RECIPES

Whether you’ve been a reader since the late 90s or are just starting to work the line, get some inspiration straight from the StarChefs’ community.

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Red-Eye Gravy Quail

Seared Quail, Nespresso Red-Eye Gravy, Griddled Grit Cakes, Muscadines, Fresh Herbs | Chef Steven Satterfield of Miller Union

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Chicken Liver Toast

Caramelized Onion Mayonnaise, Hot n’ Sour Peanuts, Chives, Shishito Mustard | Chef Dave Baker of Brochu’s Family Tradition

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Fernet and Coke

Fernet-Branca, Mexican Coke, Basque Aperitivo, Sprite Oleo Saccharum, Lime, Ginger, Angostura Bitters, Mint | Bartender Daniel Dameron of Alley Cat Lounge

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Chanterelle Toast

Chanterelle Sott’olio, Garlic Aïoli, Crème Fraîche, Caviar, Dill, Toasted Rye Bread | Chef Jason Hammel of Lula Cafe

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Rye Bagel

House Corned Beef, Swiss Cheese, Sauerkraut, Thousand Island Dressing | Baker Sam Zeitlin of Zeitlin’s Delicatessen

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