Roasted Quinoa Stuffed Peppers

Homemade Roasted Quinoa Stuffed Poblano Peppers

Cinco de Mayo is coming up which means it’s time to put on our party hats and throw a festive party! The holiday celebrates Mexico’s unexpected victory over the French army at the 1862 Battle of Puebla. However, Cinco de Mayo is not just commemorated by those living in Mexico but the United States as well. Many Mexican Americans take pride in the holiday and look at it as a time for honoring Mexican heritage and culture. Here at Melissa’s, we’re looking forward to a day filled with exciting parades, parties and of course, food. This year, we’re bringing you a fiesta of flavors with these Roasted Quinoa Stuffed Peppers. This is our healthy twist on stuffed peppers, which are filled with delicious, nutty quinoa, protein-rich black beans, sweet corn and more. The recipe may be simple and meatless but don’t underestimate just how filling and scrumptious they turn out. After cooking the ingredients separately, all you need to do to assemble is stuff the peppers, top off with plenty of cheese and pop it into the broiler for a couple of minutes! For other tasty Cinco de Mayo-inspired recipe ideas, please check out our menu.

Hot Sweet and Chili Pepper Varieties

When it comes to stuffing peppers,  people often use bell peppers or poblanos. For today’s recipe, we’re using Pasilla peppers, which are not to be confused with poblano peppers. Poblano peppers are a little more mild, ranging from 1,000 to 1,500 Scoville heat units while Pasilla peppers range from 1,000 to 2,500 Scoville heat units. Both pack less heat than jalapeños. Pasilla pepers have a sophisticated flavor that’s both earthy and sweet with just a hint of cocoa and raisins. This makes them excellent when used in a variety of traditional Latin dishes such as mole sauce, adobo sauce, salsas and chile rellenos. Roasting them in the oven helps bring out their flavor which tastes exquisite when combined with fruits, seafood or other meats. Check out our selection of fresh and dried chiles.

Roasted Quinoa Stuffed Peppers 

Yields: 4 servings


1. Place the pasilla chiles onto a foil-lined baking sheet. Roast them in the oven for about 8 to 10 minutes until the skin has blackened. Turn every few minutes to get an even char. After the peppers have finished roasting, set them aside to cool for at least 20 minutes.

2. While the chiles are cooling, heat up some oil in a large skillet. Add the onions, garlic, black beans and corn and cook for a few minutes until everything has softened. Add the oregano and cumin and mix well. Once cooked, transfer to a large bowl.

3. Add the quinoa, sour cream, 1/2 a cup of cilantro and 1/2 a cup of jack cheese to the bowl. Mix well and add salt and pepper to taste.

4. When ready to assemble, peel the skins off the roasted chiles. Cut a slit lengthwise along the chiles. Remove the seeds.

5. Spoon in the mixture to fill up the chiles. Make sure the filling is snug and secure inside the chiles. Place the chiles back onto another lined baking sheet. Add the rest of the cheese on top of each chile.

6. Place the chiles under the broiler for around 3 minutes until the cheese has melted and become bubbly. Garnish with the rest of the cilantro before serving.

Roasted Lemon Garlic Chicken

Roasted chicken meat with lemon slices

If there’s one food holiday we can’t resist celebrating this April, it’s National Garlic Month! This time of the year, we’re commemorating all things pungent, sweet and spicy with the ultimate delicious vegetable bulb. Fragrant and flavorful, garlic is one necessary go-to ingredient found in most cuisines around the world. We can never get enough garlic in our lives and what better way to get into the spirit than with a classic roasted chicken recipe? It’s simple to put together and has all the great flavors of a comforting home-cooked meal. Lemon, garlic and fresh herbs are such a fantastic combination that melds together beautifully with chicken. We roast the chicken in an easy butter and herb mixture along with plenty of onions, lemons and of course, garlic. Nothing goes to waste with this chicken recipe as we even cook up the juices at the end with a little chicken broth to serve along the side. The result is one flavorful, fall-off-the-bone tender and juicy main course that’s packed with all that garlicky, lemony goodness we all love.

