Culinary Search & Intelligence

Crab Cake

A large-batch recipe for 100 servings of crab cakes featuring langoustine and claw meat, served with apple slaw and red pepper remoulade.

Leek and Potato Tartar

A composed dish featuring mashed potatoes sautéed in butter with chives, served alongside a leek fondue reduced with white wine and heavy cream.

Buerre Blanc

A classic French butter sauce made with shallots, wine, vinegar, and heavy cream, finished with butter and chives.

Grouper Fillet with Lemon Confit

A plated dish featuring baked grouper fillets served with lemon confit, beurre blanc sauce, roasted cauliflower, potato tartare, and sautéed green peas.

Finish and Presentation

Assembly instructions for the Tiger Shrimp dish, combining the tartare, marinara, shrimp, and garnishes.

Garnish Components

Preparation instructions for sautéed peas and watercress salad used to garnish the final dish.

Tiger Shrimps

Grilled shrimp tossed with fresh herbs and lemon-ginger oil, served over a potato and leek tartare with marinara sauce and garnishes.

Green Peas Fondue

A smooth, strained green pea puree used as a sauce component.

Veal Parmigiana Plating & Sides

Instructions for plating the Veal Parmigiana with herbed gratin potatoes, panko fried green beans, and a pumpkin/scallion hash.

Veal Parmigiana

A bulk kitchen recipe for 100 servings of breaded veal cutlets topped with tomato sauce and cheese, served with herbed gratin potatoes, panko fried green beans, and a pumpkin/scallion hash.

Pan Fried Fillet of Red Snapper

A bulk kitchen recipe for pan-fried red snapper fillets served with a tomato-orange butter sauce, hash, and tempura garnishes. Designed for high-volume service.

Fried Shrimp

Butterfly cut tempura shrimp served with cucumber salad and plum sauce.

Beef and Mushroom Burger

Beef and Guinness Casserole

Beef and Gizzard Sauce

Beef and Barley Stew

Beans and Rice

Beanburger

Bean-Semolina Burger

Bean Spelt Oat Spread

Bean Soup (Vegetarian)

Bean Jahni Soup

Bean Chili

Bean Balls