Recipes

Prosciutto-Crusted Asparagus with Egg Toast ...

Charlie Palmer Group | First Courses

From Charlie Palmer's Practical Guide to the New American Kitchen Ingredients FOR THE VINAIGRETTE ½ C minced shallots 1 ½ C extra-virgin ...

Read More »

MAMMA MIA! | Mother's Day Cocktail

Burritt Room + Tavern | Beverages

Mix up your own MAMMA MIA! cocktail on Mother's Day for that special person in your life or stop by Burritt Room and have one of our talented bartenders ...

Read More »

Blackberry Clafouti

Charlie Palmer Group | Desserts

Blackberry Clafouti Palmer Point: Theres nothing better than cooking this clafouti with wild blackberries, and serving it with a big scoop of vanilla ...

Read More »

Vixen

Burritt Room + Tavern | Beverages

Recipe by Josh Trabulsi Vixen | A sexy devil.    Inspired by Trader Vic's Diablo.Ingredients:2 oz Mezcal1/2 oz Licor 431/2 oz ...

Read More »

Slow Roasted Beets + Goat Cheese + Orange-Shallot ...

Charlie Palmer Group | First Courses

Recipe excerpted from Charlie Palmer's Practical Guide to the New American Kitchen For the Beets4 large beets (about 3 lb), trimmedvegetable ...

Read More »

Black Bean + Feta Salad

Charlie Palmer Group | First Courses

Black Bean & Feta SaladExcerpted from Charlie Palmer’s newest cookbook, Remington Camp Cookingserves 4-6 as a side dishIngredients:2 cans black ...

Read More »

Showing 1-6 of 47