Flavorful 5: Food Showcase

Featured Sliders / Food & Drink / Lifestyle / Stories / March 8, 2016

We asked local chefs to create a special dish in honor of our fifth birthday. We’ve organized them into a meal of sorts, an eclectic blend of courses that showcase the innovative dishes we love to celebrate in HER.

Deviled Quail Eggs

Johnny Graham, Revel Catering

deviled quail eggs

With a Japanese spice blend known as “Ichimi Togarashi” and chipotle aioli, this amuse-bouche is the tantalizing first taste of the meal.

Spring Rolls

Johnny Graham, Revel Catering

A bite-size appetizer filled with shrimp, black bean noodles, bell peppers, mint and tamarind (orange) soy sauce for dipping.

spring rolls

Verbena Sling

Johnny Graham, Revel Catering

A speciality cocktail using neutral grain spirits infused with Lemon Verbena. The infusion takes around six weeks and purified water & simple syrup are added to a make a lemon verbena cordial.  The “Sling” is made with 1 part Pinckney Bend gin, 1 part lemon verbena cordial, 2 parts lemonade, some club soda and a dash of grapefruit bitters.

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Poached Egg and Asparagus with Tasting Sauces

Johnny Graham, Revel Catering

Asparagus with poached egg, crispy prosciutto, cashews, smoked eggplant chutney, mint salsa verde, and homemade kumquat marmalade.

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Mozzarella “Scotch Egg” with Kale Coleslaw

Gerardo Hernandez, Hy-Vee

A nod to the traditional scotch egg, this appetizer is a ball of fresh mozzarella surrounding a yellow tomato, fried to look like an egg when sliced. A drizzle of reduced balsalmic over the “egg” and the brilliantly colored kale rounds out the blend of tastes and textures.

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Candied Pecan & Cranberry Salad

Rob Agee, Madison’s Cafe

This salad, a seasonal favorite, blends the sweet and savory by adding gorgonzola and parmigiano cheeses to pecans and sundried cranberries.



Rob Agee, Madison’s Cafe

Spiedini, an Italian specialty, takes time to prepare it properly—marinara and bread crumbs create a unique filling for the wrapped filet mignon, seared then baked.

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Duck Confit Risotto

Ryan Davis, Argyle Catering

Duck confit in a creamy risotto with grated parmesan and sliced scallions.


Bourbon Roasted Root Vegetables

Ryan Davis, Argyle Catering

Parsnips, carrots, pearl onions, radishes, red beets, red potatoes and turnips roasted with the bare essentials (salt & pepper, sugar, and thyme) make a gorgeous side dish.


Seared Sea Scallops

Justin Heintz, Canterbury Hill Winery & Restaurant


Apple Turnover

Justin Heintz, Canterbury Hill Winery & Restaurant

Warm pastry pairs with a cool scoop of vanilla ice cream for a refreshingly simple dessert that melts in your mouth.


photographs by Leah Beane

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Alvin Leifeste

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