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Restaurant Hospitality

Sitemap - March 2004

Crisp Pasta Shells Stuffed with Idaho Potatoes and Cheese

The Art of the Potato

Artisan Salmon Sandwich

Stir-Fry Shrimp, Almonds and Vegetables

Baja Fiesta Bake

Onion-Chanterelle Mushroom Tart with Seared Dayboat Sea Scallops and Caramelized Butternut Squash

Here's a Tip: Don't

Swordfish with Fried Yam Patties, Wisconsin Gruyere Creme and Cotija Crumbles

Don't Wait Around For the Low-Carb Craze to Fade

Fromage Blanc and Potato Gnocchi

Mediterranean Fisherman's Stew

Fulton's Dungeness Crab Cake

Olive Oil-Poached Halibut with Crushed Potatoes, Sweet Garlic and Parsley Jus

Chilling Out With Iced Tea

Wisconsin Gruyere, Smoked Bacon and Potato Tart

Beautiful Brushstrokes

Sesame Scallop Balls with Chili Plum Sauce

Govind Armstrong, Chef/Partner, Table 8, Los Angeles, CA

Orange Shrimp Alfredo

Crab-Filled Potato Bites

Ready For The Gold Rush: San Francisco Oven

Sizzling Catfish with Sweet and Sour Sauce and Pineapple Salsa

Rainbow Trout Napoleon with Beurre Blanc

Lobster-Stuffed Portobello

Maryland-Style Crab Cake Appetizer Over Red Pepper Cream Sauce

Grilled Halibut with Pineapple Guava Sauce

Chili Lime Crab Cakes with Chipotle Avocado Mayonnaise

Curried Alaska Pollock with Plum Vinaigrette

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