Garlic on the wooden background

You can never have enough garlic. The many benefits it touts far outweights its pungent reputation. Sharp and spicy when eaten raw, the flavors of garlic mellow and sweet considerably during the cooking process. Here at Melissa’s, we have an excellent selection of garlic items such as classic Organic Garlic, which can be used in all sorts of recipes from Italian to French to Asian and more. Garlic can be used whole but is even better crushed, chopped, pressed or pureed to release more of their essential oils and reveal an even more pronounced flavor, which is where our Peeled Garlic come in handy. We also have ready-to-use Roasted Garlic and Minced Garlic for your convenience, both of which can be used to add flavor to main dishes, stir-fries, sauces and more. Another National Garlic Month-worthy item that you might not have ever come across is our Elephant Garlic. Now don’t let its size fool you. Although they’re big in size, they’re actually quite mild in flavor and are less pungent than regular garlic. If you’re looking for something more flavorful, then you’ll love our Black Garlic. Aged for a month in a special fermentation process under high heat, black garlic boasts a soft melt-in-your-mouth texture and sweet molasses-like rich flavor with tangy garlic undertones. We promise you won’t have tasted anything like this before!

Roasted Lemon Garlic Chicken

Yields: 3-4 servings


  • 3-4 large chicken thighs
  • 4 organic lemons or seedless lemons, cut into rounds
  • 1 large onion, cut into wedges
  • 4 cloves of organic garlic, minced
  • 6 cloves of organic garlic, crushed
  • 1/2 lb of sliced bacon
  • 1 cup of white wine
  • 1/2 cup of chicken stock
  • 2 tablespoons of butter
  • 1/2 teaspoon of lemon zest
  • 1/2 teaspoon of minced fresh thyme
  • 2 bunches of fresh thyme
  • Kosher salt
  • Freshly ground black pepper

1. Preheat the oven to 425 degrees. Rinse the chicken under cold running water and use paper towels to pat the chicken dry.

2. In a bowl, combine the butter, minced garlic, minced thyme, lemon zest and salt and pepper.

3. Add salt and pepper to the outside of the chicken. Rub the herb butter under the skin and on the outside of the chicken.

4. Set the chicken skin side down onto a cast-iron or roasting pan. Scatter the garlic cloves, onion wedges and lemon rounds around the pan. Add 1/2 cup of water to the pan.

5. Roast the chicken for around 30 minutes. Then remove from the oven and use kitchen tongs to turn the chicken skin side up. Add another 1/2 cup of water and roast for around 20 minutes until the meat is cooked.

6. Once finished cooking, remove the chicken from the pan and set aside

7. Make a gravy by taking the pan with the remaining chicken juices and scrape up any remaining browned bits. Spoon off any fat on top. Add chicken stock to the pan and cook over medium high heat. Once finished cooking, place the chicken thighs back into the pan and serve with the gravy.

Easter Brunch Casserole

Savory breakfast casserole next to wooden spoon

Easter Sunday always calls for a fancy celebration. This springtime holiday is an affair best enjoyed in the daytime with Easter egg hunts for the kids, followed by a festive brunch among family and friends. On the menu you’ll most likely find classic breakfast favorites such as Pixie Tangerine Crepes, Carrot and Pineapple Cake or Asparagus and Artichoke Quiches. Anything that can feed a crowd without taking up too much time in the kitchen is optimal for putting together a fabulous mid-morning feast. We can’t resist a scrumptious casserole for a buffet-style meal and this Easter-inspired Casserole has the wonderful flavors of the perfect brunch. Think of it as a savory breakfast bread pudding, filled with sausage, cheese, eggs and all that good stuff. However, the secret is in the ramps, which is exactly what springtime eating tastes like. Make this dish ahead of time, preferably the night before and simply pop into the oven during your Easter egg hunt. For other amazing Easter-worthy recipes, check out our menu.

Raw Organic Green Ramps

So let’s talk about ramps. Although similar in appearance, they’re neither leeks nor scallions. Ramps are a wild vegetable with a pungent, woodsy aroma and a strong onion and garlic flavor. Most of its great flavor lies in the white bulb but the greens are also quite tasty as well. These vegetables have a very short seasonality and are limited in quantity, making them one of the most highly coveted items of the season among chefs and foodies. Much buzz has surrounded ramps over the past few decades and for good reason too. If you can get your hands on them, don’t hesitate to get creative with these springtime treasures. They pair especially well with all sorts of recipes such as a Ramp, Heirloom Tomato and Cream Cheese Frittata,  Scalloped Gemstone Potatoes with Caramelized Ramps, Ramp Pesto Crostini and more.

