Recipes from the Breakroom

May 2012
This month’s Guest Chef uses his challenge ingredients to elevate the fish taco to new heights of flavor with a fun recipe that is truly a lunch-changing experience!

January 2012
While this feature usually spotlights how one of Melissa’s professional chef clients would prepare and present fresh seasonal ingredients on a plate, this month’s fresh produce components are being served in a glass, rather than under glass - martini, goblet and tall cocktail glasses, to be specific.

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.

November 2009
If you have never tried to prepare chiles rellenos (stuffed chiles), here is a great recipe that the novice cook can easily prepare and the more experienced devotee of fine Mexican cuisine can take to a new level.