Prime Rib Cheesesteak
Prime Rib Cheesesteak is a nod toward the venerable Philly sandwich and how you use those Christmas leftovers to perfection.
Bone Marrow Beef Tartare
Bone marrow beef tartare is a re-constructed classic French favorite, made with prime beef, shallot, caper, anchovy and salt cured egg.
Ham Salad
Our favorite way to polish off those Easter Sunday leftovers is a delicious ham salad. Enjoy on toast, pumpernickel, crackers or buns!
Oyster Mushroom Grilled Cheese
Oyster mushroom grilled cheese continues our journey of variations on a theme. Different cheeses, meats, veggies and condiments yield scrumptious flavors on grilled breads. Gruyere and fontina add creamy, cheesy goodness with earthy Italian oyster mushrooms for a delicious take on the classic grilled cheese. Add a little “perfect” remoulade on brioche and your biggest […]
Oyster Dressing
Oyster dressing is my personal favorite Thanksgiving side. It’s about the wondrous flavor, enhanced by decades of loving preparation by Mamaw. My wife carries on the family tradition, though she doesn’t like oysters and taught me how to make it. Now we prepare the Thanksgiving feast together. A favorite chef , Ed Lee was […]
Hot Brown
The Hot Brown was created to satisfy hungry hotel guests after a night of ballroom dancing. I make it to finish off the Thanksgiving turkey!