PrintSweet Potato Puree by Chef Ryan Zale Hickory syrup is amazingly versatile and can be used as a grilling glaze, as a marinade or a sauce. This recipe uses it with sweet potatoes to give a savory flavor, especially as it combines with the fresh rosemary.Ingredients3 large sweet potatoes 3 tablespoons melted butter 3 tablespoons […]
PrintGarden Rub by Chef Ryan Zale A staple at the Local Chop & Grill House in Harrisonburg, VA, Chef Ryan Zale shares a variation on a rub he uses to finish many entree meats. Sprinkle this Garden Rub on meats just before serving.Ingredients2 ounce fresh Parsley, finely chopped 1 ounce fresh Thyme, finely chopped 1 […]
PrintMustard Marinade by Chef Ryan Zale Lemon Grass stalks bring extra fresh flavors to this mustard marinade. Serve with chicken breast or rabbit loin.Ingredients2 boneless rabbit loins or chicken breast 1 cups extra virgin olive oil 1/2 cup Bonterra Sauvignon Blanc white wine 2 stalks fresh Lemon Grass, thinly sliced or mashed with a meat […]
PrintAlmond Tarragon Mignonette by Chef Ryan Zale Mignonette sauce is traditionally served with raw oysters, this version brings together the fresh flavors of fresh Tarragon and Chives and of course, the key ingredient, freshly ground black pepper.Ingredients3 tablespoons champagne or sherry vinegar 1 small shallot, small dice 1 1/2 tablespoons sliced almonds, slightly toasted […]
Pears soaked in Bonterra Chardonnay then served with raw oysters, cheeses, prosciutto or even chocolate, garnish with some fresh mint and you are all set for your next dinner party.
