Roasted Beet Salad
Leek Vinaigrette
Chatham Halibut
Slow-Roasted Venison
Crème Brulée


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Caramelized turnips

Ingredients:
1 c turnips, diced
butter and sugar


Procedure:
Slowly caramelize turnips in butter and sugar.
Confit carrots

Ingredients:
1 c carrots, diced
blended oil


 

Procedure:
Cook carrots in blended oil at 225º until tender.

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