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RECIPES INDEX

Savory Recipes

 

Chef Mark Andelbradt of TaoŚLas Vegas, NVChicken Liver Pate
Chef Alon Shaya—Domenica,
New Orleans,LA

Chef Matthew AccarrinoChicken Tod Mun Pal with Kaffir Lime Vinegar and Bacon Snow
Chef Paul Qui of Uchiko - Austin, Texas

Chef Mark Andelbradt of TaoŚLas Vegas, NVPeruvian Roasted Chicken
Chef Adam Schop—Nuela, New York, NY

Chef Matthew AccarrinoBone Marrow Sfomatino, Smoked Bacon, and Onions
Chef Matthew Accarrino SPQR - San Francisco, CA

Chef Mark Andelbradt of TaoŚLas Vegas, NVChilled SunChoke Soup with Kaffir Lime Trout Roe, Coriander Oil and Shiso Flowers
Chef Mark Andelbradt of Tao—Las Vegas, NV

Chef Jeremy Fox of Ubuntu of Napa, CACool Watermelon and Lemongrass Curry with Young Radish, Local Chevre, and Sweet Herbs
Chef Jeremy Fox of Ubuntu – Napa, CA

Chef Willis Loughhead of  Biscaya Grill, Ritz-Carlton, Coconut Grove - Miami, FLRabbit Confit Cannelloni with Sweet English Peas, Morel Mushrooms and Black Winter Truffle Sauce
Chef Willis Loughhead of Biscaya Grill, Ritz-Carlton, Coconut Grove - Miami, FL

Chef Morou Ouattara of Signatures — Alexandria, VABacon Wrapped Young Rabbit with Aged Fruit Pesto, Wild Mushroom Flan and Fresh Coriander Froth
Chef Morou Ouattara of Signatures — Alexandria, VA

Chefs Brooke Williamson and Nick Roberts of Amuse Café – Venice, CAPortobello Soup with Roasted Red Pepper
Chefs Brooke Williamson and Nick Roberts of Amuse Café – Venice, CA

Chef Gabriel Frasca of Straight Wharf Restaurant - Boston, MA Chantenay Carrot Soup
Chef Gabriel Frasca of Straight Wharf Restaurant - Boston, MA

Chef Josh DeChellis of Sumile – New York, NY Poached Hamachi with Pickled Melon and Nori Salt
Chef Josh DeChellis of Sumile – New York, NY

Chef Tim Graham of Tru – Chicago, ILPheasant Consommé/Wine/Pomegranate
Chef Tim Graham of Tru – Chicago, IL

Chef Gregory Engelhardt of Andre’s – Las Vegas, NVPorcini Crusted Alaskan Halibut, Smoked Salmon Filled Organic Red Lentil Crepe, Celery Root Puree and Sauce Verte
Chef Gregory Engelhardt of Andre’s – Las Vegas, NV

Chef Colin Patterson of Sutra - Seattle, WACelery Root, Cashew Cheese, Smoked Black Tea-Infused Beluga Lentils, Roasted Beets and Carrot Enchilada’s with Nigella Mole Roja
Chef Colin Patterson of Sutra - Seattle, WA

Chef Jason Wilson of Crush - Seattle, WATrio of Crudo: Shigoku Oyster with Grapefruit-Champagne Sorbet Tartar of Kampachi with Cucumber Vinaigrette Crudo of Hamachi with Parsnip Puree and Masala Melon
Chef Jason Wilson of Crush - Seattle, WA

Chef Clay Conley of Azul – Miami, FLEscargot Ravioli with Parsley and Black Pepper Veloute, Pernod Foam
Chef Clay Conley of Azul – Miami, FL

Chef Bryan Voltaggio of Charlie Palmer Steak – Washington, DCCrisp Buttermilk Soft Shell Crab, Prudens Purple Tomato Salad, Baby Arugula, Shaved Fennel, Smoked Tomato Vinaigrette
Chef Bryan Voltaggio of Charlie Palmer Steak – Washington, DC

Chef David LeFevre of Water Grill – Los Angeles, CASeared Scallops and Kuri Squash Soup with Chestnuts, White Truffle, Pine Nut Tortellini and Brown Butter-Sherry Vinaigrette
Chef David LeFevre of Water Grill – Los Angeles, CA

Chef Rachel Klein of Om—Cambridge, MAHeirloom Tomato Salad, Basil Seed Gelée, Grilled Manouri Cheese, and Smoked Tomato Sorbet
Chef Rachel Klein of Om—Cambridge, MA

Chef RJ Cooper of Vidalia – Washington, D.C.Truffled Heirloom Potatoes, Crispy Pork Belly, Garlic Cream and Juniper-Infused Sea Salt
Chef RJ Cooper of Vidalia – Washington, D.C.

