4 tbs butter 1 tsp honey ½ tsp vanilla ¾ cup all purpose flour 1 tsp baking powder pinch of salt 2 large eggs ¾ cup of granulated sugar 1 tbs brown sugar optional: orange of lemon zest (if you choose to use zest, combine it with dry ingredients) Melt the butter until it’s brown, remove … [Read more...] about Honey Madeleine
Grilled d'Anjou Pear Roquefort, honey cracked pepper gastric paired with Muscat Blanc 2015 Wild Alaskan King Salmon Tartare avocado, sesame tamari root vegetable chips paired with Viognier 2016 Butter poached Alaska Spot Prawns braised leek and fennel nage paired with Chardonnay … [Read more...] about Bookcliff Vineyard Local Chefs Wine and Food Dinner
Tuesday, February 14th 5p-cl $55 per person COURSE 1 WILD Alaskan King Salmon Tartare avocado, sambal, hoisin, house-made potato chips Crispy Fried Tuscan Artichokes Beef Carpaccio arugula, olives, capers, parmigiano Grilled Ripe D’anjou Pear roquefort, local … [Read more...] about Valentine’s Day Celebration
If you're thinking about what to cook and looking for some ideas for the cold winter months, Food Republic has just published an article featuring fennel and our very own Bradford Heap id giving tips and recipes that you can try at home. "sexy, sleek and frilly enough to excite even the most … [Read more...] about Tis’ the season… year round!
Bradford Heap The last month has been incredibly exciting for me. As most of you know, it has always been my goal to obtain the freshest ingredients possible in the most sustainable ways possible. Recently, I’ve been given the opportunity to do this with a truly unique program of which I’m … [Read more...] about There’s more to the fish on your plate
1lb of Shrimp 2 tbls chopped garlic 2 tbls ginger 2 tbls sweet soy 2 tbls rice wine vinegar 2 tbls fish sauce ¼ cup chopped scallion Sourdough bread Sesame seeds Combine first 7 ingredients in the robot coupe or food processor and pulse until smooth. Apply a small amount to sourdough … [Read more...] about Wild Standard’s Shrimp Toast