Posts Tagged ‘culinary’
Ask Chef Walter: Selecting Salmon – Walter Potenza
by Executive Chef Walter Potenza Friends: The Ask Chef Walter feature is highly popular because it puts you, the reader, within walking distance of a professional Master Chef for all your questions. Last week, Jonathan W from Dumont, New Jersey, asked about a comprehensive guide to selecting the Best Salmon at the store. Here we…
Read MoreWe Cook! Mill’s Tavern’s Grilled Rack of Lamb with Fingerling Potatoes, Mint Salsa – Edward Bolus
by Executive Chef Edward Bolus, Mill’s Tavern Grilled Rack of Lamb with Duck Fat Heirloom Fingerling Potatoes and Mint Salsa Mill’s Tavern presents a savory dish of grilled rack of lamb, seasoned with garlic and rosemary; duck fat-roasted heirloom fingerling potatoes; and a refreshing mint salsa. This recipe is perfect for a special occasion or…
Read MoreAsk Chef Walter: The art and science of bread making – Chef Walter Potenza
Hello RINT readers, many of you have inquired about bread-making, and here you have it! Bread-making is a time-honored tradition that has been practiced for centuries, and it is both an art and a science that requires a delicate balance of technique, patience, and understanding to achieve the perfect loaf of bread. This brief and…
Read MoreAsk Chef Walter: Keep these foods out of the refrigerator – Chef Walter Potenza
Ask Chef Walter Flavors + Knowledge Segment follower Andrew L. from Laramie, Wyoming, inquired about “foods that don’t need refrigeration”. Here we go, Andrew! Refrigeration is vital to modern food preservation, providing a safe and convenient storage solution for perishable items. While refrigerators are essential in most households, it is important to acknowledge that certain…
Read MoreWE COOK! Mill’s Tavern’s Potato Leek Soup with Bacon, Crispy Leek, Herb Oil – Edward Bolus
by Executive Chef Edward Bolus, Mill’s Tavern Potato and Leek Soup with House-made Lardon (or Bacon), Crispy Leek, and Herb Oil Mill’s Tavern’s creamy Potato and Leek Soup, elevated by savory house-made lardon (or bacon) and topped with golden, crispy leeks, offers a symphony of textures and tastes. The smooth blend of tender potatoes and…
Read MoreAsk Chef Walter: Mistakes to avoid when buying bread – Chef Walter Potenza
by Executive Chef Walter Potenza Hello RINT friends: Carol R. from Marshall Minnesota, asked about choosing the right bread when confronted with the many varieties in supermarkets: Here we go Carol! Buying bread is common for many people, and choosing the right type and quality is essential to suit your preferences and dietary needs. When…
Read MoreWE 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 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 MoreAsk Chef Walter: Cooking and eating better in 2024 – Chef Walter Potenza
by Executive Chef Walter Potenza Dear RINT readers, In this writing, I want to share some innovative and practical tips to help you prepare delicious and health-conscious meals in the comfort of your kitchen, which hopefully will help you. As we enter 2024, maintaining a healthy lifestyle remains a top priority for many individuals. One…
Read MoreWe Cook! Mill’s Tavern Seared Scallops with Pomegranate Relish and Risotto – Edward Bolus
Mill’s Tavern Seared Scallops recipe
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