A “signature” dish from Chef Andrew Weissman at Signature at the La Cantera Resort in San Antonio — pan seared diver scallops finished with butter and an aromatic blend of garlic, rosemary and thyme.
Formal
Hotel Granduca’s Saffron-Ricotta Gnocchi
Go back in time to Old World Italy with Hotel Granduca’s Saffron-Ricotta Gnocchi! Ragu all Bolognese and Parmigiano Reggiano make for a luxurious dish you can make right at home!
Barquettes of Belgian Endive and Taleggio
Launch your voyage with with these of endive “boats” or barquettes ladled with taleggio and ricotta cheese and wildflower honey [above]! This delicious recipe comes to us from the Consorzio Tutela Taleggio, which aims to protect and promote the production of food from Val Taleggio!
Garganelli Pasta with Prosciutto di Parma
This garganelli pasta with prosciutto di parma will have your crew saying “Voglio di più!”– or “I want more!” in Italian! Our friends at Parma Crown, which provided this recipe, tell us prosciutto di parma can only be produced from the hind legs of specially selected heritage breed pigs, raised in 11 regions of Italy, […]
Kata Robata’s Miso Eggplant with Garlic Sushi Rice
Master Sushi Chef Hori Manabu of Kata Robata stuns with this fried eggplant dish topped with a sweet miso sauce, sprinkled with sesame seeds and a Japanese chili powder. Simple ingredients, meticulously prepared.
Pecan Grill’s Short Rib
Mouthwatering, fall-off-the-bone beef short rib from Executive Chef Doug Noxon with the Pecan Grill, inside the Overton Hotel in Lubbock. Talk about a picture perfect plate!
Pecan Grill’s Lavender Sea Bass
This is an exquisite seafood dish featuring Chilean Sea Bass, steamed in a lavender and garlic rub.
Auburn Evening Cocktail
You’ve yet to meet an evening quite like this. Paramour’s Auburn Evening cocktail just in time for fall. Cognac fans, this one’s for you!
Petite Sweets Pumpkin Cheesecake
The perfect pumpkin cheesecake from Petite Sweets in Houston. Five simple ingredients for one unforgettable seasonal dessert!
Wagyu Tartare
Plan to split this starter that’s totally Texan! Make your own crostinis to scoop up this salty beef tartare from my friends with Delicious in Austin.
Potente’s Diver Scallops with Crushed Corn Risotto & Shellfish Brodo
Delicious diver scallops, or “Capesante,” from Executive Chef Danny Trace with Potente in Houston. Plated on a bed of crushed corn risotto in a shellfish broth, garnished with fresh herbs.
Ouisie’s Table Red Snapper Filet with Brandied Oysters
One of the house favorites at Ouisie’s Table in H-Town, pan-seared and prepared with their sassy sauce, grilled asparagus, and Louisiana’s favorite starch…rice with French bread for dipping!
Botika’s Short Rib Noodles
These sweet and spicy short rib noodles are a best-seller at Botika! Combining braised beef short ribs, egg noodles and edamame with a medley of Peruvian peppers from the Amazon.
Hungry’s Just Beet It Cocktail
Help yourself to one of Hungry’s signature cocktails…Just Beet It! This beet infused tequila drink comes together with Cimarron tequila, peeled beets and ginger. YUM!
Cranberry-Orange Relish
Cranberry ferment that’s full of flavor! The deep red color will liven up any plate. This sweet and citrusy relish is a fermented version of traditional cranberry sauce like you’d see at Thanksgiving.