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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
Hickory Smoked New York Strip, Late Summer Succotash, Fava Puree, Herbed Potato Puree, Chimichurri
Corn and Crab Cake with Pickled Tomato Relish, Tempura Squash Blossom with Boursin, Baby Greens with Shallot-Thyme Vinaigrette
Pork Belly: Braised Bacon, Crispy Pork Skins
Hickory Smoked Prime Beef Tenderloin with Braised Beef Short Rib and Barley Ragout, Summer Vegetables
Wild Mushroom and Asparagus Quiche, Baby Greens with Caramelized Onion Vinaigrette, Crispy Prosciutto, Spun Potato
Octopus Terrine with Blood Orange, Cilantro-Lime Aioli, Crispy Rice Noodle