All My Recipes

A luxurious compound butter of reduced Cabernet Sauvignon, Port, caramelized shallots and fresh thyme, scaled into a practical home-kitchen batch.

A bright, savory-sweet heirloom tomato chutney with Champagne vinegar, fresh herbs, toasted spices and delicate crispy garlic, scaled for the home kitchen.

A behind-the-scenes look at the pastry craftsmanship, custom colors and 3D-printing technology used to create a commemorative pistachio mousse dessert for a university's 150th anniversary.

A gala-inspired whipped European-style butter scented with powder-fine pink peppercorn and the fragrant zest of orange, lemon and lime.

Crisp pommes gaufrette filled with silky cold-smoked salmon mousse and finished with finger-lime caviar, Champagne-pickled shallot and micro dill.

A refined gala first course of red and white endive, Lolla Rossa, Champagne-compressed pear, toasted hazelnut, chervil, fennel pollen, whipped Smokey Rogue cheese and Champagne vinaigrette.