Season : Fall/Winter
Please Choose A Menu:
Around the World Series: Thai/Vietnamese by Chef Rebecca WheelerTom Kha Kai
Roast Duck Red Curry
Thai Basil Beef
Vietnamese Style Eggplant
Nam Sod
Back to School Menu by Chef Sean Bement
Fresh Tomato, Basil, & Mozzarella Salad
Sauteed Tenderloin Tips with Fettucine, Onions & Asparagus
S’Mores Fondue Dessert
Beef Tenderloin for 8
Coconut-Crusted Fried Shrimp Appetizer
Arugula Salad with Manchego, Apples and Caramelized Walnuts
Beef Tenderloin with Madeira and Peppercorn Crust
Rich Potatoes
Oven Roasted Vegetables
Chocolate- Almond Souffle Torte Dessert
Bowtie Pasta Dinner for 4
Romaine Salad with Roasted Beets and Roquefort Dressing
Bowtie Pasta with Meat Sauce
Dessert - Chocolate-Amaretti Tortes
Chicken Dinner for 8
Sausage Stuffed Mushrooms Appetizer
Iceberg Lettuce Salad with Creamy Blue Cheese Dressing
Chianti Braised Chicken Thighs on Noodles
Dessert - Coconut Macaroon Bars
Chili Party for 6
Sweet Chili Glazed Chicken Wings Appetizer
Crostini with Mushrooms, Proscuitto and Blue Cheese Appetizer
Salad with Apples, Walnuts and Dried Cherries and Maple Dressing
Pork, Beef and Black Bean Chili
Corn Muffins with Green Onions and Sour Cream
Dessert - Katherine Hepburn’s Brownies
Comfort Food for 6
Pear Onion and Dry Jack Cheese Strudels Appetizer
Spinach Salad with Hot Bacon Dressing
Mahogany Beef Stew with Red Wine and Hoisin Sauce
Horseradish Mashed Potatoes
Pear Spice Cake with Pecan Praline Topping Dessert
‘Desserts of Winter” by Chef Laurel Hague, Marion Street Cheese Market
Tress Leches Cake with Caramelized Nuts & Cinnamon Whipped Cream Dessert
Lemon Shortbread with Citrus Salad Dessert
Flourless Chocolate Torte with White Chocolate Mint Mousse Dessert
Dining for Two: Apple Cranberry Stuffed Pork Chops
Apple Cranberry Stuffed Pork Chops
Creamy Herb-Parmesan Polenta
Braised Brussel Sprouts
“Dreamy” Orange-Vanilla Bread Pudding
Dining for Two: Beef Tips Marsala by Chef Laurel Hague
Beef Tips Marsala
Fall Spiced Acorn Squash
Sauteed Kale
Toasty Quinoa
Sweet Potato Pudding with Granola
Dining for Two: Salmon Dinner by Chef Laurel Hague
Seared Salmon
Garlic Herb Red Potatoes & Cremini Mushrooms
Green Beans Sauteed with Bacon
Double Chocolate Molten Brownie Dessert
Fall Desserts by Chef Laurel Hague
Chai Tea Cheescake Dessert
Bourbon Maple Pecan Pie with Mascarpone Maple glaze Dessert
Fall Seasonal Menu from La Tavola, Marche, Italy
Chicken Liver Crostini
Pear & Pine Nut Salad
Chard Tart
Pasta with Porcini Mushrooms
Braised Lamb Shanks
Poached Pears
Flavors of Winter
Medjool Dates with Chevre, Rosemary & Applewood Smoked Bacon Dessert
Organic Greens with Toasted Walnuts, Cranberries & Balsamic Vinaigrette
Whole Beef Tenderloin with Horseradish Sauce and French Grainy Mustard
Roasted Mushroom Bread Pudding
Pear-Hazelnut Tarts Dessert
Healthy Eating Series: Healthy Comfort Food by Chef Kendra Peterson of Drizzle Kitchen
BBQ Smothered Chicken
Shephard’s Pie
Polenta Pizza Bake
Creamy Quinoa Pudding
Chocolate Chunk Cookies Dessert
‘Healthy Eating Series’: Vegetarian Grilling by Chef Kendra Peterson of Drizzle Kitchen
Marinated Grilled Mushroom Salad
Vegetable Tacos with Queso Fresco, Lime Avocado Slices & Pico de Gallo
Mixed Bean Salad with Grilled Corn, Charred Green Onions & Toasted Pine Nuts
Glazed Grilled Pineapple Slices with Vanilla Bean Gelato Dessert
Intimate Pork Dinner for 2 or 4
Caramelized Onion and Bacon Savories Appetizer
Romaine & Gorgonzola Salad with Roasted Garlic Dressing & Spiced Pecans
Pork Tenderloin with Maple Glaze
Boursin Scalloped Potatoes
Dessert - Rustic Apple Tarts with Calvados Whipped Cream
Italian Dinner
Porcini Crostini Appetizer
Brasato al Barolo
Potato Gnocchi
Gorgonzola Sauce
Broccoli Rabe
Chocolate Panna Cotta Dessert
Lamb Dinner for 6
Tiropetes (Greek Cheese Triangles) Appetizer
