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Tips and Techniques from the nation's TOP CHEFS

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Grilled Kennebunkport Lobster on Braised Lentils with Ventoux Rose Butter Sauce

September 13, 2016 Steven Horn

Chef Jonathan Cartwright prepares Grilled Kennebunkport Lobster on Braised Lentils with Ventoux Rose Butter Sauce.

Scallops with Champagne Sauce

September 6, 2016 Steven Horn

Chef Jonathan Cartwright makes Scallops with Champagne Sauce.

Grilled North Atlantic Yellow Fin Tuna Loin

September 1, 2016 Steven Horn

Chef Jonathan Cartwright makes Grilled North Atlantic Yellow Fin Tuna Loin.

Maine Lobster Hash

August 31, 2016 Steven Horn

Chef Jonathan Cartwright makes Lobster Hash.

Grand Marnier Souffle

August 31, 2016 Steven Horn

Chef Jonathan Cartwright makes Grand Marnier Souffle.

Steamed Lobster over Homemade Fettuccine

August 30, 2016 Steven Horn

Chef Jonathan Cartwright makes a Steamed Lobster on a bed of homemade Fettuccine.

Grilled Gulf Red Snapper with Heirloom Tomato Salsa

July 20, 2016 Steven Horn

Renowned "Relais & Chateaux" Chef Jonathan Cartwright showcases his impressive European techniques with a Texas flair. The Grilled Gulf Red Snapper with Heirloom Tomato Salsa features the freshest herbs from the extensive organic gardens at The Inn at Dos Brisas. He adds Pea Flowers, Rosemary Flowers & the tiniest of Fennel Herb to garnish.