Honey Maple Duck Salad


Honey Maple Duck Salad (Yields 8 servings) Amt Ingredient 1 cup field greens 1/4 cup Boston bibb lettuce 4 cups candied walnuts (see recipe) 8 brined and cured duck breasts (see recipe) 48 – 64 orange supremes Candied Walnuts: Amt Ingredient 2 cups walnut halves 2 tsps. salt 4 tsps. brown sugar 1 tsp. cinnamon […]

Asiago Crisp


(Yields 4 crisps) Amt Ingredient 1/2 cup shredded Asiago cheese Procedure: Mix all dressing ingredients, except for the oil, together. Slowly incorporate the oil with a whisk until emulsified; set aside. To make the Asiago crisp, line a sheet pan with a Silpat; form cheese in a round disk on the Silpat surface. Form the […]

Ale Beer Batter for Fish Fry


(Coats about 6- 12 oz. haddock pieces or 8 soft shell crab. This batter also works well on cod, shrimp, onion rings, asparagus and apple rings.) Amt Ingredient 1 egg 1 cup ale beer 1 1/8 tsp. baking powder 1 cup flour 2 tsps. salt 3/4 tsp. pepper 1 tsp. garlic powder 1 tsp. cayenne […]

Cobblestone Creek Grapevine Salad


Amt Ingredient1 cup organic field greens1/4 cup red seedless grapes, sliced1 oz Stilton blue cheese, crumbled 2 tbsp toasted pine nuts1/2 oz shaved Parmigiano-Reggiano cheese1/2 cup shredded Asiago cheese Balsamic Vinaigrette Dressing: Amt Ingredient1-1/3 cup balsamic vinegar1/2 tbsp Dijon mustard2 tbsp sugar3 cloves garlic, freshly chopped4 cups canola oilto taste salt and pepper (Yields one […]

Slow-Roasted Chicken


(Yields 2 servings, including breast, leg and thigh in each serving) Amt Ingredient 1 3-lb. chicken To taste and to total 1/2 cup:   sea salt   black pepper   rosemary   tarragon   garlic Corn Jus: Amt Ingredient 3 – 4 ears of corn, cleaned, oiled, seasoned and roasted in a 350 degree oven […]

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Tenth Annual Chef to Chef Conference

March 4-6, 2018

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