Easter Brunch Casserole 

Yields: 6-8 servings


  • 1 baguette, cut into 3/4-inch cubes
  • 8 oz of pork or turkey sausage, crumbled
  • 2 ramps, chopped (If ramps are unavailable, substitute with leeks or scallions)
  • 6 large eggs and 6 large egg whites
  • 1 and 3/4 cups of whole milk
  • 2 cups of Cheddar cheese, shredded
  • 1/2 teaspoon of kosher salt
  • 1/2 teaspoon of ground black pepper
  • Fresh basil or chives, chopped
  • Cooking spray

1. In a large skillet, cook the sausage over medium heat for around 10 minutes until browned. Remove from the heat and set aside.

2. In a large bowl, whisk together the milk, eggs, egg whites, salt and pepper.

3. Combine the egg mixture with the sausage, ramps, 1 and 1/4 cup of cheese and bread. Toss together, making sure all the ingredients are well mixed together.

4. Spray a casserole dish with cooking spray. Cover with foil or plastic wrap and place in the refrigerator for at least 8 hours or overnight.

5. When ready to cook, preheat the oven to 350 degrees. Remove the covering and add the rest of the cheddar cheese to the top of the casserole.

6. Bake the casserole for around 30 to 35 minutes until the top has lightly browned.

DYPs® Kugel Gratin

Homemade Cheesey Scalloped Potatoes

Passover is coming up and with that comes the traditional Seder meal, followed by another eight days of celebration. Although the Seder consists of a ceremonial feast accompanied by symbolic foods such as horseradish, matzah and haroset, the other days leave a little extra room for creativity. As long as the foods eaten during this time adhere to the kosher dietary laws, you can enjoy different Jewish-inspired recipes such as Chicken Soup with Matzo Balls, Borscht and more. This year, we’re taking a mix of the traditional and modern with our own potato kugel gratin, made with our signature Dutch Yellow® Potatoes. Potatoes are a very popular ingredient to use for Passover recipes and while you’ll probably have your fair share of them during this Jewish holiday, we promise you’ll never get tired of this dish. This gratin has smooth, buttery DYPs® and matzo meal baked with an exquisitely luscious cream sauce that’s flavored with fresh herbs. Finished off with fresh bubbling melted cheese, this hearty and scrumptious dish is sure to make any family gathering a memorable one indeed. For more delicious Passover Sedar ideas, check out our menu.

Dutch Yellow Potatoes - Simple Pairings 2

Source: Simple Pairings

Dutch Yellow® Potatoes are the quintessential everyday potato but are especially handy during a time like Passover where your diet may be limited. They’re incredibly versatile and can be used in countless ways. When it comes to getting creative with these beloved little spuds, the sky is the limit! They’re petite in size with yellowish-white skins with a light and subtle buttery flavor and texture. Unlike Russet potatoes which turn fluffy once cooked, DYPs® are known to hold their density and shape nicely during the cooking process, making them a most excellent ingredient for this recipe as well as other ones. Roast them with butter and herbs or with salt and malt vinegar for a tasty, crispy-skinned side dish. Fry them up and turn them into a tasty potato salad. Or mash them into creamy mashed potatoes, but leave the skin on for added flavor and nutrients!

DYPs® Kugel Gratin

Yields: 8-10 servings


  • 3 lbs of Dutch Yellow® Potatoes, thinly sliced
  • 5 shallots, thinly sliced
  • 3 cups of whole milk
  • 1 cup of unsalted Matzo meal
  • 1/2 cup of extra virgin olive oil
  • 3 tablespoons of fresh thyme
  • 1 tablespoon of fresh rosemary
  • 7 tablespoons of unsalted butter
  • 2 tablespoons of all-purpose flour
  • 4 teaspoons of coarse salt
  • 1 teaspoon of freshly ground black pepper
  • 1 package of Mozzarella cheese

1. Begin by making the sauce. Heat up 4 tablespoons of butter and flour in a saucepan over medium heat and stir for a couple of minutes. Then add the milk, salt and pepper  and simmer the mixture for around 20 minutes.

2. While the sauce is cooking, heat up a skillet with 3 tablespoons of butter over medium heat. Add the shallots, rosemary and thyme and cook for around 3 to 5 minutes until fragrant and the shallots have become translucent.

3. Preheat the oven to 375 degrees and grease a 13 by 9 baking dish.

4. In a large bowl, combine the Dutch Yellow® Potatoes, shallot mixture and matzo meal together.

5. Assemble the gratin by layers. Pour just a little bit of the sauce into the baking dish. Then add the potato mixture. Repeat these steps until finished with the sauce and potatoes.

