Herb encrusted rack of lamb with a buerre rouge, potatoes dauphinoise with gruyere and spring aspargus with roasted garlic

This a deceptively easy menu to prepare and great for a dinner party. This recipe is for four people, but you can certainly double it. Serve with an exceptional California Cabernet or  a French Bordeaux.

 

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St. Pete Brasserie does not disappoint

I went to St. Pete Brasserie the other night, with the intent of having a glass of wine and heading out to try another restaurant. Well, that did not happen. Why? Quite simply, once I was there, I didn’t want to leave.

 

 

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Madfish is no diner

Drive into the parking lot at Madfish and you might think you are going to enter a New York – style diner. The outside is a shiny dining car that screams pot roast, burgers and shakes. Walk inside and you will probably be as surprised as I was on my visits there. The decor is contemporary with dark wood accents, comfortable seating and pleasant lighting. Elegant tablecloths, wine glasses and silverware adorn the tables.

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Chicken Piccata made easy with spring asparagus and salad

Every once in a while, I get a craving for chicken with that authentic, lemony flavor of Chicken Piccata. Here’s an easy recipe that can be done in ten to twelve minutes, depending on the thickness of the chicken. The amazing thing is how this sauce slightly thickens on its own for the perfect consistency. I kept this menu light, but see my fresh pasta recipe on this site to serve with pasta.

 

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Easy gourmet antipasti, classic linguine with white (Littleneck) clam sauce, Italian garlic bread and tiramisu

This is a tasty weekend menu and ideal for date night. I usually use Barilla Gold pasta if I can find it, or I make my own (see my basic pasta recipe). For dessert, it only makes sense to have Tiramisu. You can find that recipe on the blog, as well. Please note: Much of this menu is to taste, so some measurements are approximate.

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Fez has some promising flavors and charming belly dancers!

Walk into the new Fez restaurant on Central and you definitely get a different ambiance. Candles are on the wall, Moroccan reds and purples light up the muted decor, and the hospitality is palpable.

 

 

 

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Spring pea soup with lime crema, chicken breasts poached in red wine and star anise and five spice fingerlings

This sounds like a complicated menu, but it’s a snap! Serve with a little salad and some strawberries (quartered and macerated with some of the port and little sugar) with whipped cream for dessert.

 

 

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J Ward cooks up a winning menu at St. Pete Brasserie

Spend any time eating at St. Pete Brasserie and you can sense the passion with which J Ward, Executive Chef, executes his cooking. At 36 years old, he has paid his dues in restaurant kitchens.

 

 

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