that is perfect for Fall and Thanksgiving menus. Bon Appetit!

Executive Chef Rick O’Connor of Cugine’s Italian, located in Stamford, Connecticut provides a delicious taste from the attractive new restaurant owned by John and Morgan Nealon, which opened at 121 Towne Street in June 2022, with his recipe for Cugine’s Italian Mussels with Calabrian Chili Butter and Grilled Bread, to tempt your palate into making a reservation. The restaurant is open for Dinner Thursday through Sunday, and Brunch on Saturday and Sunday. Bon Appetit!

Chef Owner Thomas Ciszak of the French restaurant, Brasserie Mémère located in Closter, New Jersey took time from the kitchen of his traditional French restaurant to provide an intriguing look at his background, the restaurant, and provide one of the restaurant’s cocktail recipes to provide a delicious "sip" of their menu.

Executive Chef Aishling Stevens at Crystal Springs Resort in Hamburg, New Jersey takes time out from the kitchen to speak with Luxury Experience about her inspired culinary approach, foraging, and her favorite items on the menu. She also graciously shares her recipe for Bison Short Rib, Sassafras, and Sunchoke.