6. For the last layer, sprinkle on a generous amount of cheese on top.

7. Bake in the oven for around 50 minutes until the cheese has melted with a golden brown crust.

8. Serve immediately or make ahead and store in the refrigerator to serve the next day.



Crepes Suzette with Ojai Pixie Tangerines

Crepes Suzette, close up view

The start of springtime calls for a lovely weekend brunch. When we think of brunch during this time of the year, we see bright flavors and simple, fresh ingredients. Produce like citrus and grapes are best enjoyed during these cool yet warming months leading up to the summer. To kick things off since the first day of spring last week, we’re featuring a recipe that’s over a hundred years old with our own little twist–Crepes Suzette! A popular breakfast item, Crepes Suzette has its origins tracing back to Paris at the turn of the twentieth century where a waiter accidentally lit crepes on fire while serving the future King Edward VII of England and his lovely dining companion named Suzette. Whether the story is true or not, it’s no wonder this classic French recipe has withstood the test of time. Crepes Suzette is a simple dish made with thin crepe pancakes tossed in an exquisite orange, butter, sugar and Grand Mariner sauce. The method of flambéing the crepes at the end makes this very much a showstopper that’s sure to wake anyone up in the morning. To save on time, our version calls for our ready-made crepes which skips the extra, arduous task of making your own crepes at home.


Citrus is still happening and plentiful with none as delicious and bounteous as Ojai Pixie Tangerines! There’s something magical about these petite-sized fruits. Grown in the beautiful and lush Ojai Valley, these tangerines are bursting with the sweetest flavor and most delicious juice that California sunshine has to offer. Both a local and national favorite for tangerines, Pixie tangerines are known to make popular backyard trees in Ojai, California and have a pebbly texture with orange-yellow rinds. Seedless and easy to peel, these amazingly sweet fruits are a favorite for snacking amongst kids and adults alike. Ojai Pixies are a later-season citrus variety that’s available from the months of March to May. Although traditional recipes for Crepes Suzette include oranges, we’ve decided to take advantage of the delicious unique flavors Ojai Pixies have to offer. Because hey, why not?

Crepes Suzette with Ojai Pixie Tangerines

Yields: 6 servings


  • 6 of Melissa’s Crepes
  • 1 and 1/2 cups of Ojai Pixie Tangerine juice, freshly squeezed
  • 1 tablespoon of Ojai Pixie Tangerine zest, finely grated
  • 1/4 cup of Grand Mariner or orange liqueur
  • 2 tablespoons of Cognac
  • 1/4 cup plus 2 tablespoons of sugar
  • 6 tablespoons of unsalted butter, softened
  • Strips of grated Ojai Pixie Tangerine zest, for garnish

1. Begin by making the Ojai Pixie Tangerine butter. Use a food processor to combine the butter, orange zest and sugar until well blended. Slowly add in the orange juice while the food processor is still running until combined.

2. Heat up a skillet over medium-high heat. Add 3 tablespoons of the tangerine butter and allow to melt.

3. Add 3 crepes to the skillet and use 2 forks to coat the crepes in the butter. Fold them into quarters and make sure they’re secure in the skillet.

4. Add the Grand Mariner and Cognac to the skillet. Remove the skillet from the heat. Use a long-handled match to light up the alcohol. Stir the crepes around in the mixture until the flames subside. Repeat this step with the remaining crepes.

5. Serve the crepes immediately. Transfer the crepes to warmed plates along with any of the remaining liquid from the skillet. Add the remainder of the tangerine butter to the top of the crepes and allow to melt. Garnish the plate with tangerine zest.


Red Chile Beef Tamales


It’s National Tamale Day this week! Tamales are such a delicious, wonderful treasure enjoyed by people all around the US and the world. Made with masa and stuffed with fillings like meats, vegetables, cheese and even fruits, they’re truly worth celebrating with their own national food day. After all, why not remind everyone just how amazing tamales are? After all, tamales are not just a food. They represent times of gathering friends and families together in the kitchen to assemble them. It’s a timeless bonding experience that holds great meaning to many households. Besides Christmas, National Tamale Day is the perfect excuse to enjoy these scrumptious pockets of joy. We’ve had our fair share of tamales with Spicy Pork Tamales and Chicken and Corn Tamales. This year, we’re adding to our recipe collection with these traditional Red Chile Beef Tamales! Tender, shredded beef mixed with spicy sauce made from New Mexico Chiles, ancho chiles and more, this recipe is worthy of any National Tamale Day celebration!


