Articles

Fresh Mango Gazpacho

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Yield: 1/2 gallon Ingredients: 5 oz. cibatta bread, dried, large dice 1-1/2 lbs (24 oz) fully ripe mangos, peeled, large dice 1-1/2 lbs (25 oz) tomatoes, peeled, large dice ½ lb (8 oz) red bell pepper, large dice 1 large (12 oz.) cucumber, peeled, deseeded, large dice 1 small (1-1/2 oz.) shallot, peeled and minced […]


Chorizo California Avocado Egg Roll

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Yield: 12 shared appetizer plates (3 rolls per plate) Ingredients: Chorizo Filling (recipe follows) 5 Fresh California Avocados, peeled, pitted, sliced 36 egg roll wrappers 2 eggs, beaten (for egg wash) Vegetable oil for frying 3 cups pico de gallo (salsa fresca) 1 1⁄2 cups chipotle buttermilk ranch dressing For Chorizo Filling: (Yield: 9 cups) 1 […]


The New Breed of Club

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They go by many different names and often go out of their way to avoid the “club” label altogether. But post-recession realities have combined with the transition to Millennials and the undeniable influence of Topgolf to spawn a host of new concepts that are redefining the industry. There is no clubhouse; instead, there’s a “base […]


Rosemary Flatbread with Blue Cheese, Grapes and Honey

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Flatbread: 1 envelope active dry yeast 2 tablespoons sugar 2 cups bread flour, divided 3/4 cup warm water, divided 2 teaspoons chopped rosemary 1/2 teaspoon fine salt 1/4 teaspoon freshly ground pepper Topping: 1/2 lb. red California grapes (1-1/2 cups) Coarse sea salt 3 ounces blue cheese, crumbled (1/2 cup) 1 tablespoon honey 1 tablespoon […]


Raspberry Pecan Topped Butter Cake

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INGREDIENTS ¾ granulated sugar ½ cup unsalted butter, softened 2 eggs 1 cup all purpose flour, sifted 1 teaspoon baking powder 1 teaspoon of vanilla 12-ounce bag of frozen raspberries ½  cup chopped pecans, for topping 1 tablespoons granulated sugar, for topping 1 tablespoons lemon juice, for topping 1 teaspoon cinnamon, for topping Whipped cream, […]