Chef’s Recipes

Cranberry Salad

No more cranberry sauce out of the can! Euphemia Haye’s Chef Ray shows us how to make his delicious recipe for a Cranberry Salad – the festive starter for a romantic Valentine’s Day dinner!  Watch the cooking demo video below. Ingredients: A spring mix of greens (approximately 1 oz. per person) 1 recipe of Cranberry [...]

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Panko and Coconut Crusted Fried Bananas

Mix together the coconut and panko crumbs on a sheet pan and set aside. Next, Slice the bananas in half lengthwise, cut each length in half. Dredge the quartered bananas in flour and shake off the excess.

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Mediterranean Salad

Thumbnail image for Mediterranean Salad

Mix together the vinegar, olive oil and sugar. Add the tomatoes and onion, and toss well. Add remaining ingredients (except Romaine) and toss gently. Serve with Romaine lettuce as a 1st course, or as a lunch or light dinner entree.

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Chef Raymond’s Spanakopita

Using a very large skillet, sauté the onions and scallions in the olive oil and season with salt and pepper to taste. Cook until browned. Add the spinach and cook until completely wilted. (You will have to add the spinach in stages as the 20 oz. will be too large to fit all at once).

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Festival of Flavors: Nueskes Bacon & Scallops Skewers with Saffron Cream Drizzle

Soak the skewers (toothpicks) in the white wine for an hour or so. Cook the bacon until about ½ done and cut them in half. When the bacon is cool enough to handle roll the halves up tightly and skewer them. Next skewer the 1” scallion piece tight against the bacon.

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