 |
Executive
Chef Gary
Roth,
Los
Altos Country Club, Los Altos, CA |
 |
Abalone
Mushroom Cannelloni with Braised Short Ribs, apples and
ginger |
 |
Maine
Lobster with Grilled Prosciutto
Wrapped Matsutaki Mushrooms and Buckwheat Jus |
 |
Venison
Carpaccio with Sautéed Foie Gras, Chanterelles,
Caramelized Figs and
a Port Demi-Glace |
 |
Veal
Filet with Organic Wild Rice, Baby Vegetables and Morel
Mushroom Jus |
 |
Almond
Financiere with Candy Cap Mushroom Confit, Coffee Poached
Pears, Marscapone Truffle Gelato, and Black Tea Crème
Anglais |
| |
All
sauces used in these recipes are made with CulinArte'
ingredients.
All mushrooms used in Gary Roth recipes provided by King
of Mushrooms (Re Dei Funghi) |
