Haute Cuisine: Breakfast Struddle
The Dish: Breakfast StruddleGourmet Airfare in Detroit has reinvented the venerable apple struddle. The caterer’s signature “breakfast struddle” featu
... Read NowHaute Cuisine: Air Culinaire
Filet mignon is filet mignon, right? Not according to executive chef Salvatore Lano of the Air Culinaire kitchen in South Hackensack, N.J. His Signatu
... Read NowHaute Cuisine: Egg Soufflé
The Dish: Egg SouffléHad enough of the same old scrambled eggs for breakfast? Consider the egg soufflé from South Florida-based caterer Silver Lining.
... Read NowHaute Cuisine: Sin in a Tin
The Dish: Sin in a TinThis perfectly named chocolate pâté, which is laced with 60-percent Belgian bittersweet chocolate, is created from an old French
... Read NowHaute Cuisine: Naan
The Dish: Naan Naan is tough to find on most aircraft caterers’ menus. A soft bread that is traditionally baked on the side of a clay tandoor oven, it
... Read NowHaute Cuisine: Nigiri Maki
The Dish: Nigiri MakiChef Galine at Chefs de France on the Caribbean island of St. Maarten begins making this tantalizing Japanese platter by rolling
... Read NowHaute Cuisine: Lobster Popcorn with Lemon Butter
The Dish: Lobster Popcorn with Lemon Butter Lobster and popcorn both improve with butter, and when you combine all three ingredients, you’re on the ro
... Read NowHaute Cuisine: Sea Bass Papillote
The Dish: Sea Bass PapilloteThis signature creation from Brazil-based Marcia’s Catering is both delicious and healthy. The recipe employs a pouch of p
... Read NowHaute Cuisine: Gourmet Cupcakes
The Dish: Gourmet Cupcakes. With more than a dozen variations, there’s something to satisfy the most sophisticated taste. Imagine a double-chocolate c
... Read NowHaute Cuisine: Tortilla Soup
The Dish: Tortilla Soup. Seasoned chicken stock is the foundation of this Southwestern staple, to which executive chef Emiliano Ramirez adds sautéed c
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