Leslie Bartosh, CEC, AAC, FMP

  Tuna Salad. Thai style tuna salad made from ahi loin. Riverence Asian tuna, marinated and griddled. Quite delightful!  So many delightful flavors and textures! This was my first time to use loin for this salad. I hope it will not be the last!  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all. Chef Leslie Bartosh #Tuna #Ahi #Thai_Style_Tuna_Salad #Riverence

  Spicy Korean Chicken Stew   Chicken thighs braised in kelp stock with carrots onion and potato, gochujang, Korean chili flake.   Thank you Daesang America for the great gochujang and chili flake used in this dish.   Very savory!   As always your questions or comments are welcome. Until next time, Bon Appetit Y'all. Chef Leslie Bartosh  #Chicken #Kelp_Stock #Gochujang #Korean_Red_Pepper_Flakes

  Pasta with vegetables and bacon.   Angel hair pasta with mushroom, cherry tomatoes, garlic, sweet onion, green peas, house apple wood smoked bacon, Thai basil, red pepper flake. I usually make this dish vegetarian.   The house bacon added a very nice savoriness to the dish! Thank Diversified Ceramics for the great bowl to use with this dish. As always, your comments or questions are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Diversified_Ceramics, #Angel_hair_pasta, #mushroom, #cherry_tomatoes, #garlic, #onion, #green peas,   #apple_wood_smoked_bacon. 

  Stream and Field. Steelhead trout and escargot. Saut éed Riverence Steelhead trout, escargot in velouté with garlic and parsley, steamed spinach. Will do this one again. #Steelheadtrout, #Riverence, #Escargot, #Spinach Chris Barry, Stephen Felsenthal

  Rustic Apple Tart. Having some extra puff pastry on hand led to this rustic apple tart. A great way to use some dough that would have rested in freezer for long time!  Not too sweet. Just right! Since, I do not do too much on the dessert side, it was good learning curve.  As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Apple #Apple_Tart #Rustic_Apple_Tart

 Escargot en vol-au-vent Escargot in a rich sauce of heavy cream, glace, Côtes du Rhône reduction and garlic. Yes please! I need more practice on making vol au vents! As always, your questions or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh   #Escargot, #Vol_au_vent, # Côtes_du_Rhône

One of my favorite meals is osso bucco.   Tender veal, braised in stock with mirepoix and tomato.   Served on risi e bisi, it is a dish that was a holiday tradition with us for some years.   As time and life went on, we stopped making it.  Shame on us. I am glad to say that this holiday tradition was revived nicely this year.   I am hoping that we will keep track of it.   As always, your question or comments are welcome. Until next time, Bon Appetit Y'all! Chef Leslie Bartosh #Veal #OssoBucco #Tradition #Risi_e_Bisi