One of Chef Michael’s recent favorite tools are medical pipettes. The chef fills these with various types of oils, vinegars, herbs and other flavors for the final flavor burst. The chef has transformed the traditional Capresse salad into an appetizer and served it using an italian cucumber.
From the left: Sous Vide Tri Tip with Shaved Onion Rings, Crab cake with Red Pepper Aioli, Compressed Watermelon with basil grapeseed Oil and Balsamic Vin., Caprese Skewer
The ultimate lunch for a very cold day is Roasted Tomato soup with a Grilled Cheese sandwich.
Olive Tapenade is a wonderful fresh spread or salad dressing or pasta sauce. It is unique rich tasting dressing that is sure to get rave reviews.
Chef Mike takes on the classic bacon-wrapped appetizer using prosciutto instead to wrap meaty scallops. Italian prosciutto, found at most supermarkets or Italian specialty stores, has an incomparable melt-in-your-mouth taste. It’s more expensive than bacon, but you only need a little for this recipe. Make it a meal: Serve with an unoaked chardonnay and Wild Rice and a salad.
Want to impress your friends. Make the gourmet appetizer Prosciutto Wrapped Asparagus just like the Temecula Valley Falkner Winery restaurant The Pinnacle serves. Not only does will it impress but it tastes wonderful!!!
Chef Mike demonstrates how easy it is to create this gluten free light and delicious Bruschetta appetizer.
