Straight Line to Success
Robert Iannaccone didn’t miss any steps in his rapid ascent to become Executive Chef at Brookside Country Club.
Home » Food & Beverage (Page 4)
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Veal Saltimbocca
Veal Saltimbocca with herb risotto and brown-butter Brussels sprouts Amt Ingredient 1 bone-in, frenched, 14-oz. free-range, grass-fed veal chop 3 ozs. prosciutto 4 sage leaves 3 ozs. house-made mozzarella 6 ozs. veal glace 4 ozs. butter ½ cup quartered Brussels sprouts 1 cup herb risotto 2 tsp. brown-butter 5 Italian parsley leaves Procedure: Pound veal chop to ½-in. [...]
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Getting In On the Action
Chef-manned specialty stations add an element of drama to events and can help grow à la carte business—but making them successful takes proper planning, practice and showmanship.
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Rising Again
F&B is back in business at The Country Club of the South, with a newly renovated Clubroom, streamlined kitchen operation, structured service protocols and exciting menu options.
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Enjoying the View
Executive Chef James Kremer is adding new culinary sights and sensations to enhance grand traditions at the Country Club of Peoria that were once hailed by Teddy Roosevelt.
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Vodka-Poached Shrimp with Bloody Mary Sauce
Amt Ingredient 24 peeled and deveined jumbo raw shrimp, with tails For the Poaching Liquid: Amt Ingredient 1/2 cup vodka 1/2 lemon 2 tsp. kosher salt 1/2 tsp. black peppercorns Procedure: Combine first four ingredients in a large saucepan; bring to a boil over medium-high heat. Add shrimp, and cook 2 to 3 minutes, or [...]
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Skuna Bay Salmon and Tomato Salad
Amt Ingredient 4 6-oz. portions of Skuna Bay salmon 2 ripe heirloom tomatoes 4 roasted baby beets 3 tbsp. extra-virgin olive oil juice 1 lemon 3 ozs. micro beets 2 ozs. micro watercress popcorn shoots 4 ozs. truffle honey goat cheese (see recipe below) balsamic reduction salt and pepper For the Honey Truffle Goat [...]
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Feast Your Eyes
- October 23, 2012
- Featured, Food & Beverage
- no comments
Chefs are debunking boring, bland buffets with appealing culinary displays and bountiful selections.
- October 23, 2012
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