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These are a few recipes I recommend.

THAI INSPIRATION from CHEF JET TILA

Submitted by admin on Thu, 04/22/2010 - 12:54
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Jet Tila is the Executive Chef of Wazuzu at Encore Las Vegas
Recipes Courtesy of Jet Tila http://www.chefjet.com

PANANG CHICKEN CURRY with SINQUA SQUASH
Sinqua Squash, also called “Edible Loofa”, is a Chinese squash, similar
to zucchini. The squash can be sliced and added to salads where it gives
a mild cucumber-like flavor, but the fruit is best in stir fries because it has the fabulous ability to soak up the flavors and add texture. Substitute zucchini if you can’t find sinqua at the Chinese market.

4 to 6 tablespoons Panang Curry Paste
6 to 8 Kaffir Lime Leaves

THE GILDED OSCAR COCKTAIL

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Created by John Grondorf, Mixologist, X bar Los Angeles

exclusively for Chef Jamie Gwen

Ingredients:

Stoli Peachik (Peach) Vodka

Chambord

Pineapple Juice

Moet & Chandon Nectar Imperial Champagne

Edible Gold Flakes

Carambola (Star fruit)

Ice

Combine in a shaker over ice:

1.5 oz. Stoli Peach Vodka

1/2 oz. Chambord

1 oz. Pineapple Juice


Shake all ingredients until blended and strain into a martini glass.

THE WEEKLY CHEESE

Submitted by admin on Fri, 07/30/2010 - 08:32
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Each week, find a new and delicious CHEESE to try here! You’ll find this cheese and many others available in the incredibly expansive and glorious Cheese Section of your local Bristol Farms store. Enjoy, Jamie

THE WEEKLY CHEESE

Submitted by admin on Fri, 08/13/2010 - 10:47
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Each week, find a new and delicious CHEESE to try here! You’ll find this cheese and many others available in the incredibly expansive and glorious Cheese Section of your local Bristol Farms store. Enjoy, Jamie

TUNA NICOISE SANDWICHES

Submitted by admin on Thu, 04/17/2008 - 17:39
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This Pan Bagnat or French Tuna Sandwich is made delicious from the flavors of the tart lemon and salty olives that infuse the mayonnaise. (Slices of seared Ahi Tuna substitute well for canned tuna.) It’s a meal, a sandwich and a salad all in one!

WARM SICILIAN SPAGHETTI SALAD


Submitted by admin on Fri, 03/20/2009 - 12:20
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Quick, colorful and delicious, this pasta salad makes a perfect side dish or a fresh addition to a Spring Brunch menu.




2 cups baby spinach leaves


2 cups torn radicchio


One 15-ounce can white beans, rinsed and drained


1/3 cup red onion, diced


1/3 cup sun-dried tomatoes, cut into thin strips

1/3 cup flat leaf parsley, chopped


1/4 cup toasted pine nuts

2 tablespoons fresh mint, chopped


6 thin slices prosciutto, cut into thin strips


1/3 cup extra-virgin olive oil


1 tablespoon lemon juice


1 tablespoon balsamic vinegar


3 tablespoons dried currants


WHAT’S THE CATCH? October is National Seafood Month!

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I feel so lucky to live in Southern California! In addition to bushels of fresh farm produce, we get the best of Pacific seafood at our doorstep. In October, we celebrate the bounty of the sea with National Seafood Month. It’s no coincidence that it’s also spiny lobster season here in Southern California and the start of cool-weather chowder time.

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