The FedoraChef Brad Case is the Executive Chef at The Fedora. Chef Brad is fun-loving, easy going and has a taste for great quality. Why did Chef Brad chose to offer…
Browsing: Recipes
BardenayNick Started dish washing at the age of 16. He joined Bardenay as a cook 12 years ago and has been the chef there since 2007. He chose this recipe…
Palm Court Grill» 2 cups olive oil» 2 large white onion, diced» ½ cup garlic cloves» 1 cup dry white wine» 1 tbsp kosher salt» 1 bay leaf» 2 tsp…
Chef Steve Van Zeveren started cooking in 1999 at Napoli Fine Italian Food in Vallejo, California. He moved to North Idaho with his family in 2012, bringing with him his…
A graduate of Culinary School in China, Chef Bin Sun has happily been cooking authentic Asian cuisine in both China and the US for 25 years. His American career took…
315 CuisineDry Rub» 1 cup kosher salt» 1 cup granulated garlic» 1 cup parsley flakes» 1 cup whole black peppercorns crushed (I use a coffee grinder)» 1/2 cup granulated onion»…
» 1/2 cup farro, preferably sprouted» 3/4 cup water» 3/4 cup milk or coconut milk» 1/8 teaspoon sea salt» 1/4 cup golden raisins or dried apricots, chopped» 1 Fuji apple,…
HOPPED GRAPEFRUIT SYRUP(makes 8-10 ounces)» 1 cup sugar» 1 cup water» zest of one grapefruit» 1/4 ounce fresh or dried hop flowersIn a small pan, combine the water, sugar and…
Tony’s on the LakeChef Cheyenne D’Alessandro started cooking at her parents’ newly purchased restaurant in 2003, shortly after graduating from the Culinary Institute of America, Hyde Park, New York. Previously…
Ingredients:» 1 lb of fresh clean mussels such as green lip or penn cove» 1 tbsp minced shallots» 3 cloves of minced garlic» 2 tbsp stone ground mustard» 3 oz…