Honey-Seared Halibut on Grilled Bacon

In this updated take on surf and turf, chef Barrett pairs halibut with slab bacon, using honey to tie together the flavors. By combining the fish and meat into one elegant entree, a smaller portion of halibut can be served without detracting from the perceived value of the dish.

Kimchi Oysters

The appetizer and bar menus at Bridges feature a wide selection of globally inspired seafood items. This starter reflects chef Gin's Asian background, showcasing Korean kimchi in a spicy vinaigrette for breaded Pacific oysters...
upmc lemieux sports complex penguins

The players' training table inspires the menu at the cafes and concessions in the sports complex.

Two cheeses—mozzarella and smoked Gouda—complement the zesty Romesco sauce that tops this pizza. Chef Silverman prepares his Romesco using roasted and toasted ingredients to boost flavor, including fire-roasted tomatoes, roasted red peppers, toasted almonds and roasted garlic.
bien trucha

A look at the operations that are winning the hearts (and dollars) of America's taco lovers shows how the Mexican staple is keeping current.

variety sauces versatile restaurant

Breakout stars on menus range from all-American to ethnic flavors, light florals to indulgent fats.

Pears and gorgonzola are perfect fruit-cheese companions that become even more appealing when they are piled on pizza dough and baked to meld the flavors. Chef Wiggins sweetens the mix with caramelized onions, toasted walnuts and a little rosemary-infused honey.


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