Restaurant Recipes
Grilled Portabellini Mushrooms
Restaurant: Sbicca | San Diego
These simple yet decadent appetizers are served as a first course at Sbicca. Both elegant and flavorful, they can serve as a starter or side dish at home.Pan Seared Halibut
Restaurant: Donovan's of Phoenix | Phoenix
This delicious recent addition to Donovan’s seafood selections was developed by Chef Robert Nixon. It consists of a large piece of halibut, sautéed to a golden brown, layered with julienned vegetables, a rich sauce and is topped with crunchy shoe-string potatoes. Serve it up at home in a wide, shallow bowl for a beautiful presentation.White Truffle Mac & Cheese
Restaurant: Gaslamp Strip Club | San Diego
While the White Truffle Mac and Cheese is a mere side dish at the Gaslamp Strip Club--where steaks take center stage--the dish can certainly hold its own as a main course. Rich and creamy, with the unmistakable aroma of truffles, this decadent creation is a surprisingly easy dish to prepare.Billy Weaver's Cream of Mushroom Soup
Restaurant: Friday Saturday Sunday | Philadelphia
This cream of mushroom soup is one of Friday Saturday Sunday's best known dishes, and is a respected tradition among restaurant staff. It can be found on the first course menu.Red Snapper and Manila Clams with Saffron Fennel Broth
Restaurant: Top of the World | Las Vegas
We can't figure out a way to bring Top of the World's stunning view to your kitchen, however we are able to bring the taste of Chef Mario Andreoni's delectable cuisine. This recipe, which pairs high quality seafood with a stunning fennel and saffron broth, is surprisingly easy to prepare and quick to complete. The Red Snapper and Manila Clams with Saffron Fennel Broth is enjoyed alongside a crisp white wine and is a dish that is ideal for a romantic dinner for two. Create this entree and wow your guest/s.Provençal Salmon with Sauce Pistou
Restaurant: Spago | Las Vegas
At Wolfgang Puck's Spago, this simple recipe celebrates high quality ingredients. Ripe tomatoes and a very good olive oil are essential for the sauce, while poaching the salmon highlights the quality of the fish.Cajun Seared Lamb Chops
Restaurant: Donovan's of La Jolla | San Diego
At Donovan's Steak and Chop House, the emphasis, is of course, on the steak. Yet while Executive Chef Sal Reynoso takes steak and potatoes seriously, he also has fun with other items on Donovan's menu. His Cajun Seared Lamb Chops, for example, combine feisty Cajun flavors with cool ranch dressing. The dish is served as an appetizer at the restuarant, but makes a hearty main course at home. It is easy to prepare and is sure to please.Macaroni and Cheese
Restaurant: Delicias | San Diego
The Mac & Cheese served at Delicias has been a staple on the menu for over 16 years, with diners consistently returning to the restaurant for the dish. The complex flavors of truffles, prosciutto, and a six-cheese blend ensure that this is no ordinary macaroni and cheese; rather, it is worthy of the most elegant (albeit playful) occasions. Seek out the ingredients—Executive Chef Bill Sauer recommends The Aniata Cheese Co. in Del Mar, California—and surprise dinner guests with this wonderfully refined twist on the classic.Pumpkin Soup (Musque de Provence)
Restaurant: Mille Fleurs | San Diego
Chef Martin Woesle, Head Chef from Mille Fleurs, pumpkin soup is full of flavor, perfect for a brisk fall day. The subtle sweetness from the pumpkin is paired ingeniously with onions, garlic, fresh ginger, and chicken or vegetable stock. In addition, Chef Woesle adds ground nutmeg and cinnamon to complement the other flavors. Serve as a starter to any meal, or with a fresh baguette and hearty salad for a light yet satisfying meal.Scallops Wrapped in Bacon