Recipes from the Breakroom

June 2012
Here is a festive main entrée for a summertime dinner party that will dazzle your guests with its colorful first impression and diversity of flavors that pair perfectly with a chilled wine on a warm evening of patio dining.

January 2012
While this feature usually spotlights how one of Melissa’s professional chef clients would prepare and present fresh seasonal ingredients on a plate, this month’s fresh produce components are being served in a glass, rather than under glass - martini, goblet and tall cocktail glasses, to be specific.

May 2011
This month’s featured dish was created by Chef Yvon Goetz, executive chef/partner at The Winery Restaurant and Wine Bar in Tustin, California.

April 2011
The Sunflower Choke’s mild, nut-like taste is incorporated into the chef’s version of a traditional Korean preparation of spicy short ribs.

January 2011
The chef’s unique Parsnip-Apple Bisque is made entirely of fresh ingredients and works equally well as a perfect mid-day meal that will take the chill out of a cold afternoon, or an elegant first course in a more formal dinner setting.

December 2010
'Tis the season to depart from this feature’s usual format in order to present the preparation of a perfect holiday party appetizer in the detail that it deserves.