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Oct/Nov 2010 Web Exclusives

by Denise Yee

  Bath Time & Beyond

 

  Stay Motivated when the Temperature Dips

 

 
Marinated Eggplant, Artichokes, Sweet Pepper Confit & Piperade Sauce

Strawberry Fritters with Strawberry Consommé & Coconut Sorbet
by Chef Craig Strong of Studio at Montage Beach

 
Roasted Zucchini with Ricotta and Mint

by Chef Sheamus Feeley of the Long Meadow Ranch Winery & Farmstead Restaurant


Yellow Squash Soup
by Chef Walter Bundy of Lemaire Restaurant


Halibut with Lemon-Herbed Vinegarette
by Chef Brian Scheehser of Trellis at Heathman Hotel


Warm Brussels Sprout Salad
by Chefs Mark Gaier and Clark Frasier of Summer Winter

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