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Secolari Roasted Garlic Olive Oil

Linguine Milanese

This is a one of chef Alba’s original recipe made for generations in her family. Of typical peasant origin, there is both a white version recipe and a red version recipe made with red tomato sauce. Fresh dill grows bountiful in the spectacular island of Sicily.   Once the dill is boiled, some of the dill water is reserved to cook in the tomato sauce. The breadcrumbs are toasted lightly in olive oil and sprinkled hot on top of the...

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Bistro Chicken with Bermuda Salad

Imagine strolling along in Paris, finding a small bistro and enjoying eating outdoor. This recipe is a light and refined dish you could enjoy in a bistro. The combination of mustard and rose balsamic vinaigrette compliments the roasted chicken and vegetables. Make extra vinaigrette, and refrigerate to use on other dishes. Chef Wecker

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Goat Cheese Poblano Quesadillas

Quesadillas were first created in the 16th century colonial Mexico as a result of old and new world tastes coming together. The quesadilla has evolved over years as people experimented with different variations of it. Poblano peppers are named for the state of Puebla, Mexico, where they originated. They have thick, dark-green skin and they range from mild to medium-hot. This quesadilla is super delicious with the smokiness of the poblano and creaminess and tanginess of goat cheese. Chef...

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