It’s been my pleasure to work with Chef Andrew Barrett for the past seven months. During that time I was fortunate enough to experience the chef’s cuisine nightly. There were several stand out meals that I ate during that time, in particular, a pan seared Seabream with wilted lettuce in a light sesame sauce that […] Read more »
Roasted Red Pepper and Avacado stuffed Chicken Supreme
INGREDIENTS: 1 7oz Chicken Supreme wing attached (skin on or off) 1 oz Brie cheese wedge 1 oz roasted red pepper 1 oz fresh ripe avocado 1 tsp. BARRETT’S WILDFIRE CUISINE RIB RUB (this is great on fish, shellfish and meat also) 1 tsp. olive oil METHOD: Preheat oven to 375 degrees Fahrenheit. Trim excess […] Read more »