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May's Recipe of the Month - Grilled Pork Tenderloin with Pineapple

Founder, Michell Huber, loves this Caribbean-inspired pork dish.  It’s light, juicy, and absolutely delicious!  Perfect for a hot summer day!  Serve over white or brown rice. Ingredients: 1.5 - 2lb pork tenderloin 1.5 tablespoons Caribbean jerk seasoning – salt free 1 tablespoon kosher salt 8 sliced rings of fresh pineapple 1 red onion, cut in rings ½ cup chopped fresh cilantro 3 tablespoons extra virgin olive oil 2 limes Method: Preheat grill to medium Mix the jerk seasoning and ½ tablespoon salt in a small bowl. Rub the mixture evenly over the pork. Add cooking spray to the grill rack. Add pork to grill. Grill about 16 - 18 minutes or until the thermometer registers 145 degrees, turning to grill...

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Welcome Chef Pham!

Chef Uyen Pham holds a Master’s degree in education and taught at the collegiate level for nearly a decade before pursuing her culinary career. She graduated at the top of her class from the Culinary Institute of America. Chef Pham was born in Saigon and specializes in Asian and European cuisine and has worked in some of NYC’s finest restaurants for Danny Meyer, Alfred Portale, Anita Lo, and Andrew Carmellini. She taught at Whole Foods Culinary Center and Central Market Cooking School for 4 years, has done pop-up dinners for Dinner Lab, and was a judge for the Food Network’s show All Star Academy. Since 2011, she has been a culinary instructor at the Auguste Escoffier School of Culinary Arts....

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Fundraising update: Pound House and PAWs

We were thrilled to provide an authentic Indian dinner for the silent auction at the 2016 Pound House Heritage Gala. Our event sold for $1,200 to a well known local celebrity! We can't wait to cook together! We had a great time supporting PAWs at "Dinner by the Bite" at Wilson's AC and Appliances on May 5! Foodies were lined up to enjoy tastings made by Chef Dean Chambers and Donnie Stroud. Mouths were watering while eating Braised Beef Short Ribs with Creamy Gruyere Polenta, Sauteed Mussels in White Wine with Garlic, Basil, Lemon Butter and Crisp Capers, and Rustic Tuscan Panzanella.  [powr-image-slider id=cc27c281_1463421884479]

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April's Recipe of the Month - Indian Chicken Makhani

Happy April!  This month’s recipe comes from Sunita Bhatnagar.  It is one of her family favorites, and we have enjoyed making it for several clients.   The chicken is extra tender, and the delicious aromas are sure to fill your kitchen!  Ingredients For Chicken: I tray of boneless skinless chicken thighs Ginger garlic paste – 1 ½ tsp Jalapeno – 1 Cilantro Lime Juice – 2 tsp Yogurt – 1 ½ cups Sour cream – ½ cup Chille powder / paprika Garam masala – Indian spice mix Oil – 2 tsp Salt to taste Method: In a food processor, combine ginger, garlic, chille, lime, oil, salt and spices. Grind it and add yogurt and sour cream and process till smooth. Marinate...

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