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»…
Browsing: Recipes
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: »…
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 Russell Chef Kevin Russell has spent his entire culinary career in the Inland Northwest turning out favorites at scenic locations such as the Floating Restaurant…
Twig’s Bistro and Martini Bar Born 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…
Bonsai Bistro As 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…
Collective Kitchen Chef Jason Rex is a 40-year Idaho native, and has been cooking for 25. He recently opened Collective Kitchen, and is known for incorporating fresh local ingredients in…
Anthony’s Ingredients Risotto:» 2 ½ tbsp base» 6 ½ cups water» 2 tbsp extra virgin olive oil» ½ cup diced yellow onions» 2 ½ cups Arborio rice Butternut Squash:» 1…