Restaurant Recipes
Calamarata with Clams and Squash Blossom
Restaurant: BiCE Ristorante | San Diego
"This is a very typical Italian recipe. What makes it stand out is its quality pasta and ingredients. I have put my spin on it, but the basic components are true to the typical recipe. The pasta is unusual and very important to the recipe because its shape holds up to the weight of the bottleneck clams." -Executive Head Chef Mario Cassineri of BiCE RistoranteLobster Bisque
Restaurant: BiCE Ristorante | San Diego
The Lobster Bisque is part of BiCE Ristorante's Orzotto all' Aragosta e Burratina entree. To create the whole entree, please look at all the other recipes: Orzotto all' Aragosta e Burratina, Lobster Broth, Roux, and how to prepare the white pearl barley.Lobster Broth
Restaurant: BiCE Ristorante | San Diego
This is how to make the lobster broth for BiCE Ristorante Orzotto all' Aragosta e Burratina.Orzotto all' Aragosta e Burratina
Restaurant: BiCE Ristorante | San Diego
Executive Chef Mario Cassineri of BiCE Ristorante is offering a recipe that will satisfy appetites. The Orzotto all' Aragosta e Burratina is a arrangement that consists of barley, Maine lobster, fresh tomatoes, and burrata cheese. Chef Cassineri has specifically handcrafted this recipe to represent his philosophy on integrating modern day flavor and traditional Italian techniques.Surf and Turf
Restaurant: TWIST by Pierre Gagnaire | Las Vegas
TWIST in Las Vegas teaches you how to create a lovely blend where the surf meets the turf.Legendary A1 Burger
Restaurant: Hard Rock Cafe | San Diego
The signature burger from the Gaslamp's Hard Rock Cafe, the A1 features a 10 oz angus patty, Cajun spiced bacon, and a touch of San Diego love. This hearty, flavorful burger would go great with any tasty beer on tap at the Hard Rock Cafe.Beer Foam
Restaurant: TWIST by Pierre Gagnaire | Las Vegas
Create the Beer Foam sauce for the Surf n Turf from TWISTCoconuts Milk Mix
Restaurant: TWIST by Pierre Gagnaire | Las Vegas
Create the coconuts milk mix for the surf n turf dish from TWISTSurf and Turf Pt. 3
Restaurant: TWIST by Pierre Gagnaire | Las Vegas
3/Fanny Bay Oyster, Scented with Coconut Milk and Seasoned Ginger, Sapporo Foam • Coconuts milk mix • Sukui Tofu • Basil seed • Shiso julienne • Diced green apple • Oyster • Sapporo beer foam • Bronze fennelSurf and Turf Pt. 2