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| Fried Green Tomatoes with Gulf Shrimp and Poblano Goat Cheese Sauce |
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| Wild Mushroom Tamale pasilla chili salsa |
Chef Fred Kellermann with Guest Chef Mark Smith (Tortilla Press)
Elements Cafe
517 Station Avenue
Haddon Heights, NJ
> click here for the recipe
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| Ceviche of Ahi Tuna, Bay Scallops, and Salmon coconut milk with pineapple salsa |
Chef Fred Kellermann with Guest Chef Mark Smith (Tortilla Press)
Elements Cafe
517 Station Avenue
Haddon Heights, NJ
> click here for the recipe
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| Poached Pear Salad |
Chef Anthony Iannone •
Chef John Pilarz
Anthony's creative italian cuisine
512 Station Avenue
Haddon Heights, NJ
> click here for the recipe
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| Crème Brulee |
Chef Anthony Iannone •
Chef John Pilarz
Anthony's creative italian cuisine
512 Station Avenue
Haddon Heights, NJ
> click here for the recipe
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| Seared Big Eye Tuna with Black Pepper |
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| Scaturro’s Pan Seared Sea Scallops |
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| Mussels in white wine and saffron sauce with enoki mushrooms |
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| Heirloom Tomato Salad |
Chef Curtis Mulvenna &
Executive Chef William Fischer, C.E.C.
Caffe Aldo Lamberti
2011 Route 70 West
Cherry Hill, NJ 08002
(856) 663-1747
> click here for the recipe
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| Pan Roasted Suzuki with Grilled Corn Riata and Lemon Oil Vinaigrette |
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| Grilled Ahi Tuna |
Chef Anthony Iannone •
Chef John Pilarz
Anthony's creative italian cuisine
512 Station Avenue
Haddon Heights, NJ
> click here for the recipe
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| Herb-grilled Wild Alaskan King Ivory Salmon |
Serves Four
Chef Robert Minniti, describes the perfect combination of ingredients to prepare this terrific summer dish featuring King Ivory Salmon.
> click here for the recipe
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| Agnolotti Portofino |
Serves Four
Chef Joe Palombo, reveals his secrets to creating this wonderful pasta dish. He explains the step by step process of creating the pasta dough, pesto sauce and the all important filling.
> click here for the recipe
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