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This recipe is from Greg Cole, former owner of Cole’s Chop House and Celadon restaurants. Cole is manager of the culinary program for Napa Farmers Market.
Tri-Tip Sandwiches with Cabernet Cabbage & Blue Cheese Dressing
“We think a great strategy for salads in fall and winter is roasting the season’s hearty root vegetables and fruits and serving them at room temperature, tossed in a dressing that brings out their flavors. Here, we’ve chosen celery root, kohlrabi, fennel, and apples, roasted in stages to bri…
4 tablespoons unsalted butter, plus more for the ramekins
24 pieces
1.5 ounces Martin Millers Gin
Tea-Brined Chicken
Stir-Fried Noodles