orchard75-cocktail
“Orchard 75” Cocktail

December 16, 2014

Orchard 75 Cocktail This twist on a classic French 75 cocktail incorporates the bold fruity/tangy flavor of apple cider molasses. Ingredients:                                       Makes 1 Cocktail Prosecco 2oz Gin (we used Oola Gin) 2oz Lemon Juice (fresh squeezed) 1 tbsp Apple Cider
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Duck Breast & Cherry Preserve Crostini

December 10, 2014

Smoked Duck Breast Crostini with Cherry Rose Hip Hibiscus Jam Simple, delicious and incredibly easy to prepare, this crostini will turn heads, and all you did was toast bread! Ingredients: Nice Crusty Baguette Smoked Duck Breast Cherry Rose Hip Hibiscus
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Grass-Fed Beef Standing Rib Roast

December 05, 2014

Grass-Fed Beef Standing Rib Roast A “standing” ribeye roast is one of the most opulent, impressive roasts you can prepare, especially if you use a bone-in ribeye roll and French the bones for a more striking presentation.  This is a
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Roast Leg of Merino Lamb

December 03, 2014

Roast Leg of Merino Lamb Merino lamb makes an excellent roast leg of lamb without the gaminess that turns some people off with conventional lamb roasts.  Here we’ve topped it with a spiced fennel, ginger, pepper & allspice butter that
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Buzz Button Salt Prawns

December 13, 2014

Poached Prawns w/ Buzz Button Salt Tender gulf prawns poached in a spiced white wine mixture served with a unique lemon-buzz button dipping salt that’ll make your mouth tingle.  This dish isn’t just an appetizer, it’s an experience! Wine Pairing:
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Black Truffle Gougeres

December 09, 2014

Gougeres with Black Truffle What’s a gougere?  They’re essentially savory (frequently flavored with gruyere) pastry puffs (the same kind of dough, pate a choux, used in cream puffs & éclairs).  Even without the truffles, they’re an elegant, absolutely delicious canapé/hors
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Cauliflower w/ Marjoram & Colatura

December 05, 2014

Cauliflower w/ Fresh California Bay & Marjoram “Steaks” of cauliflower seared in butter, than roasted until tender & finished with fresh marjoram and a sprinkle of colatura for umami. This humble white vegetable just got a whole lot more interesting!
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Spruce, Douglas Fir & Matsutake Farrotto

December 01, 2014

Spruce, Douglas Fir & Matsutake Mushroom Farrotto Recipe Farro risotto (“farrotto”) replaces traditional risotto rice varieties with nuttier, chewier emmer, an ancient grain precursor to wheat. It won’t be as naturally creamy as traditional risotto…which is why we’ve included cream
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Cucumber Vinegar Ice Mignonette

December 11, 2014

Cucumber Vinegar Mignonette Granita A mignonette sauce is a classic accompaniment to a raw oyster platter, (basic mignonette sauce recipe).  This mignonette granita is a more upscale version that enhances raw oysters’ natural cool crispness while adding an interesting textural
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How to Make Christmas More Delicious

December 05, 2014

Main Dishes: Roast Goose An old-world Christmas classic, this roast goose will command the table and taste delicious! Heirloom Potato Gratin with Fresh Black Truffles Potatoes, cream and truffles are a match made in heaven.  Here’s an easy, colorful gratin
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Green Beans w/ Shallots, Marcona Almonds & Bacon

December 04, 2014

Green Beans with Glazed Shallots, Marcona Almonds & Bacon Here the classic holiday green bean side dish gets a delicious makeover.  The result isn’t much more difficult than your usual favorite, but is a whole lot tastier. Ingredients:                      Makes 6-8 Servings
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Roasted Squash Medley w/ Saffron Butter

November 30, 2014

Roasted Winter Squash Medley with Saffron Butter Here’s an easy upgrade to summer squash dishes – a roasted squash medley tossed in melted butter suffused with saffron. Ingredients:                       Makes 8 Main Dish or 20 Side Servings 1 Butternut Squash, halved
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