Season : Spring/Summer
Please Choose A Menu:
Andouille and Beef Burgers for 6
Salsa with Garlic Toasts Appetizer
Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions
Broccoli Salad with Bacon, Raisins and Walnuts
Lemon-Berry Shortcakes Dessert
Apple-Glazed Barbecued Chicken for 8
Blue Cheese and Caramelized Shallot Dip Appetizer
Spicy Grilled Shirimp Appetizer
Apple-Glazed Barbecue Chicken
Lemon Pasta Salad with Tomatoes and Feta
Chocolate Decadence Ice Cream Pie Dessert
Around the World Menu Series: Indian Menu by Chef Rebecca Wheeler
Bhelpuri
Beef Curry
Simple Spiced Basmati Rice
Cucumber Raita
Around the World Menu: Mexico from Chef Rebecca Wheeler
Watermelon Aqua Fresca
Guacamole
Pico de Gallo
Tortilla Soup
Mojo Marinated Skirt Steak Tacos
Easy Black Beans
Around the World: Chinese Menu by Chef Becca Wheeler
Pot Sticker with Dipping Sauce
Favorite Sichuan Street Noodles: Dan Dan Mian
Simple Sweet-Sour Five-Spice Chicken Stir Fry
Steamed Fish Chinese Style
Beef Brochettes with Couscous for 6
Caponata Appetizer
Grilled Pear Salad with Bacon, Roquefort & Port Vinaigrette
Beef Brochettes with Couscous
Phyllo Cups with Chocolate Mousse and Fresh Fruit Appetizer
Chicken Roulade for 4 to 6
Walnut, Arugula & Gorgonzola Crostini Appetizer
Grilled Radicchio Salad with Sherry-Mustard Dressing
Chicken Roulade with Prosciutto, Spinach & Sun Dried Tomatoes with White Truffle Potatoes
Banana Pudding Dessert
‘Desserts of Spring’ by Chef Laurel Hague, Marion Street Cheese Market
Jasmine Tea Scented Bundt Cake with Honey & Meyer Lemon Appetizer
Strawberry Short Scones
Chocolate Raspberry Truffle Cake Dessert
“Desserts of Summer” by Chef Laurel Hague
Bananas Foster Ice Cream with Toffee Sauce Dessert
Blueberry Watermelon Salad with Basil & Mascarpone
Peach Fritters with Vanilla Icing Dessert
Ginger Lime Upside Down Cake Dessert
Dinner for Two - Summer Menu by Chef Laurel Hague
Hickory Smoked Chicken on the Grill
Balsamic Glazed Summer Squach
Mushroom Risotto
Strawberry Daiquiri Sorbet with Lime Confit
Easy & Indulgent Lobster Recipes for Summer Entertaining by Chef Sarah Leah Chase
Lobster Frittata
Lobsters with Champagne Butter
Classic New England Lobster Rolls
Summer Linguine with Lobster, Tomatoes & Basil
Flavors of Spring
Caramelized Onion & Goat Cheese Tart with Baby Greens Salad
Whole Roasted Leg of Spring Lamb with Garlic, Parsley & Thyme
Blanched Asparagus
Rhubarb Crumble with Creme Fraiche Dessert
Flavors of Summer
Cypress Grove Humboldt Fog Cheese with Walnuts & Fresh Figs
Asparagus with Bibb Lettuce & Chive-Creme Fraiche Dressing
Grilled Wild Salmon with Cucumbers & Dill
Fresh Organic Strawberry Tart Dessert
Gingered Scallops with Soba Noodles for 4
Prosciutto-Wrapped Figs with Gorgonzola & Wallnuts Appetizer
Corn & Tomato Salad with Cilantro Dressing
Gingered Scallops with Soba Noodles
White Peach, Cassis & Champagne Floats Dessert
Gourmet Grilling Menu by Chef Sean Bement of Stella 12 Beech
Grilled Eggplant Stack with Boursin Cheese
Grilled Pork Chops
Horseradish Mashed Potatoes
Balsamic Marinated Asparagus
Grilled Peach Sundaes Dessert
Grilled Leg of Lamb for 6
Smoked Salmon Tartare with Creme Fraiche Appetizer
Fresh Fig, Prosciutto and Arugula Salad with Parmesan Shavings
Grilled Leg of Lamb
Rice with Mint, Tomatoes and Currrants
Fresh Blackberry Napoleons with Cream Cheese Mousse Dessert
Grilled Pork Chops for 8
Grilled Asparagus with Aioli Appetizer
Brie with Sun-Dried Tomatoes, Garlic and Parmesan Appetizer
Brined Pork Chops with Spicy Chutney Barbecue Sauce
Potato Salad with Garlic Mayonnaise and Chives
Peach-Raspberry Bundles with Orange Custard Sauce Dessert
Grilled Salmon for 4
Catalan Bruschetta Appetizer
Grilled Salmon with Orzo Salad
Dessert - Lemon Syrup Cake with Berries and Lemon-Curd Cream
Healthy Eating Series: Mid-Summer Farmer’s Feast by Chef Kendra Peterson
Assorted Market Crudite, Citrus Poached Shrimp & Herbed Yogurt Dip Appetizer
