GLOBAL FEATURE | CELEBRATING THE HOLIDAYS

November & December 2018

 

Soba Noodles

French Canadian Tourtiere

Nanaimo Bars

Steak of Venison Calf

Brussels Waffles

Fondue Savoyarde

White Glogg

Vanilla Rice Pudding with Caramel Apples

Christmas Goose with Red Cabbage

Beef Wellington

Gooey Chocolate Fondant Pudding

Gingerbread House with Icing

Cotechino and Lentilies

Gingerbread Cookies with Icing

 

 

GERMANY FEATURE | CULINARY HERITAGE

September & October 2018

 

Domberger Sourdough Bread

Whitefish baked on Hay with Potatoes, Buttermilk and Alpine Milk

Pancake with Chocolate and Fresh Fruits

German Beef Roulades with Prosciutto and Potato Dumplings

Sea Bass with Cacciucco Broth and Rouille-Raviolo

 

 

ITALY FEATURE | CULINARY TRADITION

July & August 2018

 

Ricotta and Spinach Gnudi

Tagliatelle with Pancetta, Leek and Tomato

Bistecca Alla Fiorentina

Mozzarella Stuffed Gnocchi with Tomato Confit

 

 

FRANCE FEATURE | CULINARY TRILOGY

May & June 2018

 

Sea Bass with Candied Tomatoes, Roasted Artichokes and Potatoes

Red Mullet with Beurre Blanc and Glazed Roots

Breton Blue Lobster in Bisque Sauce

Cap Ferret Oysters A La Chez Boulan

Roast Veal De Larrivaux

 

 

JAPAN FEATURE | CHERRY BLOSSOM

March & April 2018

 

 Unadon – Japanese Grilled Eel

Honey Blue Cheese Toast

Taka Grilled Chicken with Wasabi

Sushi Matsui Hokkaido Matsukawa Flounder

Pesto Avocado Sandwich

 

 

USA FEATURE | FRESH & HEALTHY

January & February 2018

 

Persian Cucumbers with Melon

Herb Marinated Rack of Lamb

Cubano Sandwich

Grilled Chicken Tacos

Farm Salad

Romanesco

Ahi Poke Bowl