Recipes

Food

Fire-Roasted Green Chile Stuffed with Mushroom Duxelles in Garlic Chèvre Sauce

The striking green chile dish that Chef John Sedlar made for TABLE comes from his 1980s restaurant Saint Estephe.
Fish and Shellfish

Wild Caught Alaskan Salmon

Chef Nath’s recipe for Wild-Caught Alaskan Salmon blooms with colors and aromas.
Appetizer

Prime Steak Tartare

Chef Kathleen Crook’s recipe for Prime Steak Tartare is a classic, beautifully executed interpretation of a perennial steakhouse favorite.
Desserts

Panna Cotta, Strawberries, Basil Sorbet & Strawberry Pop Rocks

Coyote Café’s Chef Dakota Weiss's recipe for buttermilk panna cotta literally pops.
Food

Grilled Asparagus with Hatch Green Chile Ricotta

Coyote Café’s Chef Dakota Weiss takes asparagus to the next level with green chile ricotta.v
Braising

Campo Lamb Birria

The Lamb Birria at Los Poblanos’ restaurant Campo is a classic.
Food

Crab and Jarlsberg Quiche

Simplicity meets luxury with this flavor-packed quiche recipe from Chef Jackie Page.
Food

Roasted Veggies on the Grill

Intensify the flavor of your vegetables by utilizing the high dry heat of your grill.
Cocktails

Campo Lavender Margarita

Fresh from Los Poblanos, a refreshing cocktail made from their signature crop