Demo Menus

Rosh Hashanah Feast

Roasted tomato soup Cornmeal-crusted tilapia fillets with cocktail sauce Dried fruit-stuffed chicken breasts with orange sauce Wild rice with chestnuts Mixed greens with honey shallot dressing Plum Tart

Cooking with Leaves

Moroccan chicken with Swiss Chard Fish in parsley lemon sauce Mustard greens salad Soba noodles with sauté arugala and watercress Kale chips with kelp and flax seasoning

The Zakuska Table.

Satsivi Pickled salmon Eggplant caviar Blini Vinaigrette Cabbage dill piroshki Poppy seed roll  

Moroccan Vegetarian Foods

  Swiss chard tajine with chick peas and raisins Summer vegetable couscous with harissa Semolina soup Fennel, radish and orange salad Anise sesame cookies

Cold Summer Feast

  Chilled cream of leek and fennel Chicken and beef nori roulades with avocado wasabi sauce Spicy bean salad Haricots verts with roasted peppers and nicoise olives Apricot custard tart

The Good Junk. From Scratch Wins the Race!

  Bison burgers with all toppings Cole slaw Fresh corn salad Baked fish sticks with cocktail sauce Barbecued baked beans Apple crumb pie  

French Feast

  Celery root portobello soup Coq au vin Boston lettuce watercress salad with shallot dressing Pommes dauphine Hazelnut dacquoise

Father’s Day Brunch

Bloody mary and screwdriver Feta and spinach dill frittata Linguini with pesto sauce Potato galette with smoked salmon, caviar and sour cream Mixed greens with blue cheese dressing Pecan coffee cake

Cooking for Crowds

Turkey chili Red cabbage salad with Chinese dressing Cooked turnip salad Potato herring apple salad Barbecued chicken Oat mocha cake

Shavuot Feast

  French onion soup Salmon with fennel and olives Artichoke and fava bean casserole Endive pear parmesan salad Ricotta lemon babka

Seder Feast

Wild mushroom soup Tricolor fish terrine with watercress sauce Mixed greens with walnut dressing Roast beef shoulder with root vegetables Individual potato kugels Orange almond cake Espresso brownies

Biblical Feast

Trout baked in grape leaves Chicken with pomegranate sauce Date-nut bread Barley pilaf with kabocha squash and raisins Almond, olive oil and honey spread Warm fig tart