Chef Marc-André Jetté of Restaurant Laloux – Montreal, CanadaRoasted Quebec Lamb Saddle with Carrot Puree, Blue Leg Mushrooms, Brussels Sprouts, Salsify and Sunchokes
Chef Marc-André Jetté of Restaurant Laloux – Montreal, Canada

Chef Joe Isidori, formerly of DJT at Trump – Las Vegas, NVChinese Braised Short Rib with Cucumber Yogurt and Parsnip
Chef Joe Isidori, formerly of DJT at Trump – Las Vegas, NV

Chef Brandon Sharp of Solbar – Calistoga, CALucky Pig
Chef Brandon Sharp of Solbar – Calistoga, CA

Chef Dirk Flanigan of The Gage – Chicago, IL Peach Wood-Smoked Kona Kampachi on Lobster Potato Salad
Chef Dirk Flanigan of The Gage – Chicago, IL

Chef Elena Arzak of Restaurante Arzak – San Sebastian, SpainSquid “Begi Haundi,” in Abstract
Chef Elena Arzak of Restaurante Arzak – San Sebastian, Spain

Chef Bryan Sikora of Django – Philadelphia, PASpiced Red Tail Venison Carpaccio, White Runner Bean Puree, Parmesan Socca Cracker, Truffle Vinaigrette
Chef Bryan Sikora of Django – Philadelphia, PA

Chef Gabriel Bremer of Salts – Cambridge, MASunchoke Soup with Dried Black Olives and Olive Oil Milk Foam
Chef Gabriel Bremer of Salts – Cambridge, MA

Chef Jeff McInnis of The DiLido Beach Club - Miami, FLOlive Oil Verjus Sorbet with Serrano Ham, Arugula, and Shaved Manchego
Chef Jeff McInnis of The DiLido Beach Club - Miami, FL

Chef Neil Ferguson of Allen & Delancey ľ New York, NYOlive Oil Crusted Monkfish, Eggplant Puree, Tomato Compote, Olive Oil Emulsion
Chef Neil Ferguson formerly of Allen & Delancey – New York, NY

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Mixology Recipes

 

Mixologist Jason Litrell of Dram - Brooklyn, NYPisco Sour
Mixologist Jim Meehan of PDT – New York, NY

Mixologist Gina Chersevani of PS 7's - Washington, DCThe Royal Thai
Mixologist Gina Chersevani of PS 7's – Washington, DC

Mixologist Jason Litrell of Dram - Brooklyn, NYVerdita en Vuelo
Mixologist Jason Littrell of Dram – Brooklyn, NY

Mixologist Somer Perez of Bar 44 at The Royalton – New York, NYRefresher Course
Mixologist Somer Perez of Bar 44 at The Royalton – New York, NY

Mixologist Jonny Raglin of Absinthe – San Francisco, CAGolden Fiddle
Mixologist Jonny Raglin of Absinthe – San Francisco, CA

Mixologist Eric Simpkins of Trois – Atlanta, GAPatois Shrub
Mixologist Eric Simpkins of Trois – Atlanta, GA

Mixologist Justin Beam of Craft – Dallas, TXLe Citron Limoncello Frappe
Mixologist Justin Beam of Craft – Dallas, TX

Mixologist John Kinder of MK – Chicago, ILRegal Colada
Mixologist John Kinder of MK – Chicago, IL

Mixologist Somer Perez of Bar 44 at The Royalton – New York, NYCouture Cooler
Mixologist Somer Perez of Bar 44 at The Royalton – New York, NY

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Pastry Recipes

 

Pastry Chef Lynn Moulton of blu – Boston, MAStrawberry Delight
Pastry Chef Phillip Lopez of Restaurant Root – New Orleans, LA

Chef Sébastian Rouxel of Per Se, New York, NYYuzu Bavarois et Son Gâteau
Chef Sébastian Rouxel of Per Se, New York, NY

Pastry Chef Lynn Moulton of blu – Boston, MALemon Tart with Orange Flower Cream and Fresh Citrus
Pastry Chef Lynn Moulton of blu – Boston, MA

Chef Will Goldfarb of Room 4 Dessert – New York, NYEn Attendant Brigitte To Go
Chef Will Goldfarb of Room 4 Dessert – New York, NY

Pastry Chef Tim Butler of Alto — New York, NYMeyer Lemon “Torta”
Pastry Chef Tim Butler of Alto — New York, NY

Pastry Chef Johnny Iuzzini of Jean-Georges Restaurant – New York, NYCarrot Cake, Crispy Brown Butter, Rum Raisins, Cream Cheese Ice Cream
Pastry Chef Johnny Iuzzini of Jean-Georges Restaurant – New York, NY

Pastry Chef Tim Dahl of Blackbird and Avec – Chicago, ILToasted Gingerbread with Apples, Juniper, Sheep's Milk Yogurt and Cider Sorbet
Pastry Chef Tim Dahl of Blackbird and
Avec
– Chicago, IL

Chef Elizabeth Falkner of Citizen Cake – San Francisco, CAThe Sting: A Lashing of Numbing Exotic Spiced Fluid with a Rush of Warm Chocolate
Chef Elizabeth Falkner of Citizen Cake – San Francisco, CA

Chef Will Goldfarb of Room 4 Dessert – New York, NYMeyer Lemon Fluid Gel
Chef Will Goldfarb of Room 4 Dessert – New York, NY

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Related Links

Vitamix

2012 Vitamix Challenge

2012 New Orleans Rising Star Chef Phillip Lopez

 
 
 
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