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Tough to beat a Clam Bake & Flank Steak dinner by Reine, with Twice Bakers and Asparagus – the definition of All In.
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When Penn treats you to his Guinness Shepherd’s Pie is when you know you’re doing St. Patrick’s Day proper.
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TRTE welcomes Katy to the table, she’s making sure we get our Chicken & Dumplings on…well played.
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Don’t call it a comeback, he’s been here for years…Scot goes heavy with Peppercorn Glazed Steak, Red Wine & Garlice Butter Sauteed Mushrooms and twice baked potato.
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Forget everything you know about Sesame oil and coconut milk-brined BBQed chicken…Jason sets it off with celery, green pepper, mushrooms, water chestnuts & roasted cashews sprinkled with fresh cilantro and Sriracha.
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Penn brings it Mardi Gras style with Shrimp & Polenta Grits, Cajun Bacon Beer Sauce and homemade Roumelade…2013 kicks off nice!
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Ben is setting the bar high with his incredible Annual Christmas Beef Tenderloin…better every year!!!
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The inspiration that is Ben’s Pan-Roasted Halibut Cheeks on white wine sauteed mushrooms, with Butternut Squash Risotto. Back in the game baby!
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Jason delivers again…Braised Meatloaf with hand-mixed shaved parmesan & crouton center, olive oil-slathered red potatoes, and wholesome green beans. Straight up Mid-West comfort!
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Penn’s Blooming Sourdough… crazy chock full of bacon, ranch, cheese, and green onion goodness. Just awesome.
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Kid’s on fire…Jason flies us south of the border and back with Agave Nectar-glazed pork chops with sautéed asparagus, Red Incan Quinoa, and lightly salted avocado.
THAT'S READY TO EAT! 