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Secrets of a Restaurant Chef
Pot roast; parsnip potato puree; Pinot Noir wine.
Soy seared tuna; soba noodle salad.
Tips for perfect poached eggs; hollandaise; homemade strawberry, raspberry preserves.
Veal chop holstein Schnitzel; German potato salad; Gruner Vetliner.
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Braised stuffed spinach and mushroom veal breast.
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Chicken breast roulade with chorizo sausage and Manchego cheese; sauteed kale.
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Braised pork shoulder; wheat berry and mushroom salad; Pinot Grigio.
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Wild boar ragu with homemade pappardelle pasta ribbons; Chianti wine.
Turkey burgers; homemade chips; chocolate chunk oatmeal cookies.
Sausage stuffed quail wrapped in bacon and in port wine sauce.
