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Chef Francois Newsletters
~ January: Poached Walleye with Pernod Cream Sauce ~
~ December: Pork Loin In Puff Pastry ~
~ November: Herb Stuffed Venison Hip & Spaetzle ~
~ October: Saltimbocca & Parmesean Eggplant ~
~ September: Charcoal Grilled Salmon | White Wine Sauce ~
~ August: Whiskey Cream of Corn ~
~ July: Just Grill It! ~
~ June: Leg of Lamb Roast ~
~ May: Chicken Gyros with Cucumber Mango Salsa & Tsatsiki ~
~ April: Steak Tartare & Five Cheese Mushroom Caps ~
~ Maple Onions & Potato Bread ~
~ March: Roasted Pork Loin with Maple Dijon on Rosemary ~
~ February: Vegetable & Chip Dip ~
