Ingredients: Farro Risotto: 1 C Farro ¼ C Yellow Onion, Small Diced ¼ C Celery, Small Diced 2 t Garlic, Minced ½ C White Wine ½ C Apple Juice 2 C Vegetable Stock 6 C Water 3 T Softened Butter ½ C Grated Gruyere Method: Farro Risotto: Combine the vegetable stock and water in a […]
Ingredients: Shortbread Cookies: 2 C Butter, Room temperature 1 C Brown Sugar 4 1/2 C AP Flour 1 t Vanilla Royal Icing: 3 oz Egg Whites 4 C Powdered Sugar 1 t Almond Extract Method: Shortbread Cookies: In a stand mixer, cream together the butter and sugar on medium speed until light and fluffy. Add […]
Part of being a chef involves never being satisfied with what you currently cook. It can be frustrating at times, never feeling completely happy with anything you do, but it often provides great surprises. A few months ago, I shared my recipe for currywurst sauce, while speaking about how passionate I was about the dish. […]
Ingredients: 1# Butter, Softened ¼ C Parsley ¼ C Lemon Juice 1 t Worcestershire 1 t Salt ½ t Black Pepper Method: Combine all the ingredients in the kitchen aid and use the paddle attachment to beat at medium speed for about 3 minutes, or until it is light and fluffy. Place the butter on […]
Over the years Tarragon has sought out to establish its own identity with everything from ambiance to the dishes we prepare. Throughout that journey we have explored flavors from across the globe. Executive Chef Bret Andreasen recently worked collaboratively with his team to establish a vision for the future. The result was a collective epiphany […]
Ingredients: 4 Qts Green Cabbage, Large Diced 4 C Yellow Onion, Large Diced 2 C Turnips, Medium Diced 3 C Celery, Medium Diced 2 C Carrot, Cut in Half and Sliced 3 T Garlic ¼ C Salt 1 T Black Pepper 4 Qt Vegetable Stock 1 t Fresh Thyme ¼ C White Wine Vinegar 2 […]
