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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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| Scaturro’s Pan Seared Sea Scallops |
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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
Bacio Italian Cuisine
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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