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2012 International Culinary Olympics
In the Kitchen
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Easter Menu Ideas
Egg Yolk Ravioli, Braised Pork Belly, Early Harvest Vegetables, Butternut Squash Puree
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
Wagyu Hanger Steak with Beef Short Rib Croquette, Potato Puree, Cippolini Onion, Local Mushrooms, Sauce Choron
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
CAB Prime Beef Carpaccio with Petit Greens, Truffle-Sherry Vinaigrette, Roasted Garlic Aioli, Potato Crisp
Caramelized Onion Croquette, Steak Tartare with Quail Egg, Wild Mushroom Terrine, Ramp Puree
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