Curried Cashew, Pear, and Grape Salad

Curried Cashew, Pear, and Grape SaladBy Chef Marcus Published: August 28, 2014Yield: 4-6 ServingsFrom the archives of Chef Mark Ballen, Executive Chef / Co-Owner of Reel Foods Fish Market & Oyster BarIngredients3/4 Cup Cashew Halves 1 Tbsp. Melted Butter 1 Tsp Fresh Rosemary Chopped1 Tsp Curry Powder 1 Tbsp Brown Sugar 1/2 Tsp Kosher Salt […]

Herb Crusted Salmon Fillet with Creamed Spinach

Herb Crusted Salmon Fillet with Creamed SpinachBy Chef Marcus Published: July 22, 2014Recommended Wine: 2004 Vickers ChardonnayIngredients Salmon Crust 1 Lb Unsalted Butter 2 Cups Fresh Bread Crumbs 1 Tbsp Fresh Thyme 1 Tbsp Fresh Oregano 1 tsp Fresh Rosemary 4 Cloves of fresh garlic Chopped Italian Parsley Chopped Salt to taste Creamed Spinach 1 […]