Offering a taste of luxury

Edited by Gail Bellamy

Whether your customers are seeking splurge cuisine or small plates with big taste, we offer a selection of rich and robust recipe inspirations to round out your menu. This month’s luxurious menu items range from casual ideas such as the Goat Cheese and Red Onion Skillet recipe from The Green Well in Grand Rapids, MI, to a rack of lamb recipe from Chef Paula DaSilva of 1500° at Eden Roc in Miami. The double bone chops are accompanied by fingerling potatoes, asparagus, créme fraiche and mint sauce. Another celebration-worthy idea is the Oscar-Style Filet Mignon from Chef Jonathan Lane of Benny’s Chop House in Chicago. The filet is topped with butter-poached Alaska king crab and béarnaise sauce.

Bite-sized bursts of flavor are offered in appetizer ideas such as Parma Ham and Fig Pouches with Winter Fruits from Valentino in Santa Monica, CA, and Blue Cheese-Stuffed Dates. Please your poultry-loving patrons with recipes such as the Asian-inspired Pheasant with Marmalade from Fleming’s Prime Steakhouse and Wine Bar in Des Moines, and the Duck with Wild Rice recipe from Grasing in Monterey. Also, Chef/owner Nora Pouillon of Restaurant Nora in Washington, DC, shares a recipe for California Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette and Toasted Cashews.

• Roasted American Rack of Lamb, Fingerling Potato and Asparagus with Mint Sauce
• Parma Ham and Fig Pouches with Winter Fruits
• Grasing Duck with Wild Rice
• Blue Cheese-Stuffed Dates
• Goat Cheese and Red Onion Skillet
• Oscar-Style Filet Mignon
• Pheasant with Marmalade
• California Avocado Salad with Pineapple Carpaccio, Pomegranate Vinaigrette and Toasted Cashews