Explore Roussillon France, Jourdan, and more!

Chef Derek Wagner of Nick’s   Citrus Roasted Point Judith Monkfish, Sweet Potato Purée, Lentils, Bitter Greens, Golden Raisins, Chicken Neck-Thyme Jus, Fried Sage and Thyme paired with Vieilles Vignes de Cinsault, Vin de Pays du Gard, L'Argentier (Elisabeth & François Jourdan), Languedoc Roussillon, France, 2010 aliza Eliazarov/starchefs.com

Chef Derek Wagner of Nick’s Citrus Roasted Point Judith Monkfish, Sweet Potato Purée, Lentils, Bitter Greens, Golden Raisins, Chicken Neck-Thyme Jus, Fried Sage and Thyme paired with Vieilles Vignes de Cinsault, Vin de Pays du Gard, L'Argentier (Elisabeth & François Jourdan), Languedoc Roussillon, France, 2010 aliza Eliazarov/starchefs.com

@darrengdwn  Wild garlic scotch egg, St. George mushrooms, asparagus peas & beans.  #vegetarian @LosehillHouse

Darren Goodwin on

@darrengdwn Wild garlic scotch egg, St. George mushrooms, asparagus peas & beans. #vegetarian @LosehillHouse

Eleven Madison Park's sous vide pork two ways: roasted belly and oven-finished tenderloin, with dried and roasted plums, butternut squash pu...

Eleven Madison Park's sous vide pork two ways: roasted belly and oven-finished tenderloin, with dried and roasted plums, butternut squash purée

The second of my milk & pear pairing is this comforting dessert. With the cold weather, and post-holiday blues, nothing brings the warmth like familiar food that's full of buttery goodness. That was my inspiration for this dessert, especially the hazelnut brown butter cake. I love hazelnut cake in general, but amped up with brown butter, it's rich and divine. When paired with salted caramel, the cake is given a new dimension with the added sugar and salt. Add pears (poached in honey for...

in the kitchen x salted caramel, seckel pear, and milk ice cream

The second of my milk & pear pairing is this comforting dessert. With the cold weather, and post-holiday blues, nothing brings the warmth like familiar food that's full of buttery goodness. That was my inspiration for this dessert, especially the hazelnut brown butter cake. I love hazelnut cake in general, but amped up with brown butter, it's rich and divine. When paired with salted caramel, the cake is given a new dimension with the added sugar and salt. Add pears (poached in honey for...

Recipe: Burmese-style Roasted Cabbage, Peanut Brittle, Apple, Fermented Chile-Maple Vinaigrette, and Mint

Burmese-style Roasted Cabbage, Peanut Brittle, Apple, Fermented Chile-Maple Vinaigrette, and Mint

SunBlush salsa-2.jpg

One of the many recipes I created and shot for the SunBlush brand website.

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