Award-winning American
chef David Burke has worked in some of the finest kitchens
in the US and Europe during his distinguished career.
As an executive chef at Park Avenue Café and
corporate chef for Smith & Wollensky Restaurant
Group he has created the menus for Park Avenue Café
and Maloney & Porcelli and is currently working
on the concept to revive the famed Edwardian room at
the New York Plaza Hotel. He and Impromptu Gourmet serve
up an authentic New York City steakhouse experience
with this menu. Juicy, aged NY sirloin steaks are rolled
in crushed red, green and black peppercorns and seared
to perfection, then topped with a sauce created by deglazing
the pan with a red wine reduction and mustard crème
fraîche. Whipped potatoes, creamed spinach and
baby carrots top off a meal that is a delicious update
on a classic, decadent dish.
Entertain in lavish
style with Boyajian's Sevruga Caviar -- tiny, twinkling
jewels with a creamy, subtle flavor and a light to dark
gray color. Carve out a nest in a slightly boiled new
potato, fill with the caviar, and top with a crest of
creme fraiche. Or spoon some on your canapes of tuna
or your choice of smoked fish. An import from Russia,
the caviar is airshipped in ice packs directly from
our vendor. We recommend delivery to an address where
recipient will be present for delivery. Once it's in
your home, it will keep for 4 weeks, unopened, in your
refrigerator and 3 days once it's opened..
In the oceanic world of caviar, there's
no mistaking the elegant red-orange color of fresh Salmon
Roe. Rich in color, this gallant caviar is also rich
in flavor -- full, buttery, and lightly salted. Harvested
from the waters of the Pacific Northwest (including
Russia, Alaska and Washington state), these glittering
nuggets of gold are gorgeous toppings on your hors d'oeuvres.
Pair these exotic eggs with blini, toast points or miniature
crepes and serve them to guests. To ensure freshness,
the Salmon Roe is airshipped in ice packs directly from
our vendor. We recommend delivery to an address where
recipient will be present for delivery. Once it's in
your home, it will keep for 4 weeks, unopened, in your
refrigerator and 3 days once it's opened.
Boyajian's exquisite North Atlantic Smoked
Salmon is carefully selected. As with all producers,
Boyajian has its own recipe for curing and smoking salmon,
but, unlike most, it doesn't dip its fillets in wet
brine or use "quick" smoking methods. Instead,
fillets are individually dry-rubbed with coarse salt
before smoking, then slowly cold-smoked, exclusively
with hardwoods for the most enticing flavor. Pair it
with fresh bagels, toastettes, smoked shellfish, caviar
or your favorite egg dish and savor every bite. We recommend
delivery to an address where recipient will be present
for delivery.
GARLIC
information and RECIPIES compliments of Luigi’s Little Italy, Auburn,
California.
Click
Here to Visit Luigi's Little Italy Web Site
Reds
Whites
