Winter Black Périgord Truffle Week!

Winter Black Périgord Truffle Week! The Winter Black Périgord Truffle season is upon us and will last for another 6 weeks. The Black Perigord, or Tuber melanosporum, is the truffle that is the subject of epic stories written in iambic pentameter. This dark tuber with its marble-veined flesh has the strongest flavor and aroma of […]

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Holiday Turducken Stuffed with a Foie Gras Torchon

Fri., Dec. 22nd: Holiday Turducken Stuffed with a Foie Gras Torchon (Order Deadline Tues. @ 9pm) – (Serves 20+ / Time to Cook: 3-4 Hours) Note: Order Deadline is Tuesday, December 19th at 9pm. The Turducken is a relatively new culinary “invention,” having been created in the 1980s in Louisiana. While its creator is not known, […]

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The Feast of the Seven Fishes

The Feast of the Seven fishes is an Italian-American Roman Catholic tradition with origins in Southern Italy.  Served on Christmas Eve, the Feast commemorates the wait for the midnight birth of Baby Jesus, or the Vigilia di Natale.  The eating of Seven dishes was not traditional to Italy, but rather from Italian-Americas, however no family […]

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Roman-Style Lamb Shoulder with Puntarella over Coarse Polenta

Thur., Dec. 7th: Roman-Style Lamb Shoulder with Puntarella over Coarse Polenta ($16 Per Person / Time to Cook: 30 min. / Cook by Day: Monday) Abbacchio alla Romana, or Roman-Style Lamb, is characteristically simplistic as are all Italian recipes. Technically, Abbacchio is a baby lamb, slaughtered at 5 or 6 weeks producing tender meat high […]

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Irish Fisherman’s Pie

Wed., Dec. 6th: Irish Fisherman’s Pie ($16 Per Person / Time to Cook: 45 min. / Cook By Day: Thursday) When thinking about the cuisine of Ireland, Corned Beef and Lamb typically come to mind, overlooking the heavy influence of its maritime tradition. Ireland borders both the Atlantic and the North Sea and its cuisine […]

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Homemade Cracked Pepper Pappardelle with Italian Sausage

Tues. Dec. 5th: Homemade Cracked Pepper Pappardelle with Italian Sausage ($16 Per Person / Time to Cook: 30 min. / Cook by Thursday) This is a simple dish allowing the pasta to be the focal point, along with Italian Sausage, Bell Peppers, and a Brandy/Veal Stock sauce. We will be hand rolling the cracked pepper […]

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Bistek Tagalog (Filipino Sirloin & Onions)

Fri., Dec. 1: Bistek Tagalog (Filipino Sirloin & Onions) – ($16 Per Person / Time to Cook: 30 min. / Cook by Day: Monday) Bistek Tagalog is a regional Filipino dish. Bistek translates to beefsteak and Tagalog referring to the region the dish originated in the southern part of the Philippines. The steak is marinated […]

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Porcini Dusted Grouper over Spiced Sweet Potato Puree

Wed., Nov. 29th: Porcini Dusted Grouper over Spiced Sweet Potato Puree ($15 Per Person / Time to Cook: 30 min. /Cook by Day: Thursday) The Grouper is to be pan fried in a non-stick skillet for about 3 minutes per side. The fish will be dusted with Porcini powder just prior to frying to form […]

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Parisienne Gnocchi “Pâte à Choux” with Mousseron Mushrooms (“Fairy Ring”), Butternut Squash, and Fresh Sage

Tues.-Fri. Nov. 14th-17th: Parisienne Gnocchi “Pâte à Choux” with Mousseron Mushrooms (“Fairy Ring”), Butternut Squash, and Fresh Sage Gnocchi can be made two different ways, with Potatoes or with Pâte à Choux. Pâte à Choux is a versatile pastry dough that is made by adding flour to boiling butter and water. The steam of the […]

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Poulet Basquaise (Basque Chicken)

Wed, Nov. 15th: Poulet Basquaise (Basque Chicken) – ($15 Per Person / Time to Cook: 45 min. / Cook By Day: Saturday) This is a traditional Basque dish consisting of Chicken braised with peppers. Originally, “basquaise” designated a dish made from vegetables and bread, but today normally refers to an dish with a Piperrada (or Pipérade), […]

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Txipirones en su Tinta (Squid in its Own Ink)

Tues., Nov. 14th: Txipirones en su Tinta (Squid in its Own Ink) – ($16 Per Person / Time to Cook: 30 min. / Cook by Day: Wednesday) Txipirones En Su Tinta, or squid in its own ink, is perhaps the most revered dishes in Basque Cuisine. This “Black as Night” dish is not only visually stunning, […]

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Sous Vide Rabbit Confit, Parisienne Gnocchi “Pâte à Choux,” Brussels Sprouts with Double Smoked Pork Belly and a Mustard Sauce (Chicken Confit Substitute Available)

Thur., Nov. 9th: Sous Vide Rabbit Confit, Parisienne Gnocchi “Pâte à Choux,” Brussels Sprouts with Double Smoked Pork Belly and a Mustard Sauce (Chicken Confit Substitute Available) A confit is an ancient cooking technique where meat is cooked in its own fat. The most well known being Duck, but it can really be anything (even […]

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Croque-Monsieur, Croque-Madame, or Croque-Norvégien (Grilled Cheese Sandwiches with Ham or Smoked Salmon and optional Fried Duck Egg) and a Bistro Salad

Tues., Nov. 7th: Croque-Monsieur, Croque-Madame, or Croque-Norvégien (Grilled Cheese Sandwiches with Ham or Smoked Salmon and optional Fried Duck Egg) and a Bistro Salad – (Time to Cook: 20 min. / Cook by Day: Thursday) The famous Croque-Monsieur and Croque-Madame, as well as the many other iterations, made their debut in a Paris café on […]

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Cioppino – San Francisco Fisherman’s Stew with Scallop & Shrimp Mousse, Loup de Mer, Pequillo Pepper Rouille

Thur., Oct. 12th: Cioppino – San Francisco Fisherman’s Stew with Scallop & Shrimp Mousse, Loup de Mer, Pequillo Pepper Rouille ($18 Per Person / Time to Cook: 30 min. / Cook by Day: Friday) Cioppino, despite its very Italian name, originated in San Francisco in the 19th century. Immigrants from the town of Genoa are said to have created […]

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Chicken Fried Flat Iron Steaks, Bone Marrow Butter Pepper Gravy, Mashed Potatoes, Garlic-Wilted Spinach – Flat Irons Available without Breading

Wed., Oct. 14th: Chicken Fried Flat Iron Steaks, Bone Marrow Butter Pepper Gravy, Mashed Potatoes, Garlic-Wilted Spinach – Flat Irons Available without Breading ($16 Per Person / Time to Cook: 30 min. / Cook by Day: Saturday) Affectionately known in the South as “CFS,” Chicken Fried Steak has historically been prepared with cheaper cuts of meat. The meat is […]

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