Download Printable PDF By Chef Kellen Crumb Pan Roasted Halibut, White Asparagus Puree, Shishito Gel, Buttered White Asparagus Tips, Minus 8 Veget8 Sous-Vide Parsley Root, Roasted Yellowfoot Mushrooms, Charred Leeks, Crispy Parsley Root Crisps, Yellowfoot Chips, Brown Butter Crumb Feeds: 4 (easily) Halibut – 4oz. Portion The Halibut was barely treated at all, Simply seasoned with…
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Pork Tenderloin Medallion with Yukon Gold Potato and Corn Toss, with L8
Download PDF Recipe Pork Tenderloin Medallion with Yukon Gold Potato and Corn Toss, with L8 Harvest Vinegar Apricot Butter Chef Mark Picone Stock Photo, Not the Chef's Plating Serves 4 1 ea pork tenderloin, cleaned and cut into medallions 15 ml sage, fresh, chopped Olive oil Salt, freshly ground pepper 1. Season medallions with olive oil,…
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Grilled Peach Salad with Hazelnuts and Minus 8 Micro Sprouts
Presentation by food stylist Grilled Peach Salad with Hazelnuts and Minus 8 Micro Sprouts Chef Mark Picone, Serves 4, Download Printable PDF This is an appealing way of incorporating a warm, grilled fruit into the salad course Hazelnuts are a natural flavour boost to both the peaches and sprouts. Ingredients 2 – 4 peaches, washed and cut…
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St. Andre Milanese with Arugula
St. André Milanese with Arugula Chef Michael DiBianca, Moro Restaurant Crispy Bacon, Marcona Almonds & Minus 8 Concord Grape Gastrique, Serves 6 For The Cheese ½ wheel St André Cheese 3 eggs 1 oz. cream ½ cup flour ½ cup seasoned bread crumbs Cut the cheese into equal wedges, whip the eggs and cream together by…
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