• ½ C Chop Cilantro

  • ½ C Chop Parsley

  • 1 onion fine dice

  • 2 Garlic (micoplane)

  • 2 limes juiced

  • ½ C grapeseed oil

  • ½ C EVO

  • 2 T white wine Vinegar

  • Salt to taste


  • Combine

Mixed greens with a light lemon vinaigrette this is not! Here we have hearty salad with bold flavors and a crunchy texture. The smoky spice of the charred peppers brings out the light grill on the baby romaine hearts.  The pickled shallots add pleasant shots of brightn...

The sunchoke or Jerusalem artichoke is represented in three preparations here and showcases its versatility.  A great substitute for potatoes, sunchoke have a natural subtle sweetness to them.  The beef tenderloin is enhanced by the red wine sunchoke puree and the punc...

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Tenderloin Of Beef With An Assortment Of Sunchokes, Horseradish Cream & Beef Jus

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© Chef Perry Pollaci.