A delicious dip by Chef Anthony Krause! Ingredients: 4 oz. flour 4 oz. butter 2 cups milk 2 cups heavy cream 2 cups water 6 oz. shredded asiago cheese 1/4 tsp. black pepper 1 oz. chicken base 1 cup onion, diced 14 oz. artichoke hearts, chopped and drained 1 lb. frozen…
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A crispy potato crust gives this exquisite fish dish a great texture, while its pairings of champagne-vinaigrette cucumber salad, oven-roasted tomato coulis, and beet puree give it a flavorful experience. Recipe by our Executive Chef, Anthony Krause.
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A sweet towering treat by our talented pastry chef, Jenna!
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