Peach Sorbet
Peach Sorbet, with its delicate aroma and flavor is the perfect amuse bouche, re-invigorating your palate between courses.
Juno – Chicago
We were anxiously anticipating our last supper in Chicago, an omakase feast from Chef B.K. Park. Juno, is one of Zagat’s “Hottest Japanese Restaurants in America” and, of 200 sushi restaurants in Chicago, rated best by Chicago Magazine. Now you know why we were excited.
Turtle Soup
This Turtle Soup recipe begins in Fort Knox Ky. A fishing trip that included turtles was a marvelous adventure for an eight year old.
Hollandaise Sauce
Hollandaise Sauce is one of five “mother sauces” that are the foundation of all others and the only one not thickened with roux.
Smoked Salmon Creole
Inspired by a dinner in New Orleans, Smoked Salmon Creole reminds me of a deconstructed bagel and lox, sans bagel.
French Creole Menu
A French Creole dinner with dishes from New Orleans’ oldest and finest restaurants is the next best thing to being there.
Galatoire’s – New Orleans
Galatoire’s is a destination restaurant. It’s one of the New Orleans “Grand Dames” because of it’s historical significance and excellence for more than 100 years.
Elvis on Horseback
Elvis Presley’s favorite peanut butter and banana sandwich was the inspiration for this creation called Elvis on Horseback.
New Orleans – The List
Hey Tim, what are your favorite New Orleans restaurants? This is the list I happily share with friends and foodies.
Chocolate Pot De Creme
Chocolate Pot de Creme is a decadent dessert. Impress guests and make them think you are a much better cook than you really are.
Chocolate Orange Manhattan
A Chocolate Orange Manhattan is the perfect combination of these three delicious flavors and creates a transcendent cocktail.
Lasagna Bolognese
Lasagna Bolognese has flavors unlike any lasagna I have ever tasted. Beef, pork and veal plus a “mystery meat” and bechamel sauce make it unique.