We learned a new trick from Bubba Qs for their BBQ Chicken recipe - rolling the chicken in apple cider vinegar and seasoning with both salt AND (a pinch of) sugar before placing on the grill. The results are outstanding! The vinegar adds an amazing depth to the chicken, while the sugar helps to lock in the natural flavor of the chicken while on the grill. Oh yea, and smuthering it all in Bubba Qs Original Recipe BBQ Sauce doesn't hurt either π
Read More
A sandwich to please both vegetarians and meat lovers alike - it's possible, we promise! Chef Eduardo Ruiz hit this one out of the park with a braised portobello mushroom, drenched in Bubba Qs Original Recipe BBQ Sauce, all topped with a refreshing slaw between two toasted brioche buns. Noms.
Read More
A quintessential weekend cocktail, Pacific Pickle Works' Bradley Bennett shares his take on the Bloody Mary. Substituting gin for vodka in this recipe adds depth of flavor from the gin's herbal notes and the JalabeaΓ±os are the perfect accompaniment to cut through the tomato.
Read More
Chef Eduardo Ruiz shares a recipe for his all-time favorite sandwich, the Cuban. With a spin all Chef's own, he incorperates roasted pork shoulder, sliced ham, swiss cheese, whole grain mustard and Pacific Pickle Works JalabeaΓ±os.
Read More
Chef Eduardo Ruiz is a sucker for tacos - so to celebrate #NationalTacoDay, he concocted this decadent, yet healthy taco featuring Bunches & Bunches Red Mole sauce, chicken confit and cauliflower.
Read More
This sweet + savory dish from Chef Phillip Perrow of Dutch & Company in Richmond, VA highlights Reginald's Homemade Bourbon-Pecan Peanut Butter.
Read More
Celebrate #ThirstyThursday with an herbaceous twist on the gin fizz. Elevated with the use of Cocktailpunk's Smoked Orange Bitters, this aromatic cocktail is perfect the warm and waning summer nights.
Read More
If you're sandwich fiends like our band of Culinary Adventurers are - you will adore this sando from Chef Jennifer Jasinski. Ever since we had it, we've been pining to get it again!
Read More
Now we're talking! As the heat index continues to rise, Chef Jasinski swoops in to save the day with this cool, refreshing and boozy Orange-Ginger Ice Cream Float. Because what more could you ask for on a hot summer day?
Read More
Creamy polenta, earthy mushrooms, and an infusion of fresh ricotta. This dish from Chef Richard DeShantz is rich, creamy and soul satisfying, in the best way possible.
Read More
Featuring Taste Elevated's Sweet'n'Tangy Mustard Seeds, Chef Richard DeShantz crafts a Cedar Plank Smoked Salmon with a Tangy Yogurt Sauce and a salad of Salt Roasted Beets, Kale and Pearl Onions.
Read More