Miso Cured Black Cod with Chilled Cucumber Salad

Curing, just like brining and rubbing, is a method of adding salt and seasoning to fish or meat. The reason a wet cure is used here, which is made from white soy sauce, sake, mirin and white miso, is for flavor and not necessarily for moisture. Wet cures are only used for a short period […]

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Bouillabaisse

Week of June 10, 2019: Pulpo A la Gallega (Spanish-Style Octopus over Potatoes); Pot Au Feu d’Enfer or Hell’s Fire Chicken (Vinegar & Cream); Caneton aux Cérises (Moulard Duck Breast with Cherries); Bouillabaisse; From the Provence Region of Southern France, this is a seafood dish prepared in a broth with herbs. The name is a […]

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Pot Au Feu d’Enfer or Hell’s Fire Chicken (Vinegar & Cream)

This is a recipe that is adapted from Chef Fernand Point, a teacher of Paul Bocuse, from his cookbook Ma Gastronomie. The dish is essentially a variation on Poulet Lyonnais, which is Chicken in Vinegar with Cream, but his name is much more descriptive….Hell’s Fire….this dish is bold and flavorful. A Pot-Au-Feu is a French […]

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Pulpo A la Gallega (Spanish-Style Octopus over Potatoes)

Pulpo a la Gallega, or Spanish Octopus, is a typical Spanish dish from Galicia in the northwest of Spain. It is often served as a small plate, or tapa, but also as a main. Ways to tenderize octopus have created many legends. Octopus is tough due to its uniquely designed constrictor muscles. When not cooked […]

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Oyster , Shrimp, or Alligator Po’ Boys

As with any iconic sandwich, its origin is always susceptible to myth and legend. This classic New Orleans (pronounce NOR-Lans) hails from the depression era. Martin Brothers’ Coffee Stand and Restaurant was opened in the French Market in 1922. Following the stock market crash and the beginning of the Great Depression, the streetcar drivers of […]

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Almond Crusted Trout, Elizabethan Butter, Medieval White Beans

The trout will be both stuffed and coated with and almond stuffing. The stuffing consists of almonds, herbs, garlic, and lemon creating a combination of flavors characteristic in medieval cooking. First documented in the 17th century, Elizabethan Butter is very similar to a Bearnaise sauce, except a hard boiled egg yolks is used rather than […]

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Medieval Week!

In anticipation of the Sunday start of the last season of a show we have not licensed to use its name so we won’t say it….we will be offering Medieval Fair to help build the excitement. A couple things to keep in mind regarding this cuisine – it wasn’t based on the USDA’s pyramid. Okay, […]

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Brochettes (Algerian Kebabs) – Choice of: Chicken, Lamb, or Beef

Algeria is located in northern Africa, between Morocco and Tunisia, and is almost entirely a desert. Algerian cuisine has many influences including the introduction of semolina wheat by the Carthaginians in the first century BC, from which the Berbers created couscous. The Roman occupation provided cultivation of other grains, while the Arabs brought spices from […]

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Soups of the Week! All Ready-to-Eat: White Asparagus Soup

We are offering several Ready-to-Eat Soups this week. These will last for 7 days, or 6 months if frozen. Each soup is 32oz. and will serve between 2-4 people. Simply reheat stovetop or in the microwave and serve. This week’s soups include: White Asparagus Soup (Soupe d’Asperges Blanches) Mireproix, Vegetable Broth, Roux, Milk Lemon

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Valentine’s Day Special: Châteaubriand, Filet de Bœuf en Brioche (aka – Beef Wellington), or Black Perigord Truffle Vol-au-Vent Marinière (Lobster)

We will be offering three different options for Valentine’s Day – two with the tenderloin and one with lobster. We also have a Surf-N-Turf option with one serving of tenderloin and one of lobster. The beef will be served with chateaux potatoes (roasted) and white asparagus, while the lobster will be accompanied by white asparagus. […]

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Impossible To Eat & Beyond Edible – Beetloaf and the rise of Fake Meat

Week of February 11, 2019: Valentine’s Day Special: Châteaubriand, Beef Wellington, or Truffled Vol-au-Vent Marinière (Lobster); Pappardelle with Italian Sausage; Tuscan Shrimp & White Beans; Sweetbread Piccata (or Chicken) Impossible To Eat & Beyond Edible – Beetloaf and the rise of Fake Meat The biggest controversies surrounding the commercials during the Superbowl happened with a […]

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The Vikings were Victorious

In the end, it was the Vikings that were victorious at the Bocuse d’Or….yet again. The team from Denmark took home the gold, followed by Norway and Sweden. The Scandinavian countries have dominated the competition over the last several decades, having posting a top 3 finish every year since 1991. The Bocuse d’Or is half […]

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