EVENTS & PRESS
CHEF OF THE MONTH
May 4, 2015
1 each On-the-vine Bunch Cabernet Tomatoes, seasoned w/ olive oil & salt and roasted
1 each Di Stefano Burrata (pulled apart into 6 equal size pieces)
¼ cup Fresh Fava Beans, shucked and blanched
¼ cup Wild Arugula
1 tsp. Chives, snipped into 1 inch pieces
2 Tbsp. Basil Pesto
2 tsp. Lemon Oil
Season & roast in 375°F oven, one each on-the-vine bunch of Cabernet Tomatoes until the skin starts to blister, 3 to 4 minutes, then allow to cool.
Place the roasted on-the-vine tomatoes on a plate and arrange the pieces of fresh Burrata around the tomatoes.
In a small mixing bowl, toss the Wild Arugula, Fava Beans and Chives with the Lemon Oil and put on top of and around the tomatoes as well.
Dress the plate with Basil Pesto and serve.
Cameron Slaugh is our Chef of the Month for November!
November 2, 2017
Harada San is our Chef of the Month for May!
May 3, 2017
Theresia Ota is our Chef of the Month for February!
February 1, 2018
Italian Stallion Burrata Burger
March 1, 2019
Chef Lisa Dahl is our March Chef of the Month!
Risotto Milanese with Di Stefano Burrata and 24k gold
February 6, 2019
Chef Mattia Galiano is our February Chef of the Month
Di Stefano Burrata with Chimichurri and Acorn Squash
January 3, 2019
Kirstin Jackson is our January Chef of the Month!
Chef Vartan Abgaryan is our December Chef of the Month!
December 1, 2018
SWEET POTATO, POMEGRANATE, HAZELNUT ZAATAR, SCALLION, BASIL
Joe Sasto is our October Chef of the Month!
October 3, 2018
Savory caviar donuts & burrata
charred asparagus salad
chef of the month
tomato burrata salad