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Chef Marc Johnson, Oak Grill at Island Hotel, Shares Composed Salad with Burrata Cheese and Prosciutto

Watch Selanne's chef, Joshua Severson, make his glorious scallops in this short video.

Watch Selanne's chef, Joshua Severson, make his glorious scallops in this short video.

Selanne’s Mac and Cheese - available at Selanne Steak Tavern - is made with Rustichella d'Abruzzo pasta and a creamy fondue sauce that combines béchamel with a mix of five cheeses – boursin, mascarpone, Parmigiano-Reggiano, smoked gouda and a touch of Point Reyes blue. The dish is served with a crisp brioche crumb topping and parmesan foam

Selanne’s Mac and Cheese - available at Selanne Steak Tavern - is made with Rustichella d'Abruzzo pasta and a creamy fondue sauce that combines béchamel with a mix of five cheeses – boursin, mascarpone, Parmigiano-Reggiano, smoked gouda and a touch of Point Reyes blue. The dish is served with a crisp brioche crumb topping and parmesan foam

Retired ice hockey star-restaurateur Teemu Selanne makes Finnish Potato Salad. cathythomascooks.com

Retired ice hockey star-restaurateur Teemu Selanne makes Finnish Potato Salad. cathythomascooks.com

Selanne's irresistible seared scallops with quick-pickled mushrooms and black garlic. MMmmm. Recipe at cathythomascooks.com

Selanne's irresistible seared scallops with quick-pickled mushrooms and black garlic. MMmmm. Recipe at cathythomascooks.com

Crispy Branzini with Confit Fennel, Tomatoes, Niçoise Olives and Tangerine Sauce from Amaya La Jolla

Crispy Branzini with Confit Fennel, Tomatoes, Niçoise Olives and Tangerine Sauce from Amaya La Jolla

Zimzala's glorious apple salad. See how in a short video at cathythomascooks.com

Zimzala's delectable Heirloom Apple Salad with Humboldt Fog Cheese and granola crumbles.

370 Commons' popcorn with bacon and maple syrup.

370 Common's maple bacon popcorn with smoked sea salt

Selanne Steak Tavern's The Wedge is a steakhouse classic - with a twist. Baby iceberg, creamy dressing, Point Reyes blue cheese, heirloom tomatoes and bacon foam.

Selanne Steak Tavern's The Wedge is a steakhouse classic - with a twist. Baby iceberg, creamy dressing, Point Reyes blue cheese, heirloom tomatoes and bacon foam.

Chef Paul McCabe’s prep method: Sear bison in a pan and finish cooking in an oven, rather than on a grill.

Chef Paul McCabe’s prep method: Sear bison in a pan and finish cooking in an oven, rather than on a grill.

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