United States recipes

Chef Bryant Alden of the Wildcat Tavern in Jackson, New Hampshire shares a delectable taste of New England and the Wildcat Tavern with his recipes for Asparagus Brie Soup, New England Clam Chowder, Roasted Garlic Oysters, and Alice’s Chicken and Shrimp. Hungry? Bon Appétit!

Executive Chef Vanessa Davis is the new, young talent in the kitchen at Highfields Restaurant at the Eagle Mountain House & Golf Club in Jackson, New Hampshire where she is clearly in her element. The restaurant’s focus is on classic comfort food with a twist. Nice flavor profiles, and attractive presentations that deliver on the palate, make the restaurant a hidden gem in the White Mountains in an area renowned for its art colony, ski resorts, and outdoor activities.

Chef Meredith Flavin of Prime 44 West at The Greenbrier® – America’s Resort located in White Sulphur Springs, West Virginia shines brightly as the talent in the kitchen of the upscale steakhouse named for native West Virginian Jerry West who played for, and later coached, the Los Angeles Lakers. She graciously shares her recipes for Sautéed Escargot with Black Garlic Butter and Seared Hudson Valley Foie Gras to tempt your palate into dining at Prime 44 West. Bon Appetit!

Chef Maria Loi’s restaurant, Loi Estiatorio located in New York City focuses on Greek Mediterranean cuisine that is deliciously prepared and presented and is healthy for you, too. In addition to being a dynamic chef, Maria is also the author of more than 36 cookbooks; to put it mildly, this woman knows how to cook! Chef Maria Loi graciously shares a delicious taste of her restaurant with her recipes for: Carrot and Halloumi Croquettes (Karotopites Me Halloumi), Crab Cakes (Kavourokeftedes), …

Chef Brian Lewis, chef owner of The Cottage located in Westport, Connecticut brings a playful approach to his new restaurant which opened in December 2015. He graciously shares a delicious taste of the restaurant with his recipe for Maple Bacon & Eggs – robiola fonduta and two of the creative signature cocktails on the menu, the French 256 and the Calvados Sidecar to tempt your palate. Bon Appétit!

The restaurant NoMa Social in New Rochelle, New York focuses on Mediterranean cuisine and is located in the Radisson New Rochelle. The Culinary Institute of American-trained Executive Chef Bill Rosenberg is the talent in the kitchen. Chef Bill Rosenberg graciously shares his culinary recipes for NoMa Pâté de Campagne, and Exotic Mushroom Risotto and 2 cocktail recipes: Smores and Feisty Spicy to tempt your palate into visiting the restaurant. Located one-half mile from the New Rochelle Train Station, the restaurant …

Executive Chef John Cortesi of Fresh Salt restaurant at Saybrook Point Inn & Spa located in Old Saybrook, on the Connecticut shoreline, brings his inspiration and passion to the restaurant where the focus is on fresh sea and farm-to-table cuisine. He graciously shares a few of Fresh Salt’s savory and sweet recipes for Fresh Salt Lobster Cioppino, Yellowfin Tuna Burger, Apple Spice Scones, Apple Compote, and Baked Apples to tempt your palate into making a trip to experience the restaurant.

Executive Chef Admir Alibasic of Ben and Jack’s Steak House in New York City, New York graciously provides a delectable taste of the restaurant with his recipes for a refreshing cocktail, the Basil Buddha Hand Lemon Drop, and two delicious appetizers, Sesame Crusted Tuna with Wasabi Cream, and Fried Oysters with Steak Sauce Slaw to tempt your palate until you can experience the restaurant for yourself.

Executive Chef Joseph Adamo of Aragosta Bar + Bistro at the Battery Wharf Hotel in Boston, Massachusetts graciously provides a delicious taste of the Mediterranean and seafood inspired menu with his recipes for Lobster Papardelle and Bolognese Sauce to tempt your palate until you can dine at the restaurant.

Chef Bryce Shuman brought a delicious taste of the New York restaurant, Betony, with his recipes for vegetable dishes during the New York Culinary Experience 2015 hosted by New York magazine culinary editor Gillian Duffy and The International Culinary Center, CEO and founder Dorothy Cann Hamilton.