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2012 International Culinary Olympics
In the Kitchen
Join our team!
Easter Menu Ideas
Extending the Seasons
Hickory Smoked CAB Prime New York Strip, Compressed Potato, Early Fall Vegetables with Carrot-Coriander Puree
Beef Tenderloin "Pastrami" with Braised Red Cabbage and Apple, Pickled Mustard Seed, Whipped Horseradish Cream, Rye Crisp
Smoked Quail with Heirloom Tomatoes, Spiced Pecans, Field Greens with Caramelized Shallot Vinaigrette