08 Apr Silky Spring Beet Soup
This simple yet hearty soup serves as a lovely color counterpoint to the Spring green of the other courses in this month’s menu....
Author: Chef Mark Tafoya
15 Mar Pistachio Crusted Salmon with Shredded Cabbage & Bailey’s Irish Cream Sauce
Why not celebrate St. Patrick’s Day with a touch of the Irish, as in this cream sauce made with Bailey’s....
05 Mar Avocado & Crab Timbales with Tobiko Roe Vinaigrette
This is a really easy dish that *looks* complicated when served, and will definitely win you points with your guests without much effort. ...
03 Mar Fluffy Mascarpone Omelets with Asparagus and Champagne Onions
The creaminess of mascarpone does double duty in this light and fluffy omelet....
28 Feb Multi-Layered Caviar Torte
This is our adaptation of a traditional hors d’oeuvre favorite. It’s a fun way to indulge for a large party, and although it uses quite a bit of caviar, the dish serves up to fifty people at a party, so your investment will go a long way....
19 Feb Farfalle & Asparagus with Lemongrass Cream Sauce
This is a complete meal in one dish, and the caviar adds a lovely touch of elegance....