Recipe

Toddy’s Recipe

Tilapia with Green Beans Ingredients • 2 tablespoons all-purpose flour • 2 teaspoons chopped fresh oregano, plus more for garnish •  2 tablespoons chopped fresh parsley • Kosher salt and freshly ground pepper • 4 6-ounce tilapia fillets • 4 tablespoons unsalted butter • 1/2 pound thin green beans or haricots verts •  1 clove garlic, chopped • 1 cup grape or cherry […]

Recipe of the Week

Baked Spaghetti Ingredients   3/4 lb vermicelli pasta or thin spaghetti 1 lb bulk sweet Italian sausage 1/4 pound shiitake or cremini mushrooms, roughly chopped 1 medium onion, chopped, about 1 1/2 cups 2 cloves garlic, minced 1/4 teaspoon red pepper flakes 3 cups or 24 ounces of marinara or meatless tomato sauce* 1 1/2 […]

Wine Pairing from Toddy’s

The Wine of the Week is expressive and rich with orange peel, candied ginger, apricot, and citrus notes. The Marsanne shows itself in the peach and nutty complexity which is married nicely with an appealing straw like vegetal character. The palate has a lovely balance of sweetness, palate weight, and acidity. Lemon and lime characters are […]

Winter Drink Recipes

Submitted By Chef Deron Little from Seasons in Bearden Peppermint Patty 1 oz Peppermint Schnapps Hot Chocolate Whipped Cream Peppermint Candy Sprinkles (Optional-or use crushed peppermints) Pour schnapps into a warm coffee mug and add prepared hot chocolate.  Stir and top with whipped cream and sprinkles…warms down to the toes!   Coffee Nudge ½ oz […]

Featured Recipe: Apple Cranberry Jam

provided by Seasons Cafe Ingredients:  1 qt. cranberry juice 3/4 cup sugar 1/4 cup red wine vinegar 2 each apples, ginger crisp, diced 1/2 cup cranberries, dried salt and pepper Instructions: Bring juice, sugar and vinegar to a boil.  Reduce heat and reduce by half.  Remove from heat then add apples and cranberries and salt and […]

Featured Fall Recipe

Pan Seared Trout with Polenta; French Green Beans and a Lemon Basil Butter Sauce from Mark Roseberry, Sequoyah Grille ‘s new Corporate Executive Chef Ingredients: 1 8oz boneless, skin on North Carolina trout 3 Cups french green beans 1 TBSP olive oil Salt and pepper to taste ¼ cup basil chopped 1 shallot or ½ […]