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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
36 Hour Beef Short Rib, Winter Vegetables, Roasted Garlic-Potato Puree
Brussels Sprouts and Candied Pecans
Roasted Prime Beef Tenderloin with Sweet Onion Ash Inlay, Late Fall Vegetables, Potato Croquette, Truffled Celery Root Puree, Caramelized Shallot and Cherry Demi
Grilled Oysters with Apple-IPA Mignonette
Beef Wellington with Spinach and Caramelized Onion Puree, Local Heirloom Carrots
Braised Pork Belly with Cherry Corn Bread Pudding, Braised Collard Greens
Veal Sweet Breads with Radishes, Grapes, Local Greens, AppleCider-Roasted Shallot Vinaigrette
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