Show 171 - 180 of 597 Results
for Chris Spear

  • I5-Part Vegetable Salad With Pasta

    March 2, 2004
    Charlie Socher
    Charlie's On Leavitt, Chicago
    Menu Price $12.00
    Food Cost 24.00%
    Rate this recipe
    Average: 5 (1 vote)
    Plate Staff

  • Asian 5-Spice Duck Breast With Citrus Lemon Grass Risotto and Apricot Relish

    June 4, 2003
    Chris Darmstaetter
    The Outpost, Chicago
    Menu Price $18.00
    Food Cost 25.00%
    Rate this recipe
    Average: 4.5 (2 votes)
    Plate Staff

  • Apricot Relish

    June 4, 2003
    Chris Darmstaetter
    The Outpost, Chicago
    Menu Price N/A
    Food Cost N/A
    Rate this recipe
    Average: 5 (1 vote)
    Plate Staff

  • Fresh Pappardelle

    June 4, 2003
    Chris Quintile
    W Hotel, Chicago
    Menu Price N/A
    Food Cost N/A
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    No votes yet
    Plate Staff

  • Ropa Vieja "Old Clothes"

    March 5, 2003
    Chris Bupp
    Mambo Grill, Chicago
    Menu Price $8.95
    Food Cost 26.00%
    Rate this recipe
    Average: 3 (1 vote)
    Plate Staff

  • Arroz Negro With Rockfish, Sea Scallops, Snap Peas and Asparagus

    September 2, 2013
    Paul Canales
    Duende, Oakland
    Menu Price $38.00
    Food Cost 25.00%
    Rate this recipe
    No votes yet
    Plate Staff

  • Muscovy Duck Breast With Mixed Baby Greens, Bloomed Fruits and Toasted Nuts in a Tart Cherry Vinaigrette

    June 4, 2003
    Chris Quintile
    W Hotel, Chicago
    Menu Price $14.00
    Food Cost 32.00%
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    No votes yet
    Plate Staff

  • Vinaigrette

    June 4, 2003
    Chris Quintile
    W Hotel, Chicago
    Menu Price N/A
    Food Cost N/A
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    No votes yet
    Plate Staff

  • Pappardelle With Duck Confit, Tart Cherries and Green Onion

    June 4, 2003
    Chris Quintile
    W Hotel, Chicago
    Menu Price $16.00
    Food Cost 28.00%
    Rate this recipe
    Average: 2 (1 vote)
    Plate Staff

  • Star Anise and Honey Marinated St. Louis Style Ribs With Carrot-Daikon Salad

    October 6, 2002
    Chris Ward
    Citizen, Dallas
    Menu Price $11.00
    Food Cost 28.00%
    Rate this recipe
    No votes yet
    Plate Staff

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