Chef David Banks of Harry's Hospitality Group shares his interpretation of game, a Deconstructed Quail with Red Pepper Jelly, Sweet Soy Sauce and Thai Slaw; and Seared Foie Gras & Duck Leg Confit with Persimmon & Gooseberries.
Read moreBouillabaisse
Chef Tony Clark serves a family-style Bouillabaisse with Lobster, Colossal Shrimp, Monkfish, Mussels and more; over a traditional Provencal Rouille garnish. Freshly cut Fennel Seeds and zested Oranges deepen and complement the anise notes provided by the Pernod and fresh Fennel.
Read moreTea Smoked Duck Breast with Ginger Banyuls Vinaigrette
Hotel Bethlehem's Executive Chef Michael Adams cures farm raised White Peking Duck with Star Anise and Fennel Seed before smoking with an inspired blend of Applewood, Jasmine Rice and Chamomile Tea. A wilted Watercress salad provides peppery bite to complement the Banyuls Vinaigrette made with fresh minced Ginger Root, Shallot and Vanilla Bean Seeds.
Read moreGrilled Hanger Steak
Chef Tony Clark shows us how to use a unique cut of beef: the hanger steak. He also makes Dirty Rice Risotto in a poached garlic sauce with glazed asparagus and fried leeks.
Read moreReal Italian Pizzas
Chef Joe Grisafi of Joey G's Italian Kitchen makes fresh, healthy pizzas; Red Seafood, Bruschetta Tomato, Spinach & Artichoke, and a Potato, Onion, Rosemary one inspired by pizza served in Rome.
Read moreIberico Wellington with Saffron Bearnaise
Although Volver's menu is globally inspired, its Spanish roots shine through in this updated classic. Chef David Conn uses the famed Pata Negra Presa for the Iberico Wellington. He serves with a bright Saffron Bearnaise and finishes with Piquillo Puree, Charred Eggplant Puree with Squid Ink, Chorizo Powder and Pork Jus with Toasted Pine Nuts.
Read moreDessert Specialties
Chef Katie Gaffney of Sands Bethlehem Casino Resort also makes Espresso Cake Pops, Red Velvet Cake and Samoa Cookie Sushi.
Read moreCuban Red Snapper
Executive Chef Victor Bock of Sands Bethlehem Casino Resort makes Crisp Cuban Red Snapper with Lobster and Plantain Mufongo with a Poblano-Coconut sauce and a Mango-Pickled Red Onion Salad.
Read moreHarry's Hospitality Group, Savoy, Seafood and Kid Shelleen's
Chef Banks out does himself with a creative selection from each of his restaurants.
Read moreBrown Rice Fettuccine with Spicy Clams and Winter Salad
Chef Jon Nodler from High Street Hospitality makes Brown Rice Fettuccine with Spicy Clams and a Winter Salad.
Read moreSwordfish with Winter Puree Duo, Forbidden Rice and Blood Orange Drizzle
Chef Ben Sutter of the Settlers Inn makes a Healthy Fine Dining Recipe.
Read moreSpecialty Sushi Rolls and Kani Salad
Chef AJ Cummings of Desaki Restaurant makes Three Specialty Sushi Rolls and a Kani Salad.
Read moreGrilled Salmon with Pumpkin Seed Winter Pesto and a Pomegranate Glaze
Chef Susan Nordt from the Split Rock Resort cooks up a Healthy Fine Dining Recipe.
Read moreFaroe Island Salmon over Warm Bulgur Wheat Salad with Infused Yogurt
Chef Luke Polles from The Trails End Restaurant at Camelback Resort cooks a Healthy Fine Dining Recipe.
Read moreGrilled Lamb Loin with Eggplant, Golden Raisins and Bonito
Chef Yianni Arhontoulis from Mica makes an elegantly layered dish of Grilled Lamb Loin with Eggplant, Golden Raisins and Bonito. The Banyuls Vinegar in the Golden Raisin Escovitch creates a complex sweet & sour flavor.
Read moreSalmon En Papillote with Ricotta Polenta and Roasted Brussel Sprout Salad
Chef Bryan Wallace makes a Healthy Fine Dining option from the Frogtown Inn.
Read moreSalmon Over Fall Medley in a Sweet Sherry Reduction Sauce
Chef Ramon Ferreris makes a Healthy Fine Dining option from the Mountain Creek Grill.
Read moreSwordfish with a Citrus Herb Couscous, Spaghetti Squash & Black Bean Salsa
Chef Adam LaFave from The French Manor Inn and Spa makes Spa Cuisine, featuring seared Swordfish.
Read moreFree-Range Chicken & Kohlrabi Tacos with Fermented Vegetables
Chef Josh Tomson and Farmicist Derrick Braun from The Lodge at Woodloch bring the combination of organic farming and classic cooking sets this resort apart from others.
Read moreGrilled Local Pigeon with Succotash and a Squash Blossom Omelet
Chef Scott Schroeder from The Hungry Pigeon prepares Grilled Local Pigeon with Succotash and a Squash Blossom Omelet.
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