“Arugula, feta cheese, rosemary-roasted squash and beets are just a few of the many fresh, seasonal ingredients that bring together Fogo de Chão Brazilian Steakhouse’s Beet, Feta and Roasted Squash Salad,” says Samir Da Silva, assistant general manager. “Lightly complemented with a rosemary-garlic dressing, this refreshing yet hearty combination boasts all of the desired flavor profiles that a popular salad must have.”
This recipe for split pea soup is based on a Polish version (grochowka) with a bit of bacon and potatoes. “We added a cup of our Bamberka Smoked Bock to give it some smoky flavor, but that is optional,” says Marta Jankowska, CEO of Chuck Alek Independent Brewers. “You also do not need a ham bone if you don't have one. A few slices of breakfast or country ham do just fine.” Marta adds that this soup goes great with rye bread and Bamberka and also freezes well for later use.
There are lots of versions of taco soup floating around in cyberspace, but this one created by Soup Night author Maggie Stuckey’s friend, Marilyn Katz, is extremely easy, delicious and — thanks to using four types of beans — very colorful. It can be made ahead; in fact, it improves with age. For a vegetarian version, omit the meat.
“Our orange and kale salad is a beautiful combination of unique ingredients,” says Samir Da Silva, assistant general manager of San Diego’s Fogo de Chão Brazilian steakhouse. “Fresh kale is mixed with julienned red onions and segmented oranges. The bitterness of the kale is then balanced with a light honey-and-citrus dressing. The crisp red onions complement the salad’s texture, adding a flavorful crunch. Orange segments perfect the finish. As one of the restaurant’s most popular seasonal items, this salad is a refreshing experience.”
Miguel Zamora, manager and mixologist at Pacific Coast Grill, says that the restaurant’s sweeping oceanfront views provide the inspiration for his innovative cocktail creations. “The Pipes Martini is the perfect cocktail for a great day at the beach. At the restaurant, it goes hand in hand with our wide array of seafood options.”
- Ravioli with Ricotta and Spinach
- Tossed Quinoa Salad
- Lobster Bisque
- Chicken and Artichoke Soup
- Bertrand at Mister A’s Eggnog
- Smashing Pumpkin Cocktail
- Traditional Cassoulet de Castelnaudary
- St. Petersburg Vodka Refresher
- Mac & Cheese Meets Grilled Cheese
- Soup of Butternut Squash with Cinnamon Croutons