Recipes from the Breakroom

October 2013
Here’s a cozy dinner-for-two dish that uses four fresh ingredients from the early fall harvest to create an intimate dining experience that needs only a roaring fireplace and a slight nip in the air to complete the mood.

August 2013
Attempting to come up with words for the flavors of this wonderful dish of multiple sauces was like trying to describe the color blue.

May 2013
Chef Lety’s Yucatan background and culinary creativity shines through in this tasty dish that naturalizes the very French crêpe into a Product of Mexico using a few traditional Latin components as well as a Mediterranean-Latin favorite, fresh fava beans.

March 2013
Here is a special occasion entrée with strong French-Asian influences that would be perfect for a small dinner party where elegance and unique taste is sought.

October 2012
This month’s Ingredient Challenge recipe is a delicious use of some of the fall season’s best-in-harvest fresh favorites.

October 2011
Here is a simple and healthy comfort food side dish that pairs well with the brisk weather change to the fall season.

August 2011
Chef Timothy Au, Executive CheF.S.D. at Google Corporation’s “Caffeteria” at the company’s campus in Irvine, California, chose Muscato™ grapes as his INGREDIENT CHALLENGE.

May 2011
This month’s featured dish was created by Chef Yvon Goetz, executive chef/partner at The Winery Restaurant and Wine Bar in Tustin, California.

April 2011
The Sunflower Choke’s mild, nut-like taste is incorporated into the chef’s version of a traditional Korean preparation of spicy short ribs.