Patrick Hoogerhyde was born and raised in King Salmon, Alaska, and received his formal training at the Western Culinary Institute in Portland, Oregon. He started his career at the Marx Bros. Café in Anchorage before moving on to become Chef de Cuisine at the Crow’s Nest.
Inspired by “Hidden Figures,” the untold story of Katherine G. Johnson, Dorothy Vaughan, and Mary Jackson—brilliant African-American women working at NASA, who served as the brains behind one of the greatest operations in history: the launch of astronaut John Glenn into orbit.
Combining vinegar, lemon juice, mint, beets, and cooked farro, this salad mixes diverse flavors and textures for a truly unique blend. This recipe was created by Il Cane Rosso on behalf of the California Milk Advisory Board.
Executive Chef Jean-François Bruel at the award-winning, two Michelin-starred contemporary French restaurant DANIEL, cooks with High Plains bison throughout the year. Here is a dish made with cocotte of fall vegetables to complement the rich flavors of the bison tenderloin.
If you're looking for a unique cocktail to offer, the white balsamic viegar, McCormick Culinar Pickling Spice, and watermelon in this beverage combine to make an interesting and refreshing flavor profile.