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Seared Scallops in Lemon Butter

Perfectly seared Scallops in a melt in your mouth Butter Thyme Sauce

Seared Ahi Tuna Appetizer

Seared Ahi Tuna served over an Avocado Salad with a Spicy Kimchi Aioli

Cheddar Stuffed Cheeseburgers

How to properly cook a burger - Try it out with my Cheddar Stuffed Cheeseburgers

Red Wine Seared Duck Breasts

Red Wine & Spice Marinated Duck Breasts seared to perfection

Seared Red Snapper with Moroccan Couscous

Seared Snapper in a Brown Butter Lemon Sauce with Moroccan Couscous

Braised Chicken Thighs with Carrots

Fall off the bone braised Chicken Thighs in a delicious herbed sauce

Miso Glazed Chilean Sea Bass

Miso Glazed Chilean Sea Bass done like Nobu in NYC

Seared Flank Steak with a Cauliflower Gratin

Seared Flank Steak with a Red Wine Pan Sauce served with a Cauliflower Gratin

Seared Tenderloin with a Fennel Puree

Perfectly cooked Beef Tenderloin with a creamy fennel puree

Chilean Sea Bass with a Basil Pea Puree

Chilean Sea Bass with a Basil Pea Puree and Parmesan Potato Crisps

Striped Bass, Jerusalem Artichoke Puree and Roasted Asparagus

Seared Striped Bass served over a Jerusalem Artichoke Puree and Roasted Asparagus

Pappardelle with a Duck Ragout

Slow braised Duck Legs shredded into a tasty Ragout Sauce served over Pappardelle Pasta

Asian Glazed Short Ribs

Asian Glazed Short Ribs - braised to perfection!

Balsamic Glazed Filet Mignon

Filet Mignon served with a Shallot, White Wine and Balsamic Reduction Glaze

Swedish Meatballs

Swedish Meatballs in a Cream Sauce served over Egg Noodles

Seared Pork Chops in a Mushrooms Sauce

Seared Pork Chops in a Mushroom, White Wine Sauce Served over creamy Mashed Potatoes

Roast Beef with a Horseradish Cream Sauce

The perfect Roast Beef (made perfect every time) served with a delicious Homemade Horseradish Cream Sauce

Steakhouse Style Porterhouse

Peter Lugar's Style Porterhouse Steak cooked to perfection

Asian Ahi Tuna Salad

Asian Ahi Tuna Salad loaded with great mix-ins!

Herb Crusted Tenderloin with Celery Root Puree

Pine Nut and Herb Crusted Tenderloin cooked to perfection served over Sautéed Spinach and Celery Root Puree