Forest Pesto

Forest Pesto

Forest Pesto | Those Italians were onto something when they whipped up their first pesto recipe. It was a good start, but we finished the race. The problem was every recipe was just a slight variation of another. Pesto needed an American makeover, and we were happy to do the demolition.

Wasabi Cucumber Rolls

Wasabi Cucumber Rolls

Wasabi Cucumber Rolls | We are all about plating and believe in the old adage, “you eat with your eyes”. And that’s where our little rolled reinforcements come in handy. They’re just a super cool accompaniment to any dish – especially any plate with Asian flavored meat on it. The bonus? They taste pretty darn good on their own.

Greeky Orzo

Greeky Orzo

Greeky OrzoPat, a great friend of mine from Chicago, made an orzo for a party over the holidays. Pat’s an awesome chef and has a ton of offerings in his buffet line, but hidden among the big plates of fancy meats and sides, was a small bowl of orzo that I couldn’t get enough of…in fact I practically sold my dignity begging him for his orzo secret. It turns out, it’s all in the artichoke (and the jarred marinade it comes in). Thanks Patty for this one. 

Omaha Béchamel

Omaha Béchamel

Omaha Béchamel | All do respect to you Frenchies out there, but your béchamel is boring. It needed a good ole’ American kick in the butt, so we tossed in the mean machine – horseradish. Combined with our killer spice mix, this sauce makes even the nerdiest noodle the coolest pasta in cooking school. Omaha…