Pub-Style Poutine Fries with Spicy Ketchup

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Pub-Style Poutine Fries with Spicy Ketchup   yields 1 serving Ingredients: 4 oz.    Guinness-infused brown gravy 6 oz.    thin regular cut fries 3 oz.    Fresh or frozen unbreaded cheese curds Pinch     fresh chopped parsley 1 cup     Ketchup 1 tsp.     Prepared horseradish 2 Tbsp.     Tabasco Cooking Directions: Add 1 1⁄2 oz. Guinness beer […]

Vanilla Bean Ice Cream with Chipotle Caramelized Pineapple

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Vanilla Bean Ice Cream with Chipotle Caramelized Pineapple       yields 10, 5-oz. servings Ingredients: 2.5 oz.     granulated sugar 2.5 oz.     water 1.75 oz.    Minor’s® Chipotle Flavor Concentrate 20 oz.    pineapples, skinned, sliced 20 oz.    vanilla ice cream Cooking Directions: Whisk sugar, water and chipotle flavor concentrate together in a large stainless steel rondeau. […]


Tatemado de Costilla de Res (“Tatemado” short ribs)

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Tatemado de Costilla de Res (“Tatemado” short ribs) yields 4 servings Ingredients: 4 each    Short ribs, 3” cut 8 each    Ancho chile, “tatemado” 1 lb.    Onion, quartered 5 each    Garlic, cloves 3 oz.    Piloncillo 1 qt.    Beer or pulque 1⁄2 cup    Tequila 1⁄2 cup    Agave nectar 1 oz.    Lard, fresh 3 each    Maguey or agave […]



Save the Date!

Tenth Annual Chef to Chef Conference

March 4-6, 2018
Seattle

Visit the Conference website to view 2017 conference materials and more.

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