United States recipes

Chef de Cuisine Dustin Tuthill is the inspired talent in the kitchen of Wildflowers, the AAA-rated four diamond fine-dining restaurant at The Lodge at Turning Stone Resort Casino in Verona, New York. He graciously shares a delicious taste of the restaurant with his recipes for Dover Sole and Lobster Risotto.

Executive Chef Michael Williams of Winston restaurant in downtown Mt. Kisco, New York takes time to talk with Luxury Experience about his vision for the attractive 81-seat restaurant which opened in September 2014 and graciously shares a delicious "taste" of the restaurant with his recipe for Karaage Chicken until you can personally experience Winston for yourself.

Executive Chef Leslie Tripp of Fresh Salt restaurant at Saybrook Point Inn & Spa located in Old Saybrook, Connecticut brings his inspiration and passion to the restaurant where the focus is on fresh sea and farm-to-table cuisine. Chef Tripp graciously shares a delicious taste of the restaurant with his inspired recipes for Maple Braised Berkshire Pork with Butternut Risotto, Tomato Parmesan, Shaved Brussels Sprouts and Cider Jus, and Fresh Salt Spicy Sushi Sandwiches. Bon Appetit!

Chef/Partner Frederic Kieffer of Artisan Restaurant, Tavern & Garden located at the Delamar Southport, a 44-room luxury boutique hotel in Southport, Connecticut shares a taste of "New England inspired cuisine influenced by the rhythm of the seasons and farmstead offering" with his recipe for the American, New England classic, Artisan Pot Roast.

Cooking with Chef André Soltner, Dean of The International Culinary Center, and former Chef-Owner of the legendary New York French restaurant, Lutèce during the 2014 New York Culinary Experience hosted by New York magazine culinary editor Gillian Duffy and International Culinary Center CEO and founder Dorothy Cann Hamilton was a most memorable culinary highpoint for me. Chef André Soltner graciously shares a delicious taste from the class with his recipe for Tartare de Saumon with Sauce Gribiche.

Head Sushi Chef Hiro Sawatari of the Japanese restaurant, Sen NYC, located in the Flatiron District of New York City shares a delicious taste of the restaurant with his recipe for his inspired recipe for Tuna Tartare.

Pastry Chef Laurie Jon Moran of Le Bernardin in New York taught a great class, Soufflés Not as Scary as You Think, which I attended during the New York Culinary Experience 2013 hosted by New York magazine and The International Culinary Center. Pastry Chef Laurie Jon Moran graciously shares his delicious recipes for Roquefort Cheese Soufflé, Grand Mariner Soufflé, Passion Fruit Soufflé, and Chocolate Soufflé.

Get ready for the summer strawberry season with great recipes from Pastry Chef Mindy Segal, chef-owner of Hot Chocolate in Chicago, which I experienced by taking a class during The New York Culinary Experience 2013 hosted by New York magazine and The International Culinary Center. Pastry Chef Mindy Segal graciously shares her recipes for Peanut Butter and Jelly Sandwich Cookies, Strawberry Consommé with Poached Rhubarb and Buffalo Milk Ricotta Cheesecake, and Oat Streusel.

Chef-Owner Richard Diamonte shares a delicious taste of Ken & Cook Restaurant & Bar with his recipe for Fettuccine Pesto Peas. Located in the trendy Nolita (North of Little Italy) section of New York City on Kenmare Street at the corner of Elizabeth Street, the restaurant, owned by Chef Richard Diamonte and Artan Gjoni focuses on Contemporary American cuisine. The brasserie restaurant clearly delivers with elegant presentations, attentive service, and a comfortable ambience that one wants to return to, and …

Chef/Owner Brian Lewis of Elm Restaurant in New Canaan, Connecticut found his passion for cooking at the age of 14 when a minor knee injury kept him from playing sports for the season. Growing up in Westchester, New York, there was a lot happening in the culinary scene, and as he could not play sports, he took a job working part-time at a restaurant while in school, which helped him to develop his passion into a lifelong love, and with …