Chef Heather Terhune, executive chef of Mediterranean-inspired restaurant Tre Rivali and rooftop bar The Outsider located at The Kimpton Journeyman Hotel in Milwaukee’s historic Third Ward neighborhood, anticipates the upcoming season with this hearty seasonal fall recipe.
2 cups Breckenridge Gin1/2 cup Dolin Blanc Vermouth—needs to be Dolin Blanc, do not substitute another dry vermouth.If Dolin Blanc is unavailable, source Lillet Blanc, which is a little easier to acquire.
Chef Kathy Casey worked with the Alaska Seafood Marketing Institute to develop this Alaska Crab Surimi Poké bowl recipe. It features a delicious dressing and a variety of flavor options and toppings that can be mixed and matched.
Portland Innovator Chef Joshua McFadden of Ava Gene’s Restaurant says, "This cucumber, celery, blueberry, and pistachio salad hits every flavor note—sweet, sour, salty, bitter…and it’s all kinds of crunchy.
Put ground turkey to work in this ethnic-inspired entrée. With curry seasoning that’s slightly sweet, its flavor is sure to appeal to a broad range of diners. Make it a special served with warm naan bread, tossed salad, and a glass of sauvignon blanc.
Ocean Prime’s new Watermelon Elyx cocktail features a delicious mix of Absolut Elyx vodka, Uncle Val’s Gin, juicy watermelon, fresh basil, lime and hints of Hella Ginger Bitters.The cocktail was created from a store-wide challenge to create a unique cocktail using Absolut Elyx, bringing its dedicated and hardworking associates across the country into the beverage creation process.