Blog & Media
Cheers to the new Eat In Chef!
A few weeks ago, we decided to make it even easier for chefs and food-lovers to use our platform. In case you missed it, we launched our new website and branding earlier this week! The new Eat In Chef allows you to view our chefs, menus, and more without going through the trouble of creating a profile. You might also notice that our recent content and branding campaign encourages our food-lovers to focus on “self” in order to lead healthier and happier lives. Stay tuned for big things in the near future — this is just the beginning!
Here are some wine pairings from our friends at Thirstie, so that you can raise a glass to the new Eat In Chef! Better yet, these wines have been chosen specifically to complement this week’s featured menus. Enjoy!
What to drink with…
Chef Howard’s “Organic Spring”
The Pinot Project Pinot Noir
Roasted pear salad: Peppery arugula greens, bosch pears, dried cranberries, toasted pine nuts, Parmesan cheese tossed w/ maple syrup dressing.
Crescent Farms duck breast: Organic local duck w/ fig & Grand Marnier reduction over preserved lemon & asparagus quinoa.
Chef Liza’s Seared Pork Tenderloin & Raw Brussels Sprout Salad
La Lecciaia Brunello
Raw Brussels sprout salad: Shaved Brussels sprouts w/ toasted almonds, green apples, bacon lardons and dried cranberries; served w/ charred onion vinaigrette.
Seared pork tenderloin: Pork tenderloin seared & finished in oven, served with a pork & cherry reduction; brown butter mashed potatoes w/ fried shallots.
Chef Spencer’s Sirloin Steak Stir-Fry
Smoking Loon Syrah
Sirloin steak, napa cabbage, onions, carrots, sugar snap peas, ginger garlic soy, w/ steamed brown rice.
Posted on April 15th, 2016 by Martin Mata