Join us on Friday, January 26th as we welcome Anthony Bell of Bell Wine Cellars for a special tasting of his extraordinary wines! Learn More

Chef’s Recipes

1 Cup (+/-) Corn or Peanut Oil 1 16oz. Prime Sirloin Steak, (trimmed of all fat and sinew) Salt, to taste 2 Cups Cracked Black Peppercorns (you will not use all the pepper) 1 oz. Brandy Juice from ½ Orange, (2 oz.) 1 Tbsp. Worcestershire Sauce 3 oz. Euphemia Haye’s famous Steak Sauce 1 oz. [...]

This might be the understatement of the year, but Chef Ray really loves bacon. He doesn’t just love bacon, he luuuuvs bacon. Here are a few of Chef Ray’s tips on how to cook bacon that will make your next “makin’ bacon” experience better than ever! For the perfect crispiness, Chef Ray recommends using a [...]

If you're looking for an easy, but tasty, side dish for your holiday feast, we've got it right here!  Chef Ray's Creamed Spinach is a real crowd pleaser. All you need is a few ingredients and a few minutes and you can make a veggie dish that even non-veggie fans will devour.  And since oven [...]

• 1 ½ Cups Vialone Nano (Italian Rice grain) • 1 ½ Cups onion, diced • 1 Cup Dried porcini bits • 6 Cups vegetable stock • ½ Cup White wine • ½ Cup cream • Salt, to taste • White Pepper, to taste • 2 Cups Wild mushrooms, chopped • 3 Tbsp. Butter, soft [...]

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