Seasonal Selections – Winter 2021

Chef’s Choice

Café on the Corner | Canyon Grill | Events with Taste | La Cabriole  | Totto Sushi & Grill | Zaya 1943 Korean Steakhouse

 

 

Zaya 1943 Korean Steakhouse

Photos by Rich Smith

 

Seafood Tofu Soup from Zaya 1943 Korean Steakhouse

 

Seafood Tofu Soup

Broth, firm tofu, zucchini, green onion, egg, mussels, clams, shrimp, squid, and Korean red pepper powder

 

Chef Shawn Lee headshot“The warmth of the soup reminds me of cold days growing up. Wearing so many layers did not sufficiently keep us warm inside, but a bowl of Seafood Tofu Soup surely will help you stay warm from the inside out.”  – Chef Shawn Lee

 

 

 

 

 

Events with Taste

Photo by Rich Smith

Chicken Pot Pie from Events with Taste

 

Chicken Pot Pie

A deep-dish pie with chicken, vegetables, and a cream sauce baked inside a flaky pastry crust

 

 

Michelle Huffman, owner of Events with Taste, headshot“Who doesn’t love chicken pot pie as the ultimate comfort food? This time of year, such a warm, comforting dish that makes the whole house smell great is a must. Plus, it’s a pie! Does it get any better?” – Owner Michelle Huffman Wells

 

 

 

 

 

Totto Sushi & Grill

Photos by Rich Smith

 

Sashimi and Sushi Deluxe from Totto Sushi & Grill

 

Sashimi & Sushi Deluxe

Sashimi including bluefin tuna, salmon, seared albacore tuna, red clam, yellowtail, red snapper, sweet raw shrimp, and escolar, paired with nigiri including red snapper, salmon belly, bluefin tuna belly, mackerel, cooked shrimp, and octopus

 

 

Chef Shawn Lee Headshot“The winter season calls for frigid and colder times, and we want to feel warm and comfortable. The Sashimi & Sushi Deluxe is flavorful with the combination of ingredients. This menu item will fill you up, and paired with a sake bomb, it will surely keep you warm.” – Chef Shawn Lee

 

 

 

 

La Cabriole

Photo by Rich Smith

 

Bar en Croute from La Cabriole

 

Bar en Croûte

Three-pound seabass baked in pastry dough with seaweed salad, edible flowers, hibiscus, pomegranate, and lemons with olives

 

Chef Philippe Gehin headshot“This famous dish was created by master chef Fernand Point, who passed it on to celebrity chef Paul Bocuse. Now, Chef Philippe from La Cabriole passes it on to you. Careful, not for beginners!” – Chef Philippe Gehin

 

 

 

 

 

Café on the Corner

Photo by Emily Pérez Long

 

meatloaf and ravioli from café on the corner

 

Café  Meatloaf

Served with a brown thyme gravy, rustic mashed potatoes, bleu cheese slaw, and smoky collard greens

 

Chef JR Crutcher at Café on the Corner headshot“The flavor profile for our Café Meatloaf is drawn from a combination of rustic country pâté and Southern meatloaf, which pairs well with the smoky, slightly sweet collards and sharp bleu cheese slaw. And what is meatloaf without buttery rustic mashed potatoes to soak up the delicious brown thyme gravy? I love our seasonal changes to the menu!” – Chef JR Crutcher

 

 

 

 

 

Canyon Grill

Photo by Emily Pérez Long

 

Apple Pecan Bread Pudding from Canyon Grill

 

Apple Pecan Bread Pudding

Served with warm bourbon caramel sauce and vanilla bean ice cream, topped with whipped cream, strawberry, and mint

 

 

Alexis West headshot“Hot apple pecan bread pudding, vanilla bean ice cream, and warm bourbon caramel sauce poured over the top are all of the best fall flavors in one dessert!” – Chef Alexis West

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