Course - Entree
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Delicious melted Ile de France Goat Cheese stuffed in a soft polenta smothered with homemade Ratatouille. Can be enjoyed on a breezy summer day and can also warm the spot on a chilly autumn evening.
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Decadent roulade with St. Agur and Dried Prunes served with toasted raisin bread will not only impress your guests but it's also not difficult.
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Watch Chef Gwen prepare a delicious Etorki Tartlet at Frederick's in New York City.
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Rhubarb is probably best known for its supporting role in strawberry-rhubarb pie. But this fascinating fruit takes on a new role in our Rhubarb Brie Chicken. Brie is the star of the show, rounding out the spices and tart rhubarb tones and unifying the flavors for a rich, mellow sauce. Tart rhubarb and sharp onions become sweet as they simmer in the sauce, which benefits from the Brie’s creamy goodness. The sauce is a wonderful complement to the blackened chicken, both in color and taste.
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Chef Phillippe prepares his favorite fondue recipe from Brasserie Julien in New York City. Fondue is a gooey delight that is both fun to eat and wildly delicious. Combining Fol Epi, Comte, and Beaufort cheeses, this gourmet fondue is full of bold, complex flavor. Dip Frech baguette, fruit, or cured meats into gooey cheese delight. Perfect or parties or date night, this hot and melty dish is sure to please.