Grilled Artisinal Breads
Local Baby Lamb Chops
Charred Corn Salad with Cherry Tomatoes, Avocados, and Lime Cilantro Vinaigrette
Tartlettes with Grand Marnier Macerated Seasonal Berries (Inspired by Chef Heidi Swanson) Dessert
Healthy Eating Series: Summer Coolers by Chef Kendra Peterson
Elderflower & Fruit Scented Summer Spritzers
Raspberry-Mint Lemonade
Blood Orange and Pomegranate Sparkler
Frozen Chocolate-Banana Breakfast Blast
“Kid’s Menu” by Chef Susie Fishbein
Sweet Cheese Toast
Un-fried Spicy Fries
Strawberry Blueberry Swirl Soup
Kosher by Design Menu Series: ‘Kid’s Menu’ by Susie Fishbein
Labor Day Menu
Marinated Goat Cheeses Appetizer
Grilled Steak with Many Mustards
Mediterranean Pasta Salad
Blueberry-Raspberry Galette Dessert
My Love of Tuscany I
Insalata del Gallo Nero (Salad)
Pollo del Chianti con patate arrosto (Chicken with Potatoes)
Risotto agli asparagi e Prosecco di Vldobbiadone (Asparagus Risotto with Prosecco)
Insalata di frutta al Cointreau e gelato alla Vaniglia (Fruit with Cointreau and Vanilla Ice Cream) Dessert
Outdoor Soiree Menu for 6 by Dish Functions
Stuffed South African Peppadew Peppers
Farmer’s Market Heirloom Tomato Salad with Roasted Corn Vinaigrette
Herb -Crusted Rack of Lamb Over Wild Mushroom Ragout & White Wine Mustard Cream Sauce
Mixed Berries in Vanilla Liqueur & Strawberry-Lemonade Sorbet
Picnic Foods
Tortellini with Sun-Dried Tomato Pesto
Chicken & Apricot Salad with Double-Mustard Mayonnaise
Vegetable Chinois
Orzo Salad with Lemon, Feta and Pine Nuts
Fresh Uncooked Tomato Sauce with Three Pastas
Wild Rice Salad
Fire & Ice Tomatoes
White Bean & Goat Cheese Salad
Graham Cracker Chewies Dessert
Sophisticated Summer Barbecue for 8
Rillettes of Salmon Appetizer
Watermelon Gazpacho with Chile and Feta Cheese
Chile Rubbed Prawns with Barbecue Hollandaise Sauce Appetizer
Chinese Char Siu Grilled Lamb Chops
Chicken Wings with Curry Lime Butter Appetizer
Orzo with Garbanzo Beans, Red Onion, Basil & Mint
Fried Zucchini
Lemon-Almond Buttermilk Loaf with Balsamic Strawberries Dessert
Spring Chicken Dinner for 4
Prosciutto Rolls with Arugula and Figs Appetizer
Spring Mix Salad with Black Currant Vinaigrette
Chicken and Artichoke Fricassee with Morel Mushrooms
Chocolate Pot De Creme with White Chocolate Whipped Cream Dessert
Spring Menu by La Tavola, Marche, Italy
Maria’s Artichokes
Pasta with Spring Veggies
Rabbit in the Style of the Hunter
Cherries with Marscapone
Summer Barbecue for 6 to 8
Crab Dip with Garlic Saltines & Roasted Cherry Tomatoes Appetizer
Summer Rolls with Sweet Chili Dipping Sauce Appetizer
The Ultimate Barbecued Ribs
Red, White and Blue Potato Salad
Roasted Corn on the Cob with Cilantro Lime Butter
Summer Berry Cobbler Dessert
Summer Cocktail Recipes by Dish Functions
Watermelon Margarita
Cucumber Collins Cocktail
Summer Desserts
Pina Colada Ice Cream with Blueberries
Mixed Berries with Mascarpone-Limoncello Cream Dessert
Summer Menu by La Tavola Marche, Italy
Fried Anchovies with Sage
Radicchio Crostini
Pasta with Clams
Whole Fish in Salt Crust
Panna Cotta with Fresh Berry Sauce
Summer Picnic
Traditional Southern Deviled Eggs
Ultimate Fried Chicken
Grilled Corn & Tomato-Sweet Onion Salad with Fresh Basil Dressing & Crumbled Blue Cheese
Pecan Squares Dessert
Summer Salads
Palisade Peach Salad with Crispy Prosciutto-Crusted Goat Cheese Balls & Hazelnut-Mint Vinaigrette by Chef Elise Wiggins
Beet & Goat Cheese Napoleons - Lake Austin Spa Resort
Suzanne Goin Recipes
Yellow Tomato Gazpacho
Tart au Fromage with Lemon Cream & Blueberry Compote Dessert
Roman Cherry Tart with Almond Crust & Almond Ice Cream Dessert
‘Turkish Menu’ by Chef Sheilah Kaufman
Shephard’s Salad
Chicken with Walnuts
Carrots with Garlic and Yogurt
Apricots Stuffed with Cream
Vegetarian Spring Menu by Chef Sean Bement
Baked Goat Cheese Appetizer
Cucumber & Avocado Gazpacho with Salsa Fresco
Asparagus & Pasta with a Lemon & Thyme Vinaigrette
