Catch Of The Day Cooking Series

 

 

Sizzled Grilled Seafood Over 5-blend Quinoa by Chef de Cuisine Irene Reyes of the Black Oak Casino Cafe

 

Chef de Cuisine of the Black Oak Café, Irene Reyes, walks us through her Sizzling Grilled Seafood recipe featuring the Bel Fer 10" Round Grill Pan. Make this dish at home by downloading the recipe here.

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Salmon With Romesco Sauce by Chef de Cuisine James Vela of Seven Sisters

 

Chef de Cuisine of Seven Sisters, James Vela, walks us through his Salmon with Romesco Sauce recipe featuring the Bel Fer 10.25" Skillet.

Make this dish at home by downloading the recipe here.

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Lobster Tail by Chef de Cuisne Carlos Landaverde of The Mill Sports Bar & Grill

 

Chef de Cuisine of The Mill Sports Bar & Grill, Carlos Landaverde, walks us through his Lobster Tail recipe featuring the Bel Fer 3qt Dutch Oven.

Make this dish at home by downloading the recipe here.

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Lobster Shephard's Pie By Executive Director of Food & Beverage, Ed Wickman 

Try a twist on an old favorite–shepherd's pie! 🦞Watch here as Chef Ed Wickman, Executive Director of Hospitality walks us through his Lobster Shepherd's Pie recipe featuring the Bel Fer 10.25" Pie Pan. Make this dish at home by downloading the recipe here: 

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