Florida Pompano with Patty Pan Squash and Carrots By Students from the Escoffier School Pompano filets 6oz Patty Pan squash 4oz (Diced) Carrots 4oz (Diced) Olive oil 2oz Kosher or sea salt […]

Market Gumbo! Gluten & Dairy Free! By Guest Chef Rick Lopez of La Condesa 1 pint okra from Engel Farms 2 pints yellow tomatoes from Engel Farms 1 lb. shrimp […]

Late Spring Salad with Pesto Aioli DressingSoft Shell Crab: 1 bunch carrots 1 small bunch beets 1 pound young green beans 2 T grapeseed oil Juice of 1/2 lemon 1/2 bunch basil […]

Ground Beef & Vegetables By John Hummel & The Escoffier School of Culinary Arts Ground beef Red beets, julienne Yellow beets, julienne Beet greens, chiffonade Fresh garlic Fresh thyme Garlic […]

Strawberry Fennel Crostini with Mint and Spring Radish By Chef Maggie Perkins 1 T. pecan oil (Yegua Creek Farms) 1 fennel bulb, finely shaved (Bouldin Food Forest or Emadi Acres […]