Part I: Cheese louise!
Are you a fan of hard cheese or soft cheese? For me, it’s soft cheese for sure. As you spread the soft yet thick and gooey paste on a piece […]
Not-So-Classic Nicoise
The Nicoise salad is named after the city of Nice in France. The Salad that is both delicious and colorful is high in protein and minerals and filling enough to […]
Part II – Grape Variety
Re-cap from the last post on wine, where we were talking about white grapes. We will share the variety of red wine grapes with you today. You may be wondering […]
What’s New at the Bar?
Cavemen Punch Bowl The word punch is a loan-word from Hindi which also means five, and the punch bowl is made up of five different ingredients: spirit, sugar, citrus, tea, and spices. If you are wondering […]
USDA Prime Ribeye 45 Days Dry Aged Infused with Indian Pale Ale Beer
Have you tried our popular Brewerkz Indian Pale Ale (IPA) beer yet? Have you ever wondered how it would taste like when used to infuse and age beef? Imagine the […]
Coq Au Vin Blanc
This French cuisine is for you if you want a little comfort food with a touch of elegance. Today’s Coq Au Vin Blanc will be prepared in the Staub Round […]
Raspberry Yogurt Parfait
The STAUB 10cm Mini Ceramic Heart Cocotte will be used to make raspberry yogurt parfait today. It is 100% made in France using high-quality enamel that’s PFOA-free and resistant to […]
Mediterranean Shrimp Risotto
The ZWILLING Moment 24cm Simmering Pan will be used to create this dish. This pan is made of SIGMA Clad 3-ply with superior 18/10 stainless steel and is compatible with […]
Pan-seared Salmon with Tomato and Corn Salsa
Using the BALLARINI FERARA GRANITIUM 26cm Frying Pan, we’ll make Pan-seared Salmon with Tomato and Corn Salsa today. This pan has a patented thermopoint on fry pans and a nonstick […]
Butchering at Cavemen Part II
Continuing on from Part I of Butchering at Cavemen, in which Alexis discussed her experience as a Butcher, she’s going to go over the specifics of the knowledge and skills […]