"Just because the summer holiday is past us does not mean it is time to put up the grill until the first weekend in September. We have been on a major grilling kick going as far as par-grilling vegetables and proteins to reheat later in the week for quick and complete dinners or lunches when [...]
"Is there anything more synonymous with the Fourth of July holiday then grilling, brats, and beer? Those three summertime icons will be enjoyed by themselves by many over the next weekend, however, they also can be rolled into one delicious dish which is perfect for the summer grilling season. Think a better ballpark bratwurst in [...]
"This week our inspiration came from the Twitter, of all sources. The original tweet from a popular food publication was for ‘baked white fish with potatoes’, which I am sure is a respectable recipe, but we wanted to trick it out. Store shelves are filled with fresh squash, zucchini, and cherry tomatoes, and fresh trout [...]
"It is officially that time of the year when you get invited to an “on the fly” barbeque. What to bring on short notice is always the challenge. My go-to satiating option is grilled chili lime corn on the cob. It’s easy to transport and super quick to prepare in a pinch. Corn adds a [...]
"Farm fresh heirloom vegetables are starting to come onto the market and they are absolutely gorgeous! Andi and I love seeing the bright colors and shapes of these veggies on our specialty markets shelves. In a restaurant they pose a unique challenge for chefs; we love their fresh taste but the inconsistent size is an [...]
"My least favorite foods are olives, raw carrots, and raw celery, and Andi’s are quinoa, pineapple juice, and any type of melon. We all have our least favorite food quirks, but with these despised selections come new opportunities to make dishes that just may turn your least favorite foods into a beloved ingredient. We first [...]
Say ‘Hello!’ to summer and fire up the grill!
"Last year Andi perfected a recipe for chicken taco lettuce cups. It is a dinner that has become so desired by myself that I ask for it at least once a week when we do our weekly dinner menu planning. After my latest attempt to get this into our weekly dinner menu was denied, I [...]
"On a recent weekend, we were invited to a potluck party to celebrate four birthdays in the month of May. The main dishes and veggie sides were already spoken for by other guests, so we were asked to bring something along the lines of an hor d’ourves. Work and other commitments prevented us from pulling [...]
"As a traditional southern girl, I will say my favorite homemade condiment of them all is a decadent remoulade. I will put remoulade on anything and everything. This recipe originated from my old sous chef from California and friend of ten years, Ken Naron. He, being from Mississippi as well, makes the best remoulade around. [...]
"The arrival of sunny spring days has me eyeing our gas grill. The thought of firing it up and laying plump green asparagus or the first of the years corn, then a nice juicy ribeye while enjoying a cocktail out on the deck brings a smile to my face. The steak is going to have [...]
"When Andi and I are developing dish ideas for new menus, we try them out at our house before we present them to Chef for approval. To make sure we can execute it at the restaurant, we take the core concept of a new dish and adjust it as necessary. Often the dish is just [...]