Frisee Salad with Bacon, Dates and Red Onion
Braised Lamb Shanks with Caramelized Onions and Shallots
Garlic and Cheese Mashed Potatoes
Caramel Banana Bread Puddding Dessert
Lamb Dinner for 8
Blue Cheese and Caramelized Shallot DIp Appetizer
Mixed Garden Greens Salad with Apples and Cider Vinaigrette
Greek-Style Braised Lamb Shanks with Orzo
Dessert - Old-Fashioned Carrot Cake with Maple-Cream Cheese Icing
My Love for Tuscany II by Chef Valerio Castellano
Tuscany Bread Salad
Farfalle in Bell Pepper Ragu
Dover Sole
Apple Tart with Vanilla Ice Cream Dessert
Pasta Dinner for 6
Antipasto Platter Appetizer
Caesar Salad
Fettucine with Creamy Tomato and Sausage Sauce
Dessert - Hazelnut-Stuffed Pears with Maple Glaze and Vanilla Ice Cream
Pork Dinner for 8
Gruyere and Pepperoni Pinwheels Appetizer
Butternut Squash Bisque
Brined Pork Loin with Onion, Raisin and Garlic Compote
Scalloped Potatoes with Three Cheeses
Haricort Vert with Dill Butter
Lemon Mousse with Raspberry Sauce Dessert
Dessert - Almond Lace Cookies
Pork Tendeloin Dinner by Chef Sean Bement of Stella 12 Beech
Goat Cheese Appetizer with Roasted Garlic Crostini & Roasted Tomato/Onion Topping
Spun Beet Salad with Citrus Vinaigrette
Stuffed Pork Tenderloin
Rib-Eye Roast Dinner for 8
Parmesan Blue Cheese Toasts with Green Onions Appetizer
Goat Cheese Salad with Pancetta, Dried Cherry and Port Dressing
Rib-Eye Roast with Chianti Pan Vegetables and Balsamic Glaze
Popovers
Dessert - Lemon Chiffon Pie with Glazed Cranberries
Roast Chicken Dinner for 4
Three Cheese Fondue with Champagne Appetizer
Watercress Salad with Pears, Walnuts and Poppy Seed Dressing
Roast Chicken with Maple Soy Glaze
Green Onion Risotto
Dessert - Warm Cinnamon-Apple Tart with Currants
Salmon Dinner for 6
Chorzio-Filled Dates Wrapped in Bacon Appetizer
Trio of Cheese Parcels with Cranberry Port Sauce
Salmon with Wild Mushroom Ragout
Caramelized Onion Tart
Steamed Asparagus with Lemon Sauce
Caramelized-Banana Tartlets with Bittersweet Chocolate-Port Sauce Dessert
Seasonal Winter Menu from LaTavola Marche
Chicken Liver Crostini
Baked Vegetables with Bread Crumbs
Fennel & Blood Orange Salad
Tagliatelle with Porcini Mushrooms
Oss Buco
Poached Pears
“Short on Time Recipes” by Cookbook Author Susie Fishbein
Citrusy Chicken Salad with Warm Olive Vinaigrette
Honey Crusted Turkey Cutlets
Bloody Mary Marinated London Broil
Braised Potatoes & Shallots
Corn Flake Topped Carrot Kugel
Warm Runny Chocolate Souffles Dessert
Soups On
Sausage Rings Appetizer
Crostini with Artichoke Pesto and Beef Appetizer
Mushroom Tart with Tossed Salad
Greek-Style Bean Soup
Dessert - Chocolate-Peanut Butter Chip Fudge Cookies
Summer Harvest Dinner for 6
Grilled Wild Pheasant (or Chicken) with Juniper Berries
Tomato Provencal
Escarole with Olive Oil & Garlic
Grilled Ciabatta
Organic Garden Rhuburb-Strawberry Tart with Walnut Crumb Crust & Creme Fraiche Dessert
Super Bowl Lunch for Four to 8
Barbecued Bites Appetizer
Jalapeno Poppers Appetizer
Cream of Tomato Soup
Croissant Steak Sandwiches with Caramelized Onions and Horseradish Mayonnaise
Wild Blueberry Pie with Almond Crumble Topping Dessert
Vegetarian Menu by Chef Valerio Castellanoi
Crostini with Mushrooms & Taleggio Cheese Appetizer
Golden Beet Salad with Goat Cheese & Orange Dressing
Spaghetti in Zucchini Basil White Sauce
Chocolate Mousse with Berries Dessert
Winter Brunch for 6
Fruit Compote
Mushroom and Bacon Quiche
Potatoes and Sausage with Parsley
Carrot Muffins
Margaret Atwood’s Baked Lemon Custard Dessert
Winter Meat Dishes
Braised Lamb Shanks with Lemon Risotto
Winter Menu for Two by Chef Laurel Hague
Curry Yogurt Chicken with Lentils & Roasted Cauliflower
Orange-Scented Hot Chocolate
Winter Soups
Spicy Chickpea Soup with Pasta
Sausage & Greens Soup
Favorite Seafood Stew
