Chef Jamie McFadden presents Puttanesca “Starter” Yields Sauce for 1 pound of prepared pasta ½ cup Italian olives, pitted & chopped 1 tsp crushed red pepper ½ cup green olives, chopped 2 tsp black pepper
Fava Bean and White Truffle Ailoi 16 servings This delicious combination is the perfect substitute for the typical butter you serve on your Holiday table and pairs beautifully with Freshly Baked Bread from Olde Hearth!
Caper Tapenade for Lamb 4 servings 1/2 cup flat-leaf parsley leaves, chopped 1/4 cup mint leaves, chopped 1/4 cup extra-virgin olive oil 2 tablespoons capers, drained 1/8 teaspoon crushed red pepper 1/2 cup assorted olives
Florida Frog legs, Buffalo Style 4 Servings By Chef Jamie McFadden Marinade Ingredients 8 frog legs 2 cups Milk 2 cups buttermilk 1/2 teaspoon salt 1/2 teaspoon coarse black pepper In a medium size bowl
So why Snowbirds? Growing up in North Central Ohio only a few miles from the amazing Lake Erie; Spring, Summers and Fall provided us with a bountiful amount of natural beauty and flavors. Locally grown
Gruner is a native Austrian white grape, a cross between Traminer and St. Georgen, and is that country’s most widely planted vine, constituting over a third of all vineyard acreage. Austria grows as much grüner
Orlando chefs Kevin Fonzo (K restaurant) and Jamie McFadden (Cuisiniers Catering) and other members of the Central Florida hospitality community will host Food & Wine Unite, a fundraiser to benefit the staff and volunteers