Gerry Jobe, Mixologist - RauDZ Regional Table Ingredients 1.5 oz Bulleit Bourbon 2 oz Cherry/ Balsamic Gastrique Syrup. 1 oz Lemon Juice 1 oz Egg White Method Shake all ingredients without ice, then add ice and shake again. Double strain into Highball glass and enjoy! How to make … [Read more...] about Guns and Roses
Guns and Roses
Gerry Jobe, Mixologist - RauDZ Regional Table Ingredients 1.5 oz Bulleit Bourbon 2 oz Cherry/ Balsamic Gastrique Syrup. 1 oz Lemon Juice 1 oz Egg White Method Shake all ingredients without ice, then add ice and shake again. Double strain into Highball glass and enjoy! How to make … [Read more...] about Guns and Roses
Breakfast in a Jar
This tantalizing creation is fun and delicious. Served layered in a jar – your guests will be thrilled with the presentation. Set Panna Cotta in jars, top with bacon jam and brioche triangles. Chef Natasha Schooten, Watermark Beach Resort, Osoyoos French Toast Panna … [Read more...] about Breakfast in a Jar
Jambalaya Pasta
Ricardo Scebba, Ricardo’s Mediterranean Kitchen. Recipe From “That’s Amore”, their new cookbook. What’s so Italian about this pasta? Beats me, but it’s been a top seller for years at the restaurant and I would be remiss if I didn’t include it. This recipe calls for … [Read more...] about Jambalaya Pasta
Jerusalem Artichoke Soup with Seared Quadra Island Scallops and Pancetta
(As the season allows add Fresh Peas, Wilted Spinach or Asparagus Pieces) Chef Mark Filatow, Waterfront Restaurant Makes 4 x 300ml bowls Ingredients - 300g Jerusalem Artichoke (otherwise known as Sunroot/Sunchoke) peeled and sliced into 1 inch pieces - 50g … [Read more...] about Jerusalem Artichoke Soup with Seared Quadra Island Scallops and Pancetta