FLEUR DE SELLaurent 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, a…
Browsing: Recipes
Cricket’s Restaurant and Oyster BarChef 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 the…
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» Arugula»…
Luigi’s Italian RestaurantA 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 be…
Geno’sHoney & 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 tsp kosher…
Flame & CorkCheese Sauce:» 1 quart of heavy cream» ¼ pound smoked gouda cheese cut into small pieces» 1 tbsp hot sauce» pinch of saltPasta: » 12 oz package gluten-free…
Growing up in France, Chef Laurent was highly influenced by the cooking of his French mother and Italian grandmother. He chose this French classic because, after a long winter in…
THE ELK PUBLIC HOUSEChef Kevin RussellChef Kevin Russell has spent his entire culinary career in the Inland Northwest turning out favorites at scenic locations such as the Floating Restaurant in…
Twig’s Bistro and Martini BarBorn and raised in Spokane, Chef Brian Hartnett’s culinary passion truly took off while serving four years in Japan with the US Navy. Self-taught, with 29…
Bonsai BistroAs a teen in San Francisco, Chef Troy Chandler often watched cooking shows on PBS, then went to China Town and the fisherman’s wharf for ingredients to cook for his family. Now a family…