Ingredients: Yields 3-4 servings Olive Oil 2 tbsp Butter 4 tbsp Onion (medium dice) 1 each Garlic (minced) 1 tbsp Arborio Rice 1.5 cups White Wine .5 cup Vegetable Stock 5 cups Parmesan Cheese .5 cup Fontina Cheese .5 cup Saffron 1 pinch Mozzarella 1 log Eggs 4 each Flour 3 cups Bread Crumbs
Name: My name is Karen Neal and I am the Pastry Chef at Chestnut How long have you worked for Chestnut? Four months. What is your favorite dish at Chestnut? Creole Seared Swordfish. I’m a sucker for those collard greens! If you could travel anywhere in the world were would it be? Australia. If
Name Orlinn Maurisio How long have you worked for Chestnut? I have worked for Chestnut for 4.5 years. He trabajado por Chestnut por 4 anos. What is your favorite dish at Chestnut? My favorite dish is the French Dip Sandwich. My comita favorita aqui es el sandwich de french dip. If you could travel
Name Breanna Boaz How long have you worked for Chestnut? It will be a year on July 7, 2017. What is your favorite dish at Chestnut? The Farro Risotto. It is a delicious vegetarian option, which chestnut is very accommodating to. I would like to include the salted caramel tart as my favorite dessert
Prepare in a pint glass then transfer to a martini glass 1.5 ounces of Bulleit Rye 1/2 ounce of Antica Vermouth 2 dashes of Angostura Bitters Stir it Strain into Martini glass Add an in-house brandy-soaked cherry and voila! Since 2012, Chestnut has delighted with classics done right with a touch of cutting edge.