Posts Tagged ‘chef’
WE COOK! Mill’s Tavern Seared Duck Breast, poached plums, parsnip puree, Mandarin demi – Edward Bolus
by Executive Chef, Edward Bolus, Mill’s Tavern Seared Duck Breast with Pinot Noir Poached Plums, Parsnip Puree, and Mandarin Duck Demi Sauce This Mill’s Tavern dish offers a harmonious blend of flavors and textures. Crispy seared duck breast is complemented by sweet and tangy Pinot Noir-poached plums and creamy parsnip puree while the mandarin duck…
Read MoreAsk Chef Walter: Ragu’ alla Bolognese. 11 mistakes to avoid – Chef Walter Potenza
by Executive Chef Walter Potenza Hello friends of RINT: Our loyal subscriber, Timothy H. from Fairhope, Alabama, asked about the Ragu’ alla Bolognese and the mistakes to avoid. Here you have it, Tim! Bolognese sauce, also known as Ragù alla Bolognese, is a classic Italian sauce that originated in the city of Bologna in the…
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 Seared Scallops with Pomegranate Relish and Risotto – Edward Bolus
Mill’s Tavern Seared Scallops recipe
Read MoreWe Cook! Mill’s Tavern’s Coq au Vin Blanc (Onions, Mushrooms, Risotto) – Edward Bolus
by Executive Chef Edward Bolus, Mill’s Tavern Coq au Vin Blanc with Confit Pearl Onions, Wild Mushroom Conserva Confit over Herb-Truffled Risotto: This Mill’s Tavern recipe is a luxurious delight, pairing succulent Coq au Vin Blanc with creamy herb-truffled risotto. Topped with the sweet notes of confit pearl onions and the earthy richness of a wild…
Read MoreAsk Chef Walter – Cooking lesson about Zuppa di Farro – Walter Potenza
by Chef Walter Potenza, contributing writer Good morning, friends: Today’s cooking lesson is about the zuppa di farro from Tuscany. Follow us in our kitchens! The storied history of Grano Farro dates back to ancient times when it served as the foundational grain that sustained Mediterranean and Near Eastern populations for millennia. It also held…
Read MoreWe Cook! Mill’s Tavern’s Maple Creme Brulee – Edward Bolus
creme brulee recipe
Read MoreWe Cook! Mill’s Tavern Mediterranean Braised Octopus Salad – Edward Bolus
Mill’s Tavern Octopus Salad
Read MoreWe Cook! Mill’s Tavern Pomegranate-Roasted Beets with Goat Cheese – Edward Bolus
goat cheese recipe
Read MoreWe Cook! Mill’s Tavern’s Portuguese Bread Pudding, Chantilly Cream, Madeira Caramel
by Executive Chef Edward Bolus, Mill’s Tavern Portuguese Bread Pudding with Chantilly Cream and Madeira Caramel: Experience the sumptuous delight of Mill’s Tavern’s Portuguese Bread Pudding. The restaurant’s signature dessert melds velvety custard with Portuguese sweet bread and Madeira-soaked currants, baked to a golden perfection. Each decadent slice is adorned with Madeira caramel and vanilla-kissed…
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