Langoustine Carpaccio- Le V Restaurant, Hotel Vernet, Paris
Langoustine Carpaccio is one of the most popular menu items at the Hotel Vernet in Paris (B Signature Hotels andContinue Reading
Category: Recipe
Salmon “Bacon” with Rhubarb Lacquer- Chef Kirsten Dixon
Within the Wild’s Chef Kirsten Dixon says this twist on traditional bacon is a hit with customers at her AlaskaContinue Reading
Salmon and Miso Bowl- Chef Kirsten Dixon
Chef Kirsten Dixon runs Within the Wild Adventure Company in Alaska, which includes two nationally acclaimed luxury adventure lodges: WildernessContinue Reading
Smoke Lab COSMOPOLITAN
1 ½ parts SMOKE LAB CLASSIC Vodka 1 part Cointreau 1 ½ parts cranberry juice ½ part fresh lime juiceContinue Reading
Bouligny Tavern’s The Sloe Love – A Perfectly Refreshing Summer Cocktail from New Orleans
Summer is upon us and so is the time to lighten up our cocktail choices as we quench our thirst.Continue Reading
Italian Manhattan
Fornarelli’s Ristorante and Bar, known for their authentic Italian cuisine and hand-crafted cutting-edge cocktails offers “The Italian Manhattan.” The restaurantContinue Reading
Carry Morey: Repurposing Leftover Biscuits
The aroma and flavor of a warm fresh-baked biscuit that you pull apart and slather with butter and jam-or perhapsContinue Reading
BROCKMANS TWIST ON GIN & TONIC
1.5 oz. Brockmans Gin | Premium Neutral Tonic | Pink Grapefruit Peel | Two Blueberries Fill a chilled glass withContinue Reading
Lamb and Date Tagine
This heavily Moroccan-inspired braised lamb and date tagine is an incredibly flavorful dish. Gently spiced melt-in-your-mouth lamb chunks are layeredContinue Reading
Berry Breeze
2 oz. Brockmans Gin¾ oz. fresh grapefruit juice1 ½ oz. cranberry Juice1 oz. St Germaine¾ oz. lime Juice Combine allContinue Reading
Forbidden Fruit
1 oz. Brockmans Gin1 oz. grapefruit juice½ oz. lime juice¾ oz. simple syrup5-6 mint leavesTop with Prosecco Combine all theContinue Reading
Fizzy Flowers
2 parts Beefeater Gin 2 parts strawberry lemonade 3 parts Elderflower tonic (Optional. Prepare ahead of time) Add dried flowersContinue Reading
Rhubard 75
2 oz. Brockmans Gin 1 oz. fresh lemon juice ½ oz. rhubarb liqueur Top with Champagne, Prosecco, or English SparklingContinue Reading
St. Patrick’s Day Recipe- Vegan Sheperd’s Pie
A vegan/vegetarian option to a traditional Irish dish.
Vegan Lox and Cream Cheese
Classic lox and cream cheese go plant-based with this recipe created by Bonnie Shuman, in-house executive chef at Weavers WayContinue Reading
Lisa Steele “Queen of the Coop”- Baked Eggs in Butternut Squash Rings
Growing up on her family farm in Massachusetts the last thing Lisa Steele had in mind was raising chickens asContinue Reading
Ka’ana Kitchen Coconut Clams
Coconut Clams with Ulu, Kaffir Lime & Tomato Butter Recipe: Chef Chance Savell, Executive Chef, Ka’ana Kitchen, Andaz Maui, WaileaContinue Reading
Mardi Gras King Cake- Chef David Guas
David Guas, owner of Bayou Bakery, Coffee Bar & Eatery, shares this recipe for king cake from the pages ofContinue Reading
Chef Jamie Oliver’s Fragrant Squash Curry
In the darkness of a cold winter, a fragrant, colorful curry simmering on the stove adds just the right touchContinue Reading
Eggplant Parmesan with Honey Mascarpone
Eggplant offers a low-fat, plant-based option to red meat thanks to its texture, and its skin is loaded with fiber.Continue Reading
