Beef Cheeks
Beef Cheeks are tough as nails, with good reason until you cook it low and slow, then it’s fork tender and delicious.
Mayan Lima Beans
Mayan style lima beans are my favorite way to eat them. Searing to cook them preserves all their natural flavor for the best lima beans ever.
Butternut Squash Soup
Butternut Squash Soup with its sweet, nutty flavor is a welcome sight and smell as you walk through the door on a cold winter day.
Marrow Bones
Marrow Bones are wonderful. Marrow has a creamy, slightly nutty flavor and tells you it’s the “other butter”. That’s why we like them.
Forbidden Rice
Forbidden Rice is an ancient Chinese grain reserved for Emperors – until now. Taste the nutty flavor with the subtle chew of al dente pasta.
Scallops on Forbidden Rice
Scallops on Forbidden Rice is one of the many dishes using them as the feature ingredient for “Scallopalooza”
Caesar Salad
The traditional, Classic Caesar Salad was prepared tableside. Today tableside service is a dying art form, but you can still enjoy the salad!
Blueberry Buckle
Blueberries are in season and Blueberry Buckle cake is a quick, easy, delicious, way to enjoy them with good cup of coffee.
Strip Steak with Chimichurri Sauce
New York Strip Steak has several aliases like Kansas City, Delmonico, Shell and Club steak, but I call this tender cut Delicious.
Chimichurri Sauce
Chimichurri sauce is a traditional Argentinian condiment that supplants the black pepper grinder on Buenos Aires tables.
Best Grilled Cheese Sandwich
A grilled cheese sandwich is the ultimate comfort food. Gourmet versions are the rage, but none match the simplicity and flavor of this one.
Vichyssoise
Vichyssoise is a classic French soup. Or is it? The true origin, French or American is a legitimate question. In 1917 Creme Vichyssoise Glacee made its debut on the menu of Chef Louis Diat at the New York Ritz Carlton Hotel.