Feburary 1 - Naked In Italy - Sacha
Baked Mushrooms Stuffed with Ricotta
Baked Olives with Fennel, Orange, And Basil
Grilled Polenta Wedges
Jamie’s Pesto
Pears in Valpolicella with Mascarpone Cream and Frosted Almond Flakes
Risotto alla Milanese
Carmelized Figs with Gorgonzola
Pan-Seared Scallops wrapped in Pancetta
Warm Salad of Roasted Squash, Prosciutto and Pecorino
Feburary 3 - Dish Cafe Soups - Elena
Butternut Squash and Fall Apple Soup with Maple Syrup
Chilled Petit Pois Purée with Lemon Crème Fraîche and Crispy Pancetta
Parsnip, Celery Root and Green Apple Soup
Silky Jerusalem Artichoke Purée
Tips for Making the Best Soups…
Stilton Cauliflower Soup
Sweet Carrot with Ginger Soup
Sweet Potato Chipotle Maple Soup
Tomato Fennel Pernod Soup with Gremolata
Feburary 4 - French Pan Roasting & Tech - Kristin
Aïoli
Blanquette de Veau
Potato Boulangère
Braised Lamb Shanks
Classic Coq au Vin
Seared Magret of Duck
Pork Tenderloin Stuffed with Dried Fruit Compote
Braised Short Rib Pot au Feu
Steak au Poivre
Feburary 7 - Naked In Italy - Sacha
Baked Mushrooms Stuffed with Ricotta
Baked Olives with Fennel, Orange, And Basil
Grilled Polenta Wedges
Jamie’s Pesto
Pears in Valpolicella with Mascarpone Cream and Frosted Almond Flakes
Risotto alla Milanese
Carmelized Figs with Gorgonzola
Pan-Seared Scallops wrapped in Pancetta
Warm Salad of Roasted Squash, Prosciutto and Pecorino
Feburary 8 - Party Dish Stagette - Sacha
Baked Olives with Fennel, Orange, And Oregano
‘Bloody Mary’ Shooters
Easy Smoked Trout and Avocado Hors d’oeuvres
Little Lamb Kebabs with Tzatziki
Limoncello and Meyer Lemon Sorbet
Petit Pois and Almond Dip
Roasted Baby Beets with Chèvre and Pistachios
Caramelized Figs with Gorgonzola
Roasted Fingerlings with Pancetta, Parmesan and Truffle Oil
Root Vegetable Chips with Maldon Sea Salt
Scallop Ceviche with Citrus and Jalapeno
Spicy Shrimp with Smoked Paprika wrapped with Crisp Serrano Ham
Feburary 11 - St. Lawrence Tour - The insider's tour - Sacha
Dish Market Picks
Fall
Baked Mushrooms Stuffed with Ricotta
Butternut Squash and Fall Apple Soup with Maple Syrup
Caramelized Pears with Mascarpone Cream, Spiced Pecans and Chestnut Flower Honey
Celeriac Purée
Crêpes with Caramelized Fall Apples and Maple Whipped Cream
Baby Greens with Smoked Trout, Granny Smith Apple, and Cider Vinaigrette
Parsnip, Celery Root and Green Apple Soup
Salad of Pear, Pecorino and Radicchio with Spiced Pecans and Aged Balsamic
Seared Duck Breast with Port Reduction and Pomegranate
Stilton Cauliflower Soup
Seasonal Cooking
Spring
Asparagus Salad with Pine Nuts, Parmesan Reggiano and Grilled Lemon Vinaigrette
Pancetta-wrapped Shrimp with Watercress, Lime and Avocado
Chilled Petit Pois Purée with Lemon Crème Fraîche and Crispy Pancetta
Walnut-crusted Chèvre with Baby Greens and Beets
Limoncello and Meyer Lemon Sorbet
Risotto alla Milanese
Seared Seasonal Fish with Grilled Citrus
Seasonal Cooking
Summer
Caprese Salad with Heirloom Tomatoes and Marinated Fiore di Latte
Crêpes with Summer Berries and Lemon Whipped Cream
Greek Isle Salad with Woolwich Feta Wrapped in Vine Leaves and Pickled Red Onion
Grilled Peaches with Amaretto, Mascarpone and Pistachios
Grilled Polenta Wedges
Latin-Spiced Beef with Smoky Tomato Relish
Pickled Red Onions
Spiced and Candied Pecans
Sweet Summer Corn Puree with Seared Scallops, Avocado Salsa and Chili Oil
Seasonal Cooking
Winter
Beef Bourguignon
Beef Bourguignon pt. 2
Brussels Sprouts with Vinegar Glazed Red Onions
Warm Chocolate Ganache Cakes with White Chocolate Centers
Grilled Tropical Fruit Lollipops with Mint Yogurt
Fresh Lobster and Citrus Salad
Silky Jerusalem Artichoke Purée
Spinach Salad with Grilled Shrimp and Citrus Vinaigrette
Sweet Potato Chipotle Maple Soup
Warm Salad of Roasted Squash, Proscuitto and Pecorino
Seasonal Cooking
Feburary 13 - Valentine's Experience - Joshna
Spiced Chocolate Mousse with Apple Confetti
Crostini with Goat Cheese and Chocolate Tapenade
Julia Child’s Classic French Vinaigrette
Sautéed Spinach
Smashed Sweet Potatoes with Milk Chocolate
Spiced Beef Tenderloin with a Cocoa Crust
Feburary 20 - Lynn Crawford
Icewine Ginger Pineapple “Float”
Red Wine Jus
Pan Seared Venison with Butternut Squash & Lobster Knuckle Succotash with Violet Mustard Sauce
Sweet Corn Ravioli and Genoa Salami in a Truffle Foam
Truffle’s chocolate souffle
Feburary 22 - Med. Coastal Cusine - Lisa
Allioli Autentic
Brandade de Morue
Date Ice Cream
Fennel and Red Onion Salad with Marinated Feta and Broiled Shrimp
Hazelnut Cake with Honey-Poached Apricots and Date Ice Cream
Pan Seared Squid with Oven-dried Tomatoes, Kalamata Olives, Anchovies and Micro Greens
Sea Bass, Mussels, Clams & Chorizo Basquaise
White Beans with Scallops and Pancetta
Feburary 25 - Warm Winter Curries - Smita
Lamb and Roasted Red Pepper Samosas
Lentil Vegetable Biryani
Shrimp Curry
Sweet and Sour Mango Raisin Chutney
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