Tamales are a simple, no-fuss dish that you’d find in Mom’s kitchen or at a festive celebration. However, the process of making them is a time-consuming task that’s usually reserved for family and friends to work on as a team. Before assembling your tamales, you must soak your dried corn husks in water to make them pliable. Making the masa dough is also another task to undertake, which involves mixing dried corn meal and seasonings together. With ready-to-use corn husks and Corn Masa Mix, Melissa’s Tamale Kit takes out both of these extra steps so that you can enjoy fresh, authentic tamales in about an hour. Everything you need to create this beloved recipe as well as any other kinds of tamales is conveniently located in this kit.

Red Chile Beef Tamales

Yields: 3 dozen tamales


1. In a large bowl, whisk together the Corn Masa Mix with water. Let the mixture sit until it thickens to a paste-like consistency.

2. Season the beef with salt and pepper. Place it in a large pot over medium heat and brown. Once the meat has browned, add water to submerge it on all sides. Add 1 of the onions and 6 cloves of garlic. Cook for around 2 hours until the meat is fork tender.

3. Once the meat has cooked, remove from the heat to cool off. Once cooled, use your hands or a couple of forks to shred.

4. Make the red chile sauce. Pull off the tops of the dried chiles to remove the seeds. Place the chiles in a stockpot with water, cumin, the other onion and the remaining garlic. Boil for around 20 minutes.

5. Remove the chiles from the pot and place into a blender. Add some of the chile water in batches. Puree the mixture until smooth. Then place the chiles into a strainer to remove any extra seeds and skins.

6. Pour the sauce into a bowl and mix with salt to taste. Then add the beef and mix with the sauce thoroughly. Refrigerate the beef until ready to use.

7. Assemble the tamales. Lay out your corn husks. Divide the masa batter into 12 equal portions and spread evenly onto the corn husks. Leave about 2 inches of space from the edges.

8. Then add a layer of the beef on top of the masa mix.

9. Fold the sides of the tamales over and then fold the bottom upwards.

10. Place the tamales into a steamer pot standing upwards over boiling water.

11. Lower the heat to medium-low and steam the tamales covered for an hour.

12. Once the tamales have finished cooking, allow to cool slightly. Open up the corn husks and serve with a side of Hatch Chile Salsa and Authentic Mild Guacamole.



All Star Chef Classic Italian Masters Dinner Highlights

BlogPost_ItalianMasterDinnerHighlightsOne of the biggest culinary events of the year, the All Star Chef Classic, returned to LA Live for its fourth year in a row from March 8th to 11th. Bringing together some of the world’s most celebrated and award winning chefs, this four day experience features their Masters Dinner Series as well as a couple of strolling events. The Masters Dinner series features different cuisines every night, ranging from French, Italian, American and Asian, all taking place in Restaurant Stadium™. This year, Melissa’s Produce had the honor of sponsoring the Italian Masters Dinner for a splendid evening of showcasing all the wonderful flavors Italy had to offer. Melissa’s was the provider of all the featured produce used in the courses for the evening.

Photo Mar 09, 6 57 44 PM


The Italian Masters Dinner featured five highly respected chefs from all over the country, all of whom have achieved many remarkable accomplishments in the culinary industry. Our all star lineup for the evening included Chef Antonia Lofaso, Chef Dahlia Narvaez, Chef Fabio Viviani, Chef Jamie Bissonette and Chef Mirko Paderno. The purpose of tonight’s dinner was to demonstrate how simplicity is the secret to cooking the most exquisite Italian dishes and showcased traditional flavors made with modern techniques. This event featured five courses as well as a specially selected wine pairing with each dish.

Billy Harris, star of popular hit culinary web series “Hanging with Harris” was our host for the night. We were ecstatic to have him again like we did back at the 2015 All Star Chef Classic at another one of our sponsored events, Cuisine for the Cure. Once again, Harris did an excellent job interacting with the crowd and interviewing the chefs around Restaurant Stadium as they led us through demos of their featured dish. The famed state-of-the-art Restaurant Stadium™ is a special venue designed to allow attendees an intimate experience of being as close to the action as possible. After all, it’s not every day you get to sit nearly kitchen-side to some of the biggest names in the culinary world!



