St. Andre Milanese with Arugula Crispy Bacon, Marcona Almonds & Minus 8 Concord Grape Gastrique, Serves 6 Chef Michael DiBianca, Moro Restaurant For The Cheese ½ wheel St Andre 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…
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Pan Roasted Black Bass
By Chef Anthony Bucco Download Printable PDF Stock photo - not the chef's plating Pan Roasted Black Bass, Celery Root Puree, Trumpet Royale Mushrooms, Avocado, Minus 8 Gastrique Chef Anthony Bucco, The Ryland Inn 4 servings Pan Roasted Black Bass Black Bass 4oz Filet Blended Oil 2oz Salt to taste Heat a sauté pan over high…
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Veget8 Vinegar
Made from Cabernet Franc icewine and Roma tomatoes. We grew our grapes in a way that brought out the naturally vegetive characteristics of Cabernet Franc grapes, made icewine, then vinegar. We made vinegar from local gorgeous Roma tomatoes. Then we blended the two to make Veget8 vinegar. Pure fruit, that tastes like vegetables. Tasting Notes Appearance:…
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Honey Minus 8 Glazed Root Vegetables
Download Printable PDF Honey-Glazed Roasted Root Vegetables with Minus 8 12 servings 1.25 lbs parsnips, peeled and sliced ó inch thick 1.25 lbs carrots, peeled and sliced ó inch thick 1.25 lbs celery root, peeled, quartered and sliced ó inch thick 1.25 lbs golden beets, peeled and sliced ó inch thick 4 oz virgin olive…
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