Chef Phillipe Valladares (Brasil) served this dish at Houston’s 2nd Annual Green Eggs & Kale event, benefiting Urban Harvest. It’s a rustic platter of kale and corn beef hash with poached eggs and spicy Hollandaise, served with warm cornbread and honey butter.
The pros at Central Market’s Cooking School provided this gem…a crispy, cheesy, breakfast pizza with all your favorite ingredients. Bite into happiness first thing in the morning!
The bread sets the tone on Thanksgiving! These homemade cheddar onion biscuits hit the spot from Executive Sous Chef Dan Bronke at the Hyatt Regency Hill Country Resort & Spa.