Syringa Chef Viljo Basso has been working in the kitchen most of his life, starting in his parents’ cafe. In 1990 he decided to pursue cooking as a career. After…
Browsing: Recipes
The Cellar Chef Adam Hegsted comes with a passion for creativity in the kitchen. He wants people to recognize that “we are creating great food” in Coeur d’Alene. Chef Adam…
Anthony’s Chef Rick began his restaurant career as a dishwasher at Red Robin. He was introduced to the kitchen one night when asked to help cover for an injured chef.…
Pumpkin Sausage Kale Winter Soup » 12 ounces ground breakfast sausage» ½ sweet onion, minced» 2 cloves garlic, minced» 1 tsp dried thyme» 1 tsp dried oregano» ½ tsp smoked…
FLEUR DE SEL Laurent Zirotti grew up in France where he was influenced by the cooking of his French mother and Italian grandmother. Laurent worked for Roger Vergé at l’Amandier,…
Cricket’s Restaurant and Oyster Bar Chef Frank Ciccone, born and raised in Coeur d’Alene, thought he’d grow up to be a scientist. “Eventually,” he says, “I realized cooking was all…
Ingredients » Pita bread or 8 oz pizza ball» Extra virgin olive oil for brushing» 6 to 8 oz pesto sauce» 6 oz Gorgonzola cheese» 1 pear cut into slices»…
Luigi’s Italian Restaurant A Spokane native, Chef Tracy McLaughlin started his restaurant career at age 16. He chose this recipe because it’s made from the best ingredients, and they can…
Geno’s Honey & Stone Ground Mustard Dressing » 1 tbsp honey» 1 tbsp minced garlic» 1/2 cup freshly squeezed lemon juice» 2 tbsp minced shallot» 1/4 tsp black pepper» 1…
Flame & Cork Cheese Sauce: » 1 quart of heavy cream» ¼ pound smoked gouda cheese cut into small pieces» 1 tbsp hot sauce» pinch of salt Pasta: »…