Amuse Bouche: Lotus Root and Tenderloin

Chef: Timothy Barton

This innovative appetizer begins with an ingredient many are not familiar with: Lotus root. This is actually the rhizome (a bulky, meaty root, similar in look to ginger root) of the lotus plant, which looks similar to a water...

Beef Wellington

Chef: Timothy Barton

Traditional Beef Wellington was probably named for Arthur Wellesley, the First Duke of Wellington and the man who defeated Napoleon at Waterloo. The original version of this dish, however, was probably quite simple: A paste of...

Braised Beef Short Ribs with Roasted...

Chef: Duane Keats

This simple dish comes off without a hitch if prime beef is used. However, since prime is the highest quality beef, it can be difficult to find in grocery stores. Instead, try a gourmet market, butcher’s shop, or online meat...

Buttermilk glazed Basa Fillet - toasted...

Chef: Brad Henderson

This healthy dish features Basa, a type of catfish native in Asia. Sometimes Basa is sold as bocourti, river cobbler, panga, or pangassius and is considered very mild in flavor. Complimenting the fish, a “vegetable flash,” or...

Caesar Salad With Parmesean Twill

Chef: Timothy Barton

Caesar salads traditionally consist of romaine lettuce, croutons, and a dressing of shredded parmesan cheese, lemon juice, olive oil, Worcestershire sauce, fresh or coddled egg, and black pepper. Chef Timothy Barton’s version of...

Chicken Maki Roll with Beet Carpaccio and...

Chef: Steven Gugelmeier

This dish is a mixture of Italian and Japanese food traditions. Maki is a kind of cut roll with fillings. Carpaccio is raw meat or fish. Chef Steven Gugelmeier puts his own spin on these classic foods by rolling vegetables into...

Crustata

Chef: Joe Calabro

Crustata is an Italian tart; some describe it as part pie, part cake. Made with ricotta cheese, and (often) jam, crustata is an easy, not-too-sweet dessert. Chef Joe Calabro’s version features the classic ricotta and eggs, but...

Curried Eggs Maryland

Chef: Timothy Barton

Familiar elements like poached eggs, crab cakes, and a béarnaise sauce (based on the more famous Hollandaise sauce) are brought together in this all-new dish. For successful poached eggs, begin with eggs at room temperature....

Diver Sea Scallops wrapped in Dover Sole,...

Chef: Steven Gugelmeier

This is an amazingly exotic dish that would be perfect for dinner when you have special guests over. Diver sear scallop wrapped in dover sole and poured with shallot cream sauce may sound intimidating, but it just takes a bit of...

Egg spaghetti with Serrano wrapped Asparagus

Chef: Timothy Barton

This dish features fresh asparagus and tomatoes, served alongside Serrano ham and egg. The egg “spaghetti” is made by first creating egg crepes, then slicing them into thin, pasta-like strips. Serrano ham is a dry-cured ham...

Ice Globe with mango granite and pomegranate...

Chef: Timothy Barton

This is a delicious recipe that would truly refresh you on warm, summer days. It is very easy to make and you could even involve your kids ion the process. You would truly wow your guests in this one of a kind ice globe with...

Newfoundland Seafood Chowder

Chef: Steven Gugelmeier

Chowders are a combination of soup and stew, almost always made with chunks of seafood. The name “chowder” comes from the large French cauldron-style pot (chaudiere) the dish was originally cooked in. Chowders are also usually...

Pan Roasted Cornish Hen, vegetable toasted...

Chef: Barley Risotto

Pan roasted cornish hen with vegetable toasted barley risotto and chocolate cognac sauce is an amazing dish. It is a feast fo the senses, with the look and the smell alone. Your family would love it and would definitely...

Sabayon

Chef: Timothy Barton

This dessert is a simple way to take advantage of summer’s fresh fruits. It consists of chopped fruits covered in a sabayon sauce. “Sabayon” is a French term for a warm or cold custard made from eggs, cream, wine, and sugar. It...

Seared Sea Scallops with Corn Puree, Pulled...

Chef: Duane Keats