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.

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Spiedini

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.

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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.

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Seared Sea Scallops

Justin Heintz, Canterbury Hill Winery & Restaurant

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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.

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photographs by Leah Beane

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Alvin Leifeste




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