Recipes
Virginica oysters on the half shell and diver scallop crudo with basil oil and Meyer lemon
Jeff Groh Sommelier, Ten 01
Kobe beef carpaccio, grilled porcini mushrooms, and Oregon huckleberries
Jeff Groh Sommelier, Ten 01
Grilled monkfish with chive and chile pepper relish and lemon mash
(recipe adapted from Cook with Jamie by Jamie Oliver)
Tomato, Caramelized Onion, and Cantal Cheese Galette
Dana Pickell, Triage Wines (recipe adapted from Chez Panisse Vegetables by Alice Waters)
Corn and Tarragon Bisque
Nel Centro’s chef, Paul Hyman, shares his Corn and Tarragon Bisque recipe with us.
Tommy Habetz's Po' Boy Burger
Chef/owner of Bunk Sandwiches, Tommy Habetz, shares his perfect Po' Boy recipe
Naomi Pomeroy's Wild-Mushroom Burger
Beast's chef/owner, Naomi Pomeroy, shares her secret burger weapon.
Grilled Peaches with Gorgonzola Dolce and Port Reduction
Courtesy of Paul Duncan, chef de cuisine, Tabla. Serves 4-6
Grilled Broccoli Raab and Red Onion Salad
Courtesy of Paul Duncan, chef de cuisine, Tabla. Serves 4-6
Grilled Hearts of Romaine with Creamy Roasted Garlic Dressing
Courtesy of Paul Duncan, chef de cuisine, Tabla. Serves 4-6
Grilled Portobello Mushrooms and Polenta Cakes with Arugula Pesto
Courtesy of Paul Duncan, chef de cuisine, Tabla. Serves 4-6
Grilled Rhubarb-Strawberry Crumble with Crème Fraîche
Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 6
Grilled Fennel and Endive Salad with Goat Cheese and Orange-Honey Vinaigrette
Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 4-6
Grilled Oysters with Spicy Watermelon Gazpacho
Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 4-6
Manila Clam, English Pea and Charred Tomato Stew with Grilled "Rare" Tuna
Courtesy of Eric Bechard, executive chef, Alberta Street Oyster Bar & Grill. Serves 4-6
Bourbon-Fired Nectarines with Vanilla Ice Cream and Almond Cookies
Courtesy of Scott Dolich, chef & owner, Park Kitchen. Serves 4
Grilled Bread and Tomato Salad with Arugula
Courtesy of Scott Dolich, chef & owner, Park Kitchen. Serves 4
Grilled Mussel, Clam and Chile Mayonnaise Mouclade
Courtesy of Scott Dolich, chef & owner, Park Kitchen. Serves 4
Cedar Planked Chicken with Mint Sauce
Courtesy of Scott Dolich, chef & owner, Park Kitchen. Serves 4
Vanilla Bean Panna Cotta with Wood-Fired Sweet Cherries
Courtesy of Jason Owens, John Gorham and Ben Dyer, co-owners of Simpatica Dining Hall and Viande Meats & Sausage. Serves 4
Grilled Flank Steak-Wrapped Asparagus Over Field Greens
Courtesy of Jason Owens, John Gorham and Ben Dyer, co-owners of Simpatica Dining Hall and Viande Meats & Sausage. Serves 4-6
The 'Pat': Pancetta, Arugula and Tomato with Aioli
Courtesy of Jason Owens, John Gorham and Ben Dyer, co-owners of Simpatica Dining Hall and Viande Meats & Sausage. Serves 4
Dry-Aged, Bone-In Prime Rib with Grilled Potato, Green Bean and Red Onion Salad
Courtesy of Jason Owens, John Gorham and Ben Dyer, co-owners of Simpatica Dining Hall and Viande Meats & Sausage
Oeufs en Meurette (Poached Eggs in Red Wine Sauce)
Recipe Courtesy Philippe Boulot, executive chef at the Heathman Restaurant
Champagne Mangoes with Sticky Rice
Recipe Courtesy Adrienne Inskeep, chef and co-owner of Siam Society.
Shaved Fennel and Butter Lettuce Salad with Cauliflower-Orange Vinaigrette
Recipe Courtesy Leather Storrs, chef and owner of Rocket restaurant.
Pozole Blanco
This recipe was adapted from chef Oswaldo Bibiano’s family recipe. He is the chef-owner of the Mexican restaurant, Autentica.
