Baking the halibut lends a firm and even texture to this succulent fish. Paired with a couple mouthwatering American-Made artisan ingredients elevates this dish that is perfect for a special date night or as a weekly staple.
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Finalists, Food & Wine "People's Best New Chef: Mid-Atlantic" 2014-2015
Star Chefs "Rising Star Chefs" Award Recipients, 2014
Co-Chefs/Owners, Dutch & Company, Richmond, VA
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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.
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Smoked Orange is the new black! Cocktail Punk cold smokes orange zest with alderwood, and the result is smoky but not overly intense; a finishing touch of mint adds depth of flavor. This is the bitter that you'll find yourself using again and again throughout summer.
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Bitters are as old as cocktails, but Cocktailpunk looks to the future, not the past. With a simple goal: to create compelling accents for the modern cocktail. Cocktailpunk cocktail bitters are a carefully chosen set of basic elements that are focused and nuanced, simple yet devious. They are perfect in classic cocktails, but were really designed for the cocktails that haven't been invented yet.
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While spring time is teasing us, we are dreaming of summery days with perfect sun flare, scrapes on our shins from foraging and lazy afternoons. So we shook up a strawberry gin cocktail to make us feel better.
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Umm..YUM! Chef Jennifer Jasinski treats us to a recipe that is summertime + comfort food all rolled into one delicious biscuit.
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One of Red Campers newest flavors, this zesty summer staple utilizes farm fresh strawberries with freshly cracked black pepper, garden basil and homemade deeply infused limoncello that results in a bright spread perfect for your favorite seasonal dishes.
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With the mission of "Summertime Preserved!" Red Camper is all about the journey. Born with travel and adventure bred into her genes, Maura started her Deliciousness line to celebrate the adventure.
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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!
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A combination of rich Palisades Peach puree with an herbal-infused syrup and a blend of freshly ground hot and mild mustard powders and whole-grain mustard make this sweet and savory condiment a pantry essential for summer that you probably didn't know you needed.
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The creators of OO MOMMIE were inspired by a passion for canning that started at their bakery 20 years ago. Long before it was popular, the chefs were adamant about using only the best possible ingredients in their jams and relishes - a practice that continues today! Sourcing only the best, garden-fresh ingredients for all of their delicious condiments, OO MOMMIE buys in-season and locally-grown produce for all of their seasonal small batch offerings. Cooking low and slow they concentrate the flavors that result in addictive condiments that brighten up food and excite the palate.
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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?
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With a bottle of Pickett's #3 Ginger Beer concentrated syrup on your home bar, things just got turned up a notch. Not only can you serve your cocktail guests their favorite Ginger Beer cocktail, you can heat it up with this Hot n' Spicy syrup that's summer inclined.
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Born in Cleveland, Ohio - The Pickett Brothers were raised in an era where the cocktail party was something you had not only at family gatherings and holidays, but also poolside in the summer with neighbors and friends well into the night by the fire pit. The adults would make their specialties like the Highball, the Moscow Mule, or a Boilermaker.
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A James Beard Foundation award-winner for Best Chef Southwest in 2013, Jasinski opened her first restaurant, Rioja, in Denverβs Historic Larimer Square to critical acclaim in 2004, featuring a menu inspired by Mediterranean ingredients and influenced by local and seasonal products. She and business partner Beth Gruitch acquired Bistro VendΓ΄me, a French bistro across the street from Rioja in 2006 and opened Euclid Hall Bar & Kitchen just around the corner in 2010. Chef Jen was named 2004 Colorado Chef of the Year and 2005 Western Regional Chef of the Year by the American Culinary Federation.
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This spectacular creation from Chef Josh Henderson is one we find ourselves coming back to time and time again. Layered with flavors and texture, we think you'll agree that Chef Henderson knocked this one out of the park.
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Nestled in the heart of Whatcom County, Holmquist Hazelnut Orchards produces what many chefs consider to be the holy grail of hazelnuts. These special nuts, known as DuChilly hazelnuts have been a specialty of the family-run orchard since 1928.
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Chef Henderson knocked it out of the park with this stunning dish featuring Boat Street Pickles Pickled Raisins. Moroccan inspired, this dish is packed with flavor: spice from the harissa rub on the cauliflower, a sweet and tangy kick from the pickled raisins, and a freshness to cut through it all with fresh mint. But in this case, a picture really does say 1000 words.
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Large golden raisins cured in a sweet and tangy syrup of cider vinegar, mustard seed, thyme, arbol chile, and bay leaf result in a bright and tangy pickle that plays well with both savory and sweet preparations ideal for late summer.
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