Kitchen 66: Summer 2023 Cohort

Cremini, shiitake, and button mushrooms, mirepoix, blended with fresh herbs, beef broth, finished with cream. 

 Crispy Romaine, homemade croutons, homemade caesar dressing, finished with parmesan cheese.  

Slow cooked red wine braised beef, crispy pork belly, rigatoni pasta, fresh herbs, san marzano tomatoes, red wine demi, topped with basil ricotta. 

Homemade Alfredo sauce  served over penne pasta tossed in creamy  

Homemade Alfredo sauce      

Southern seasoned pan-fried catfish burger, herbed homemade coleslaw, tartar sauce, served on a brioche bun. 

Breaded ginger chicken thighs, pickled daikon, carrot, cucumber, sliced jalapeños, fresh cilantro served on a world-famous Amoroso roll. 

Warm up with simmering apple cider spiced with cinnamon, cloves, allspice, nutmeg, and orange. (non-alcoholic)