Joe Cecchini (The Boarding House chef de cuisine in CHI)
Bun Cheam (Thistle Hill Tavern EC born in Cambodia; lived in refugee camp)
Tiffany Minter (Cecil exec. SC)
Matt Jozwiak (research & development chef for The Insurgo Project orig. from MIL)
J: Maneet, Alex G. & Aaron
A: Mac & cheese, Canadian bacon, Swiss chard & monkfish (also used on After Hrs.)
J: Canadian bacon-wrapped monkfish w/ havarti, thyme & parsley
M: Monkfish M & C w/ Parmesan & Ricotta- C
B: Cajun monkfish M & C w/ Gruyere, cumin & chili powder
T: M & C monkfish wontons w/ cream & Taleggio
E: Pasta shells, chorizo, Spring peas & rotisserie chicken
T: Chicken & chorizo curry pasta w/ lemongrass, onion & chicken broth
J: Mexican M & C w/ dried chiles, Cotija & tequila
B: Mac Mie Goreng w/ chili paste, fish sauce & Napa cabbage- C
D: Rigatoni, white chocolate, roasted figs & macaroni and cheese I.C.
J: White chocolate cremeux w/ Ricotta & mascarpone
T: Fig & strawberry I.C. w/ cayenne, balsamic & vinegar
W- Joe
Bun Cheam (Thistle Hill Tavern EC born in Cambodia; lived in refugee camp)
Tiffany Minter (Cecil exec. SC)
Matt Jozwiak (research & development chef for The Insurgo Project orig. from MIL)
J: Maneet, Alex G. & Aaron
A: Mac & cheese, Canadian bacon, Swiss chard & monkfish (also used on After Hrs.)
J: Canadian bacon-wrapped monkfish w/ havarti, thyme & parsley
M: Monkfish M & C w/ Parmesan & Ricotta- C
B: Cajun monkfish M & C w/ Gruyere, cumin & chili powder
T: M & C monkfish wontons w/ cream & Taleggio
E: Pasta shells, chorizo, Spring peas & rotisserie chicken
T: Chicken & chorizo curry pasta w/ lemongrass, onion & chicken broth
J: Mexican M & C w/ dried chiles, Cotija & tequila
B: Mac Mie Goreng w/ chili paste, fish sauce & Napa cabbage- C
D: Rigatoni, white chocolate, roasted figs & macaroni and cheese I.C.
J: White chocolate cremeux w/ Ricotta & mascarpone
T: Fig & strawberry I.C. w/ cayenne, balsamic & vinegar
W- Joe