Base – 2 oz. scotch Additional Spirits – 1 oz. Amaretto Additional Spirits – 1/2 ounce Bonal Glassware Rocks Glass Garnish Picked bourbon cherry METHOD Combine all ingredients into Mixing Glass Fill with Ice and Stir for 15 seconds Strain into a rocks glass over shell ice
Pesto Seared Shrimp Salad – GF
Ingredients: 2 cups of spinach 4 tablespoons of feta cheese 8 grape tomatoes, split 2 tablespoons of neutral vinaigrette dressing (olive oil, lemon juice, S&P and honey to taste) Shredded red onion 7 thin slices of European cucumber, shingled 2 tablespoons of lemon oregano aioli 5 large grilled or pan-seared shrimp Method: Toss spinach
Sunday lunch at my grandmother’s house
Written by Kevin Westmoreland. Kevin is pictured here immediately to the left of his grandmother in the blue shirt. My grandmother’s house was in Leicester, NC. My grandfather built it for himself, my grandmother and their eight children. It was so close to the family church – Victory Baptist – that you could walk
Humans of Chestnut (HOC) – Claire Mork
Name: Claire Mork How long have you worked for Chestnut? About 4 1/2 years, since day one! What is your favorite dish at Chestnut? Although I am a carnivore through and through, I could (and sometimes do) eat our house portobello sandwich for lunch every day. Adding on avocado and onion jam make the already tasty
Escoffier and Burgundy, Chef Joe Scully and Steve Pignatiello; A Wine Dinner Bro-mance
Chef Joe Scully and Local Wine Importer Steve Pignatiello have been doing Wine Dinners together for the last 15 years. Capitalizing on Joe’s unique culinary background and Steve’s amazing portfolio of some of the finest and rarest Burgundy wines, this dinner comes but once a year and is not to be missed! Click HERE to
