From: Chef Tyler Wiard. Elway’s Cherry Creek, Denver. Yield: 8 to 10 servings. 30 American Lamb rib chops to taste, Elway’s Seasoning or salt and pepper Green Chile Cheese Fondue: 1 whole Anaheim chile 2 whole serrano chiles 2 whole poblano chiles 2 Tbsp. whole butter 1⁄4 cup yellow onions, peeled and julienned 1⁄2 tsp. salt 1 Tbsp. fresh garlic, pureed 1 1⁄2 oz. Tequila, Plata 1cup heavy cream 1 cup half & half 1⁄2 cup pepper jack ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.