Show 131 - 140 of 694 Results
for Andy Park

  • Court-Bouillon

    October 4, 2003
    Shirley Cheng
    Culinary Institute of America, Hyde Park
    Menu Price N/A
    Food Cost N/A
    Rate this recipe
    Average: 5 (1 vote)
    Plate Staff

  • Linguiça and Mushroom Raviolis With Spinach and Parmesan Broth

    October 4, 2003
    Michael Smith
    40 Sardines, Overland Park
    Menu Price $18.00
    Food Cost 25.00%
    Rate this recipe
    Average: 5 (1 vote)
    Plate Staff

  • Steamed Mussels With Spanish Chorizo and Vermouth

    October 4, 2003
    Michael Smith
    40 Sardines, Overland Park
    Menu Price $9.00
    Food Cost 33.00%
    Rate this recipe
    Average: 5 (1 vote)
    Plate Staff

  • Wasabi Whipped Potatoes

    March 5, 2003
    Daniel Cummins
    Maki Sushi, Park Ridge
    Menu Price N/A
    Food Cost N/A
    Rate this recipe
    No votes yet
    Plate Staff

  • Spice-Rubbed Pork Brochettes

    October 6, 2002
    Debbie Gold
    40 Sardines, Overland Park
    Menu Price N/A
    Food Cost N/A
    Rate this recipe
    Average: 3 (1 vote)
    Plate Staff

  • Braised Pork Shank With Chanterelle Risotto and Viognier Mustard Sauce

    October 6, 2002
    Todd Downs
    Park Avenue Cafe, Chicago
    Menu Price $25.00
    Food Cost 29.00%
    Rate this recipe
    No votes yet
    Plate Staff

  • Viognier Mustard Sauce

    October 6, 2002
    Todd Downs
    Park Avenue Cafe, Chicago
    Menu Price N/A
    Food Cost N/A
    Rate this recipe
    No votes yet
    Plate Staff

  • Basic Flavor Brine

    October 6, 2002
    Todd Downs
    Park Ave. Café at the Doubletree Guest Suites, Chicago
    Menu Price N/A
    Food Cost N/A
    Rate this recipe
    No votes yet
    Plate Staff

  • Corn Cream

    July 2, 2013
    Andy Ticer
    Hog & Hominy, Memphis
    Menu Price N/A
    Food Cost N/A
    Rate this recipe
    No votes yet
    Plate Staff

  • Pulled Sugar

    November 11, 2013
    Peter Greweling
    The Culinary Institute of America, Hyde Park
    Menu Price N/A
    Food Cost N/A
    Rate this recipe
    No votes yet
    Plate Staff

Recent Blogs