Recipes
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SAUTEED GREEN BEANS from the kitchen of Chief Culinary Artist, Wes Davis.
Using our frozen extra fine green beans from Daucy
TRICK OR TINI!
A perfect martini to serve at your Halloween gathering!
GRILLED PEACHES
The “finale” to our 2008 Grillfriends Dinner - the grilled peaches served with Palazollo’s Tahitian Vanilla Gelato made us all swoon in our seats. Paired with a lovely French dessert wine, Signeurs de Monbazillac it was the perfect ending to a perfect dinner. Recipe by Erin Van Epps and Christine Ferris.
GRILLED PERSIAN FETA POLENTA
From our 2008 Grillfriends dinner menu Chef Christine Ferris and Erin Van Epps served the fabulous polenta with Smoked Tomato Sauce and Smoked Pork Tenderloin.
SMOKED TOMATO SAUCE
Served at our 2008 Grillfriends Dinner with Polenta with Persian Feta and Smoked Pork Tenderloin. From the kitchen of Consulting Chef, Christine Ferris.
SMOKED PORK TENDERLOIN
Served at our August 08 Grillfriends Dinner and prepared by Consulting Chef, Christine Ferris. We highly recommend using our Creswick Farms locally raised pork. Better flavor, lower in calories due to natural eating habits of the Creswick pigs and the low stress of their “harvest” verses supermarket feedlot pork.
GRILLED RADICCHIO SALAD
Everyone LOVED this salad at our August 08 Grillfriends Dinner - to grill lettuces, use a strong lettuce with good skeletal structure like romaine. The radicchio gives the salad a slightly bitter flavor which is offset by the wonderful vinaigrette it is tossed with.
GRILLED FOCCACIA WITH ROSEMARY AND OLIVES
These fabulous foccacia rounds were served at our August 08 Grillfriends Dinner with Erin’s Grilled Mussels. From the Kitchen of Consulting Chef, Christine Ferris they were delicious!
