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Trio’s Fava Bean Risotto

Hopefully by now you’ve all seen the new issue of Dishing, which hit the streets last week. We had so many good stories, recipes and photos in our 6th issue. So many, in fact, that we had to leave out this little gem of an Ask for It. The folks at Trio were gracious enough […]

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Lobster Nachos from the Silver Dollar Grill

Rounding out our season of recipes from local chefs, we offer you this decadent dish. These lobster nachos from Silver Dollar Grill’s chef Jason Orchard would be a perfect New Year’s Day snack — and since we’re already thinking ahead — perfect for the Super Bowl, too. Served with lobster straight from Maine, these nachos also […]

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Chef Scott Nechay’s Favorite Holiday Dish

Another great holiday ask for it recipe comes from Jackson’s personal and private chef Scott Nechay. He said this recipe originated from leftovers he had one day, and it’s been a favorite holiday dish of his since. The dish is a crispy duck breast accompanied by a potato/celery root gratin, sesame scented baby bok choy […]

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Chef Will Bradof’s Christmas Dinner

Every family has their own special traditions during the Christmas holidays. Some are new, some are old, some have been passed down from generation to generation. Owner of Trio and Local, Will Bradof, says that his family’s Christmas day dinner recipe comes from The India House Club in New York City and has been in tradition for […]

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Chef Will Gahagan’s Christmas Dinner

Are you looking for something special to make for Christmas dinner? Well, over the next three days, we will bringing you recipes from some of our favorite local chefs. But these don’t come from their restaurants. Instead, these are recipes for family traditions. The first comes from the White Buffalo Club‘s chef Will Gahagan. “My […]

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Buttermilk Biscuits with Scallions & Black Pepper

From the chefs at Nani’s: These biscuits appeared on our Thanksgiving menu for the first time in 2008. Yes, I write a menu for Thanksgiving Dinner at home. They were an instant hit. They’re great because they’re pretty easy to put together, yet they make a statement. They pack a savory, herbaceous punch from the […]

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Wild Sage’s Pork Belly

Who doesn’t love bacon? It’s been a favorite ingredient since the dawn of time. And don’t even get me started on pork belly. To finish off our week of Thanksgiving recipes (we will be back Monday with more), here is a simple recipe for pork belly. Use it just like bacon in any of your […]

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T-Shirt Turkey? Vom Fass says it’s the Secret to Success

This turkey recipe comes from Vom Fass Owner Kim Weiss. Her secret ingredient? Using a t-shirt in the cooking process to ensure her bird stays moist. Don’t you love the holidays? Good food and family. During my childhood, my grandmother and my aunts would literally cook for days to make a meal that would be […]

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Snake River Grill’s Kimchi

If you attended the inaugural Shift festival two weekends ago, then you know the first night featured a series of foodie “how to’s.” Chef Kyle Nicholson from Snake River Grill promised us the recipe for the kimchi he taught the crowd to make. Remember to make sure the vegetables are entirely submerged under the brine. […]

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The Bistro’s Corn Soup – Ask For It

A couple of weeks ago, we asked our readers what recipes from local restaurants they want to have at home. One reader said she loved the corn soup that Rendezvous Bistro has been serving all summer. They agreed to share the recipe, so here it is — just in time for the last few regional […]

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Ask For It – Sweetwater’s Peaches and Cream Soup

We put out a request for Ask For Its last week for the winter issue of Dishing and received a great response. One reader wanted Sweetwater’s chilled peaches and cream soup, a perfect dish for summer. So we decided to publish this one now. It’s a classic, summer favorite at the restaurant, and chef Trey […]

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Ask For It — Dornan’s Chuckwagon Rib Rub

If you’re planning on grilling out any time soon, then make use of this rib rub provided to us from Dornan’s. They gave it to us to go along with the story on their history in the summer issue of the magazine (pg. 85). The rub is used for the Dutch oven ribs at the […]

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What to do With Your Morels, Courtesy SRG

On Friday I dined at the Snake River Grill and took advantage of one of their daily specials. My husband and mother had the burger and got a side of morels to add to it. They said, hands down, they were the best mushrooms they had ever had. I know people have been finding them […]

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Loving Your Lunchbox – BLT Soup

My lunchbox this month is in limbo between the seasons: I’ve been craving to fill it with fresh, crunchy foods, but I still need something to ward off the mid-spring chill. Soup is still what I want to eat for lunch most days. One of the most divine soups I’ve ever had is the BLT […]

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