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
Recipe features Domaine de Canton Ginger Liqueur, Champange, lemon and lemon bitters. Ginge Liqueur recipe provided by Domaine de Canton.
Grand Prize Winner of the Boursin's "Chef of the Year" Contest November 2001
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.
Little toasted slices of brioche or French bread encase a spread of truffle butter and Gruyere cheese. Serve this chic appetizer with Moet Chandon Champagne.