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2012 International Culinary Olympics
In the Kitchen
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Easter Menu Ideas
Espresso and Cacao Nib Crusted Venison Loin, Puree of Butternut Squash, Early Spring Vegetables
Duck, Dried Fruit and Pecan Roulade with Spaghetti Squash, Potato and Pear, Roasted Shallot and Cherry Demi
Duck Confit Ravioli with Roasted Apple-Sweet Potato Puree, BourbonGastrique, Tart Apple
Duck Terrine with Dried Fruit and Candied Walnut, Beets, Apple, Pumpernickel Crumble, Blueberry Puree, Micro Swiss Chard
Herb Crusted Lamb Loin, Braised Lamb Shank Ragout, Heirloom Carrot, Compressed Creamer Potatoes
Smoked Quail with Heirloom Tomatoes, Spiced Pecans, Field Greens with Caramelized Shallot Vinaigrette
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