The cassoulet — a traditional 14th century dish from Castelnaudary, France — was originally made to feed the brave army defending the city under foreign attacks. Chef Jean-Michel Diot and Executive Chef Samuel Geffroy of Tapenade Bistro present this rich and comforting dish composed with an array of humble and flavorful ingredients slowly cooked.
Enhanced with fresh lime juice, this Russian vodka drink adds up to a crisp cocktail delight.
Imagine using a gooey, cheesy sandwich to scoop up its fork-friendly kindred spirit: macaroni and cheese. This recipe from Laura Werlin’s Mac & Cheese, Please! (Andrews McMeel Publishing, 2012) represents the best of the two-in-one dishes. All you need to do is make sure you get your sandwich nicely crisped in order to create the perfect textural contrast with the creamy macaroni.
Chef de Cuisine Martin Woesle at Mille Fleurs sources seasonal produce from Rancho Santa Fe’s Chino Farms. During mid-fall and well into winter, guests find his pumpkin, squash and Brussels sprout-inspired dishes on the menu. An annual favorite, the comforting Soup of Butternut Squash with Cinnamon Croutons is perfect for entertaining at home during the holidays.
Created by Christian Siglin, Bar Manager at Bankers Hill Bar + Restaurant, Rome with a View is a derivation of a cocktail from the famed New York City cocktail bar, Milk and Honey. It’s a cross between a Rickey and an Americano. Served as an aperitif, it’s a light, refreshing and great way to start a meal.