We started off the evening with a delicious amuse bouche. On the plate were tasty bite-sized delicacies that included a Riccio di Mare Santa Barbara Uni Coppa and Butter Panino. We also had a Mary’s Chicken Liver Mousse Bigne with Parmigiano Fonduta and a Caramelized Ciopollini Onion Tart with Fired Sage. Along with that was a Toasted Cirander and Cracked Pepper Cured Salmon topped with Regalis Caviar, Coccoli and filled with a Roasted lemon Creme Fraiche.


For our first course, Chef Jamie Bissonenette of New York’s City Toro and his latest venture, Little Donkey, treated us to a Tonnato Crudo. This dish featured tuna from the Tahitian Islands, Pistachio, Castelveltrano Olives, Seaweed and Meyer Lemons. Served chilled, the crudo made a delicious and refreshing way to start off the meal. There was an exquisite array of colors and textures from the firm, meaty tuna to the creamy bed of sweet, tart lemony puree it was served on. By the way, a fun tidbit from the evening: an audience member asked Chef Jamie what the weirdest or strangest ingredient he ever worked with in a dish. It was difficult for Chef Jamie to answer as he quipped, “Well, one man’s weird is another man’s vanilla!” A champion of nose-to-tail cuisine and nationally recognized for his exceptional charcuterie, Chef Jamie is well known for pushing the envelope and there probably isn’t any ingredient that he finds too out of this world to handle. Wine Pairing: Paolo Manzone Dolcetto d’Alba Magna 2015



We were treated to our second course by Chef Mirko Paderno of Culina, a stylish and modern restaurant located at the Beverly Hills Four Seasons Hotel. Tonight’s dish was a porcini gnocchetti with braised lamb shoulder sugo and castelmagno cheese. Gnocchetti is a smaller, Southern Italian version of gnocchi and is durum instead of potato flour. Its soft, doughy texture with curved ridges made it excellent for soaking up the scrumptious red sauce. The sauce was rich with flavors of red, ripe tomatoes and succulent, hearty braised lamb. Wine Pairing: La Mannella Rosso di Montalcino 2013.

Photo Mar 09, 8 10 23 PM


The audience was rampant with anticipation over Chef Antonia Lofaso’s dish as our projector displayed a pot chock full of melting butter. It was time for the seafood course! Chef Antonia is the executive chef and owner of Venice’s Scopa Italian Roots, a restaurant specializing in old school Italian food reminiscent of the boroughs of New York. Our third dish was a beautiful plate of cockles, lobster, cod served on top of a delicious sauce made from Melissa’s chilis, tomatoes and sunchokes. Each bite of seafood was exquisite, from the mild, gentle-flavored cod to the sweet, buttery lobster. Wine Pairing: Attilio Ghisolfi Langhe Nebbiolo 2011.



Next up, we had Chef Fabio Viviani, former Top Chef and author of best selling cookbooks, of Cafe Firenze. We were definitely excited to have him plating the meat course. Rocker Bros. Kurobuta Pork Cheek served on top a bed of farro risotto and dressed with a savory sea urchin gremolata. Each bite was heavenly, with the incredibly tender pork set atop a bed of chewy, nutty risotto. During this Italian masters dinner, all chefs treated us to a brief demo on their featured dish. Chef Fabio shared with us his technique for cooking the farro risotto, tossing the pan with expert precision to make sure the grains were cooked perfectly. The audience got quite a laugh when Billy Harris attempted this technique and although not quite as on point as Chef Fabio, was still a nice effort. Wine Pairing: Bel Colle Simposio Barolo 2011

Photo Mar 09, 9 06 19 PM


Dessert was a real treat as we followed up dinner with the final dish created by Los Angeles hotspot Osteria Mozza’s Chef Dahlia Narvaez, 2016 James Beard Foundation Award winner for Best Pastry Chef. Tonight’s featured dessert was a velvety butterscotch budino with rosemary pine nut biscotti. Budino is a traditional Italian dessert, best described as a creamy pudding or custard. Sweet and buttery, the butterscotch flavor was incredibly pronounced and contrasted beautifully with the crunchy, refreshing biscotti. To top off the course and round everything out, we were served coffee from Verve Coffee Roasters to drink alongside.

Photo Mar 09, 9 24 23 PM

We would like to thank all who attended the Italian Masters Dinner as well as the incredible organizers and staff who made the night possible. Also, a big thank you to all the master chefs who gave showcased their incredible Italian dishes. We had an amazing time at the event and look forward to another successful year at the All Star Chef Classic!