We have a surplus of butternut squash, so there was an all out assault on using it up. We worked on it in Menu Development this week. Pierson came up with this amazing puree by roasting the squash after quartering it. The initial...
I think we had too much fun today at Cocktail Menu Development. Sometimes when having sake, they over pour your sake cup into the wooden box or masu to symbolize abundance from the host. We took that idea and added soda to a...
This is a great entrée salad idea for the Pineapple Room for lunch. In the summer time, it gets hot, so to eat a cold salad like this with jalapenos, mint, basil and rice noodles with chilled shrimp and braised pork was really satisfying and...