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Whatcha Got Cookin’? by Chef Marcelle Bienvenu Spring 2017 Grilled Vegetables with Pasta   Servings: 6-8 1 large eggplant, cut lengthwise into wedges 2 medium

Basic Gnocchi Recipe Chef Nina Compton -5 Yukon Gold Potatoes -3 egg yolks -1 T salt – 1 – 1 ½ cups all-purpose flour  

Sautéed Sweetbreads with Sherry Mustard Butter 1 pound veal sweetbreads 1 tablespoon oil 1 onion, chopped 2 stalks celery, chopped ½ carrot, peeled and chopped

  Jumbo lump crab, asparagus, and Boursin cheese risotto Executive Chef Holly Goetting Charley G’s Serves 4   2 Tblsp. olive oil 1 onion, finely