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Jennifer Kopp

Pastry Chef Jennifer Kopp Creates Capital Confections at The Metropolitan Club

Executive Pastry Chef Jennifer Kopp, CEPC, adds her own special touches to the acclaimed culinary excellence of The Metropolitan Club of Washington (D.C.). Since its...

Pumpkin Swirl Cheesecake

Yield:  ½ sheet cake pan, 3-in. tall For the graham crust: 2 lbs. graham cracker crumbs 1 lb. butter, melted 8 ozs. granulated sugar Procedure: Spray and...
Jennifer Kopp

Vanilla Bean Mousse

Yield:  One full sheet in frame For the graham crust: 36 ozs. milk 4 ea. vanilla beans, seeded 13 ozs. sugar 3 ozs. cornstarch 24 ozs. egg yolks 10 ozs. butter 20...
California Avocado

Sweet Potato Wedges with California Avocado Chimichurri

Ingredients: 3 medium sweet potatoes (about 2 lbs.) 2.5 tablespoon cornstarch 3 tablespoon extra virgin olive oil 1.5 teaspoon smoked paprika .5 teaspoon each sea salt and ground pepper 1...
alaska seafood

Ghee-Seared Wild Alaska Salmon with Lemon, Feta and Toasted Pistachios

Ingredients: 1/4 cup shelled pistachios 4 (6-ounces each) wild Alaska salmon fillets Salt and pepper, to taste 2 tablespoons plus 2 teaspoons ghee 1 lemon, cut into 8 wedges 1/4...
Blueberry Bread Pudding with Whiskey Sauce

Blueberry Bread Pudding with Whiskey Sauce

Yield: 12 servings Ingredients: 1 loaf yellow Texas toast or challah bread, cut in 1-inch cubes 10 egg yolks 1 1/2 cups sugar 1 1/2 tsp. vanilla 40 oz. heavy...
Hanger Steak with Sweet Red Pepper-Cilantro Chimichurri

Hanger Steak with Sweet Red Pepper-Cilantro Chimichurri

Yield: 1 serving Ingredient 8 oz. hanger steak 1 jalapeño 2 cloves garlic 1 bunch cilantro 2 shallots 1 tsp. cumin 1/2 cup olive oil 1 poblano chile, julienned 1 small red onion, julienned 1 cup roasted corn kernels 1...

Creating Well-Seasoned Fare for the Holidays

The fall and winter holidays give clubs ample opportunity to celebrate their members as well as the seasons, with special events featuring traditional and...

Smoked Suckling Pig with Miso-Brined Baby Turnips, Aged Cheddar Pierogies, Blueberry Salsa and Maple...

Yield: 16 servings Procedure: Bone out suckling pig, being very careful to leave the skin intact. Start with the ribs and work your way...

Pollo a la Brasa

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....

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