Secrets of a Restaurant Chef

Seared cod with blood orange glaze; blood orange and red onion salad; Israeli couscous; kale.

Skirt steak; fennel and fingerling confit; roasted beet salad with pears.

Chicken breasts stuffed with mushrooms and goat cheese; escarole with pine nuts and raisins; Pinot Grigio.

Homemade calzones stuffed with broccoli rabe and sausage; roasted garlic Asiago dip with crackers; Chianti.

Seared duck breasts with grape sauce; roasted baby carrots and parsnips with radicchio.

Seared arctic char with kumquat compote; romaine salad with pears, Taleggio and hazelnuts; cinnamon orange crème brûlée.

Garlic pork sausage; roasted sweet potatoes and apples; horseradish parsley mustard; beer.

Noodleless butternut squash and pork lasagna; arugula salad; Cabernet Sauvignon.

Coriander chicken; hammered cauliflower; ginger ice cream with molasses cookies.

Ahi poke; Asian braised pork shoulder; pickled cucumber and daikon salad; beer.

Pork porterhouse entrée; dried fig saba sauce; spiced carrot purée; Pinot Noir.

Whole roasted fish; grilled broccoli rabe; herbed bread pudding.

Lamb burgers; homemade pickled feta spread on whole wheat pita.