RECIPE: Prosciutto-Cucumber Roulade Appetizer

Parma ham, also known as prosciutto, is an easy ingredient for appetizers and first courses, paired with anything from melon to salads. This recipe from Italian chef Nicola Batavia, of Birichin in Turin, has eye appeal, crunch and, the palate-pleasing prosciutto and gin! Serve it as a first course; or instead of the salad course…
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TIP OF THE DAY: Save The Lobster Heads & Tails

We love this idea from Chef Ric Tramonto and John Folse of Restaurant R’evolution in New Orleans. Rather than toss the lobster heads and tails*, they plated them. It’s beautiful, and the most fun we’ve seen since Chef David Burke’s Angry Lobster On A Bed Of Nails. This photo shows Restaurant R’evolution’s Lobster With Sheep’s…
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