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2012 International Culinary Olympics
In the Kitchen
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Easter Menu Ideas
Watermelon Gazpacho with Crab and Cucumber
Sous Vide Scallops, Truffled Cauliflower Puree, Purple Cauliflower, Creamer Potatoes
Corn and Crab Cake with Pickled Tomato Relish, Tempura Squash Blossom with Boursin, Baby Greens with Shallot-Thyme Vinaigrette
Tuna Crudo with Hummus, Baby Greens, Lemon-Thyme Vinaigrette
Duck, Dried Fruit and Pecan Roulade with Spaghetti Squash, Potato and Pear, Roasted Shallot and Cherry Demi
Grilled Oysters with Apple-IPA Mignonette
Extending the Seasons
Pork Belly: Braised Bacon, Crispy Pork Skins
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