This recipe for Chef Thierry’s grilled salmon with citrus will make you look like a rock star at the dinner table. All in about 20 minutes. Get your charcoal grill ready and put that bottle of rose on ice. 🙂
Read MoreAn elevated version of asparagus soup. Chef Thierry’s addition of whipped goat cheese and lemon zest brightens the delicate flavor of the asparagus. Made with vegetable stock, this recipe is vegetarian and it would be a delightful addition to your Mother’s Day brunch.
Read MoreOur butterscotch crème brûlée has been on our menu since our first day of service and our customers love it. It is a nice diversion from the traditional crème brûlée recipes that you find in many restaurants and cookbooks. The rich caramel flavor and splash of dark rum, really take it up a notch!
Read MoreThe braised beef ribs pair perfectly with the hearty squash and herbs. The colors and flavors highlight the best of fall. I hope you enjoy this comforting recipe as much as we do.
Read MoreThis simple and delicious recipe comes from everyone’s favorite chef over at Loulay: Rob Sevcik. He recently competed on Season 24 of Chopped, here is his take on a traditional wedge salad.
Read MoreThe tiny orange eggs (roe) from shrimp can be dried and used as an interesting garnish on dishes such as the Spot Prawns with Cepes and Pedro Ximenez Noble Sour, the brightly colored roe offering a nice bit of crunch as well. The roe is ideally added to a dish just before serving, because cooking at high heat will bring out strong flavors.
Read MoreThe very talented Chef de Cuisine at Loulay, Chef Rob Sevcik, has done it again! He has a try at home Moroccan inspired preparation of lamb shanks over couscous that is slowly braised in harissa, herbs and spices. 🙂
Read MoreThis is recipe only contains a few ingredients but there is a serious WOW-factor with the luxurious use of foie gras and the meaty scallops. Make sure you select the best quality and freshest ingredients you can find.
Read MoreHave you been looking for a way to use that pomegranate sitting on your kitchen counter? The Chef in the Hat gives you a great and easy way to use this beautiful fruit for a light and refreshing salad dressing.
Bonus Tip: How to juice a pomegranate
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