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American (New)

Chef Jay’s Kittle Kitchen’s Grilled Cheese

By Jay Lippin / Photo by Colleen Stewart Ingredients 2 slices seven grain bread 1 ounce Kittle Kitchen Apple Cider-Mustard 1 ounce Béchamel sauce 2 ½ ounces Kittle Kitchen Bacon Jam

Braised Lamb Shank & Autumn Hash

By Rich Parente, Clock Tower Grill / Photo by Jermaine Haughton Ingredients Braised Lamb Shank 4 lamb shanks 1/4 cup ras el hanout (can be substituted with garam masala) 1/2

Cauliflower Steak over Mashed Parsnip

By Krista Wild, Wildfire Grill / Photo by Eva Deitch Serves 4 Ingredients 1 head white cauliflower, sliced into 1-inch-thick steaks 12 medium parsnips, peeled, cut into 1-inch pieces 4

Cured & Smoked Long Island Duck

Richard Parente, Clock Tower Grill Ingredients 6-8 ounce duck breast, cleaned and trimmed 2 cups dry sherry 1/2 cup salt 3/4 cup maple syrup 2 1/2 tsp curing salt 2 tbsp coarse pepper