Posts Tagged ‘Chef Edward Bolus’
We Cook! Mill’s Tavern Black Angus Filet Mignon – meet Chef Edward Bolus at the RI Home Show
by Chef Edward Bolus, Mill’s Tavern, contributing writer Meet Chef Bolus at the Rhode Island Home Show – he’ll be there on Saturday Black Angus Filet Mignon with Mushroom Bordelaise, Butter Braised Leeks, and Crispy Bacon Bits This dish from Mill’s Tavern is the perfect late autumn dinner. Perfectly seared filet mignoncomplemented by the delicate…
Read MoreWe Cook! Mill’s Tavern’s Slow-cooked Octopus & Blanched Sea Bean Salad
by Chef Edward Bolus, Mill’s Tavern Slow-Cooked Octopus & Blanched Sea Bean Salad (Serves 4): Tender octopus, briny sea beans, and sweet-tart pickled fruit come together in this fresh, coastal-inspired salad courtesy of Mill’s Tavern. Serve it with warm focaccia for a light but flavorful bite! Where to Find Sea Beans & Octopus:Sea beans (also…
Read MoreWE COOK! Mill’s Tavern Adobe Chicken with Heirloom Rainbow Carrots, Wild Rice, Beet Cream – Edward Bolus
by Edward Bolus, executive chef, Mill’s Tavern Adobo Chicken with Heirloom Rainbow Carrots, Wild Rice, and Beet Cream: This flavorful dish features tender chicken in a savory marinade, accompanied by vibrant heirloom rainbow carrots, fragrant wild rice, and a velvety beet cream drizzle. Deceptively easy to prepare, you can also enjoy this dish at Mill’s…
Read MoreWe Cook! Mill’s Tavern North Atlantic Swordfish w/arugula, fennel, blood oranges over muhammara
We welcome Mill’s Tavern who will be joining us for our WE COOK! feature. Here is their first recipe – check out the info on Mill’s, below the recipe – welcome! Mill’s Tavern’s North Atlantic Swordfish with Arugula, Fennel, Blood Oranges over Muhammara Mill’s Tavern’s first featured recipe is a sensational dish that combines perfectly…
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