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Anthony Ploof – Chef de Cuisine at The Essex Ingredients8 oz. wild mushroom blend (shitake, oyster, crimini)1 stick butterPinch of kosher salt PreparationMelt butter in medium stainless steel sauté pan…

Anthony Ploof – Chef de Cuisine at The Essex Ingredients1 lb. baby new potatoes1 spring rosemary4 cloves garlic, crushed4 tablespoons olive oilSalt and fresh ground black pepper PreparationPreheat oven…

A chateaubriand is a filet mignon roast, simply put. Chateaubriand is also the most decadent, tender beef roast and is perfect for special occasions and holidays. This roast-size filet mignon designed to impress with mild, delicate beef flavor and incredible tenderness.

Argentina Chimichurri is an herb-based condiment that is a culinary specialty of Argentina and Uruguay. Typically served alongside grilled steaks, roasted beef and pork sausages, it is made from parsley, dried oregano, garlic, salt and pepper in a base of olive oil and vinegar.

Flank steak, which is sometimes known as London broil, is generally on the less expensive side for a steak. It does have somewhat of a bad reputation for being tough, but once you show it a little love and kindness and maybe a splash of marinade, it can be quite tender. 

Mexico Of all the peoples introduced to this dessert, the Spanish were particularly taken with it (and were the first to top it with a sweet caramel sauce). Like the Romans before them, the Spaniards brought flan to new lands, when in 1518, the famous conquistador Hernán Cortés landed in the Yucatan Peninsula of Mexico.

Tim McFarland, Head Chef, La Puerto Negra Ingredients5 avocados1 Roma tomato, diced1/4 white onion, diced1/4 red onion, diced3 cilantro sprigs, roughly copped2-3 cloves garlic, roughly chopped1 tablespoon…

Anthony Ploof – Director of Cook Academy at The Essex Ingredients1/4 cup amaretto liquor4 tablespoon sugar8 large egg yolks1 pint blackberries1 pint raspberries1/2 cup Essex Resort blueberry bourbon conserve PreparationFill…

Shank comes from the leg portion of the animal and is a lean cut (think about what our cows do all day: stand, walk, graze, and walk some more.) With a longer cooking technique to break down the meat and draw out the natural marrow, shank becomes a celebrated entree.

Anthony Ploof – Chef de Cuisine at The Essex Ingredients4 Roma tomatoes, quartered lengthwise4 cloves garlic, crushed2 tablespoons olive oilSalt and pepper PreparationPreheat oven to 400 degrees F. Quarter…