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2012 International Culinary Olympics
In the Kitchen
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Easter Menu Ideas
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
Grilled Oysters with Apple-IPA Mignonette
Octopus Terrine with Blood Orange, Cilantro-Lime Aioli, Crispy Rice Noodle
Potato Crusted Sea Bass with Easter Egg Radishes, Lemon-Chive Butter Sauce
Sea Scallop with Truffled Cauliflower Puree, Crispy Mushrooms, Bacon, Butter Poached Radish and Creamer Potatoes
Duo of Shrimp with Horseradish Panna Cotta, Spicy Tomato Gastrique, Savory Cracker, Micro Greens
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