When I was working at the Avenue we frequently had this soup as a rotation into our soup of the day. There are many variations that you...

This soup is variation on a classic French Onion . I have been making variations of this soup for years. I wasn't until I started...

When I helped open The Avenue one of the items on the menu was a cheese dip. In addition to being an appetizer it was also the cheese...

I started making this recipe at my first restaurant job in Harrisonburg, VA. It was at a brewery that used it both for bread service, as...

Since I was in high school, I have been fortunate enough to be able to travel to the Yucatan Peninsula every other year. The food there...

During my youth I spent a lot of time in New England because my family is from there. The regional cuisine has a special place in my...

This soup is different from a lot of my soups because not only are you making sure the ingredients that go into the broth are cooked and...

There are a number of different ways to caramelize onions but I prefer to do the slow and low method. I don't add any fat, and just use...

This is a variation on a dish my roomate used to cook frequently. It's a simple white bean chicken chili with the addition of cilantro,...

This is a very hearty rich flavored soup. The bacon, potatoes, corn, and marinated chicken blend into a beautifully balanced soup. If...

The first time I made this recipe I was attempting to mimic the Hidden Valley ranch seasoning pack that you can find in the stores. ...

I won't normally be posting desserts on this blog, unless people ask me too. But with 4th of July, peaches being so much better this...

I love the idea of dumpling soups, but instead of making them just for a soup, I wanted to create other meals at the same time. My...

This is a soup that isn't well known outside of Buffalo, NY. One of the bartenders I worked with at the Avenue was from Buffalo and...

I made this recipe up when I was working at Front Page Dupont. There had been a mis-order that wasn't caught until a couple of days late...

I love the sweet, tangy, spicy flavor of a good bulgogi dish. When I thought about the components I realized I could take them and turn...

Stocks are a very important aspect in soup making, and kitchen work in general. If you have the storage capacity, the available time,...

I started making this soup in Seattle at Chez Shea as one of our tasting menu variations. It's a nice vegetable soup that is a quick and...

When I helped open the Avenue my initial goal was to bring Quebecois and Acadian food to the table. Over time the initial menu changed, but I retained a couple of concepts that were the underlying flavors that I was looking for. One of the main ideas was Avenue Spice. This blend is my take on Montreal Steak Seasoning, just with a couple of twists. I looked up a number of recipes for inspiration and make around seven different blends in small batches. I was going for some

This is a classic soup that can be made a variety of ways. One of the main things you need to make it an authentic version, is to use...