The simplicity of this recipe is what makes it taste so good. Make vanilla sugar by placing a halved vanilla bean in a few cups of sugar in an airtight container. Let rest at least a day before using for best flavor. This classic brûlée is infused with vanilla beans for flavor, but you could use other flavorings, like pistachios or lavender.
Pimentos serves their pan-seared, sesame seed–crusted tuna on a bed of edamame succotash, finished with a soy glaze and a wasabi microgreens garnish.
Epoch Restaurant & Bar and The Community Oven have teamed up for a Cheers for a Cure drink promotion to support LUNGSTRONG, a nonprofit dedicated to raising funds for innovative lung cancer research. Each restaurant is donating a portion of the sales from their signature drink creations to this worthy cause, thru Labor Day.
This is one of Martingale Wharf’s most popular appetizers. Make sure to start this two days before you plan to serve it.
With so many folks at the 2015 Chowder Fest held at Prescott Park requesting Chef Paula Da Silva’s Ahi Tuna Coconut Ceviche recipe, here it is for all to enjoy!
Castelvetrano olives are green Sicilian olives, available in gourmet markets. A balsamic-soy glaze seasons the salmon.
Garlic and white wine bring out the briny flavor of these mussels.
