There’s nothing wrong with your typical, store-bought, lemon pepper dry rub on wings. If you like a dry wing, that is the way to go. But if you like a messy wing with an elevated sauce, this one is for you.
Read MoreBuffalo Wing Sauce, Dive Bar-style
Learn how to make a dive bar-style buffalo sauce for chicken wings or fried cauliflower. Chef Tom has worked in dive bar kitchens. This is how he makes it. You're going to need some cheap beer for this one.
Read MoreBlue Cheese Dressing
You order Buffalo wings at your favorite dive bar. You get the blue cheese dressing. Chef Tom has worked in dive bar kitchens. This is how he makes it.
Read MoreStone Fruit Caramel Sauce
Need an idea for what to do with that stone fruit available at your local farmers market in the summer? Chef Harrison Porter has one for you – a stone fruit caramel sauce. We use 1 peach, 1 plum, and 1 nectarine to make this caramel sauce.
Read MoreVenison Shank Ragu
Learn how to make a venison shank ragu with Ty Leon, Chef/Co-Owner of the Michelin recommended Restaurant Olivia in Denver, CO. We used Maui Nui venison because that is the same product Chef Ty uses at Olivia.
Read MoreTartar Sauce
Learn how to make a tartar sauce with Chef Devin Keopraphay from Rising Tiger. We are going to use this tartar sauce as part of a softshell crab sandwich.
Read MoreBraised Maui Nui Venison Shank
Learn how to braise a venison shank with Ty Leon, Chef/Co-Owner of the Michelin recommended Restaurant Olivia in Denver, CO. We used Maui Nui venison because that is the same product Chef Ty uses at Olivia.
Read MorePomodoro Sauce
Learn how to make an authentic Rigatoni Carbonara, a quintessential Roman pasta, from Chef Paul C. Reilly. His restaurant, Coperta, celebrates Roman trattoria fare and “Cucina del Mezzogiorno”, the food and wine of Southern Italy.
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