Fresh steamed lobster is topped with a fresh lemon sauce along with a mixture of broad beans, celery and tarragon and Castello® aged Harvarti cheese. Serve with a glass of crisp white wine.
Stuffed mushrooms are always a hit at our parties. This version uses Italian sausage, Parmesan cheese, parsley and bread crumbs. Serve with Moet Chandon Champagne.
Recipe for Surf & Turf (Smoked Salmon and Citrus Glazed Filet of Beef Carpaccio with Boursin Cheese, Crabmeat and a Balsamic Reduction) by Chef Shane Sutton, Chef de Cuisine Le Guignol Honolulu, HI for the Boursin Cheese Company's "Chef of the Year" Contest November 2001
Grand Prize Winner of the Boursin's "Chef of the Year" Contest November 2001