Jarnard SuttonNov 9, 20166 minIn the Kitchen with Scott Slater & Tony Gurske of Slater's 50/50The owner of Slater's 50/50, Scott Slater, chats about the original 50/50 burger and how it's prepared.
Jarnard SuttonApr 6, 20164 minBehind the Stick with Bobby Magee: How to make the Stranded SicilianStranded Sicilian $11 1.5 oz. roasted pineapple-infused gin .75 oz. Aperol .75 oz. Cocchi Americano Juice of 1/2 a lemon Garnish:...
Jarnard SuttonApr 2, 20162 minIn the Kitchen with the owners of Le Parfait ParisParfait Signature $7.50 Tell us about this dessert? Le Parfait Signature, as its name says, is our signature dessert. It is a twist of...
Jarnard SuttonMar 18, 20163 minIn the Kitchen with executive chef Kevin Templeton: Wind & SeaWind & Sea $28 Duo of spiced duck confit and pan seared scallops with sweet corn fritters, Grand Marnier-cranberry gastrique, braised...