Cape Cod Chef's Table: Extraordinary Recipes from Buzzards by John F. Carafoli, Francine Zaslow

By John F. Carafoli, Francine Zaslow

Cape Cod, Massachusetts is, approximately, a 70-mile peninsula divided into 15 cities, each one with its personal special character, heritage, and gastronomic experience. Cape Cods culinary panorama is evolving. convinced, there are nonetheless the scrumptious fried clams, clean broiled or grilled fish, and lobster rolls that experience continuously been favorites, yet lots of todays cooks are reinventing those conventional meals with a twist. Todays Cape provides a thriving and exact culinary panorama and Cape Cod cooks desk provides readers, locals, and viewers a brand new standpoint in this culinary scene. With recipes for the house cook dinner from the Capes celebrated eateries and purveyors along appealing full-color images, Cape Cod Chef's desk is the last word present and souvenir cookbook.

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Michael emphasizes the importance of good communication with his patrons. “Customers will come in and tell me that they are having a party or special gathering for twenty people and want something special for the occasion. I first ask for 4/3/13 9:35 AM a few guidelines, such as how many people, what is the price line, what are you comfortable with. I am totally comfortable with their needs. Then the fun begins for me! com Owners: Chef Bob King and Tobin Wirt In its short existence Café Chew has won numerous accolades.

Repeat the process three more times to make 8 strudels in all. Arrange strudels seam side down on a parchment-lined baking sheet so they are not touching and brush with melted butter. Bake until golden brown, about 6 to 8 minutes. For the sauce: Combine stock and cream in saucepan over medium heat and bring to a simmer. Cook until thickened and reduced to about 3 tablespoons. Remove from heat and whisk in butter, a little at a time, until incorporated. Season to taste with lemon juice and salt and pepper.

For the cranberry mayonnaise: Place the cranberry sauce and mayonnaise in a blender and process until well combined. To assemble the two sandwiches: Pile stuffing on one slice of nut bread, and top with turkey and romaine. Spread cranberry mayo on the other slice of bread and place it on top of the lettuce. Cut in half and serve immediately with a frothy cold glass of Cape Cod Beer (page 72). com Owners: David Jarvis and Tom Gordon Chef: Tom Gordon The Chart Room is a seasonal restaurant with rustic Cape Cod charm.

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