Main Courses

01 Nov Boneless Quail stuffed with Poultry Quenelle, served with Sauteed Mushrooms

Posted at 19:18h in Main Courses, Recipes by The Gilded Fork

This sumptuous dish was crafted by Chef Jean-Louis Gerin, a nine-time James Beard Award Nominee whose restaurant in Greenwich, CT, Restaurant Jean-Louis, is consistently rated one of the best by Wine Spectator and numerous other food and wine publications....

21 Jul Madeira Beef Filet

Posted at 21:56h in Main Courses, Recipes by The Gilded Fork

To really elevate your flavor experience, prepare this beef sirloin with a continuous baste of butter, shallots and Madeira...

21 Jun Sea Bass en Papillote with Sweet Chile Hoisin Broth

Posted at 22:50h in Main Courses, Recipes by The Gilded Fork

Any white, meaty fish or shellfish is an outstanding platform for this flavorful broth....

11 Jun Porcini-Dusted Scallops with an Enriched Mushroom Broth

Posted at 19:31h in Appetizers, Main Courses, Recipes by The Gilded Fork

Scallops are an ideal food platform given their mild, meaty but neutral flavor. Less will always be more when working with oceanic flavors....

Main Courses

01 Nov Boneless Quail stuffed with Poultry Quenelle, served with Sauteed Mushrooms

21 Jul Madeira Beef Filet

21 Jun Sea Bass en Papillote with Sweet Chile Hoisin Broth

11 Jun Porcini-Dusted Scallops with an Enriched Mushroom Broth

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