This Mediterranean-inspired egg strata, with Swiss chard, olives, thyme and fresh mozzarella is ideal for vegetarians looking for a protein-rich meal, or any guest who wants a healthy meal with great flavor.
Primehouse steakhouse's Venison Chop uses Miyazaki beef fat to make the real flavor difference. It's served with red wine venison sausage made in house, and a lavender broth with diced vegetables and baby root vegetables.
The beauty of these latkes is that they’re all about the potato. We developed a technique of par cooking the potatoes in an oven in order to gelatinize the starch inside it. This makes the flesh of the potato incredibly sticky and allows you to forgo the use of flour, eggs, or other binders. Our favorite potato to use for these latkes is the Idaho® Russet. The Idaho® Russet has nice and sticky starches that hold this latke together and they also fry up to a stunning golden brown color.