Giant Crab Cake
A giant crab cake is made with classic ingredients served in a hot cast iron skillet and a fabulous roasted red pepper aioli!
Seared Scallops with Madagascar Pink Rice
It was a quick-fire challenge, when Padma says “You have 30 minutes and your time starts now!” Seared scallops won the contest.
Lobster Thermidor
Lobster Thermidor is my first love from Antoine’s in New Orleans. I used their cookbook like a Rosetta Stone to decipher the French menu.
Le Bernardin – NYC
Le Bernardin sits atop the restaurant world in the United States, recently named the best by La Liste. Accolades are nothing new for partner’s Maguy Le Coze and Eric Ripert, holding both a three star Michelin and a four star New York Times rating. In addition there are innumerable James beard and World’s best awards.