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Smoked Suckling Pig Recipe

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Smoked Suckling Pig with Miso-Brined Baby Turnips, Aged Cheddar Pierogies, Blueberry Salsa and Maple Gastrique Yield: 16 servings Procedure: • Bone out suckling pig, being very careful to leave the skin intact. Start with the ribs and work your way to the spine. When arriving at the spine, work toward the rear of the pig. […]


American Lamb Caesar

American Lamb Caesar Salad

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Ingredients: 6 pounds American Lamb blade chops 6 Tbsp. Extra virgin olive oil 3 Tbsp. Fresh lemon juice to taste kosher salt to taste crushed red pepper flakes 18 stalks fresh rosemary For Caesar Dressing: 3 garlic, minced 9 white anchovy filets pinch salt and pepper 6 Tbsp. pasteurized egg yolks 6 Tbsp. fresh lemon juice 6 Tbsp. […]


James Beard Foundation

James Beard Foundation Launches Waste Not Initiative to Combat Food Waste

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JBF is urging chefs and culinary professionals to reduce food waste as part of its  #WasteNotWednesday campaign. The James Beard Foundation announced the launch of Waste Not, a multi-year campaign designed to encourage culinary professionals and home cooks to reduce food waste by thinking differently about food and adopting full-use cooking methods. The campaign will […]


Ricotta Gnocchi with Basil Oil

Ricotta Gnocchi with Basil Oil

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Submitted by Ryan Wolf, Executive Chef/Food & Beverage Director, Mount Vernon Canyon Club, Golden, Colo.   (Prep time: 30 minutes; Yield: 14 servings) Ingredients 48 ozs. whole-milk ricotta cheese 6 ea. extra-large whole eggs 4 cups fresh grated parmesan 3 ½ cups flour 1 tbsp. sea salt 2 tsp. white pepper   For the Basil Oil: […]


Pollo a la brasa by Chef Ryan Wolf

Pollo a la Brasa

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Submitted by Ryan Wolf, Executive Chef/Food & Beverage Director, Mount Vernon Canyon Club, Golden, Colo. INGREDIENT 6 ea. game hens For the Marinade: INGREDIENT 2 tbsp. soy sauce 2ea. juiced limes 5 ea. garlic cloves 1 tsp. fresh ginger ¼ cup dark beer 1 tbsp. olive oil 1 tsp. balsamic vinegar 1 tbsp. haucatay paste 1 […]


Strawberry rhubarb with chamomile and lavender

The Clear Choice

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The Country Club of Detroit is adding visual appeal to its culinary creations through eye-catching use of glassware from a historic local company. As detailed in C&RB’s February 2018 cover story (“A Shiny New Model at the CC of Detroit”), the Country Club of Detroit (CCD) in Grosse Pointe Farms, Mich. underwent an $11 million […]