|
Chefs
by last name
|
Dish
with Block & Barrel Specialty |
Link
to their website |
| Gary
Arthur, Flamingo Hotel , Santa Rosa, CA |
Horseradish
Havarti Terrine |
|
| Scott
Blackerby, Bambara, Salt Lake City, UT |
Wild
Mushroom Strudel |
|
| David
Burke, Smith and Wollensky, New York, NY |
Chicken
White Bean Cobbler |
|
| Jonas
Byrnes, Delmonico’s, Madison,WI |
Martini
stirred or shaken |
|
| Charles
Dale, Renaissance Restaurant,Aspen, CO |
Lobester
Fontina Quesadilla |
|
| Michael
Foley, Printer’s Row, Chicago, IL |
Sweet
Potato Risotto |
|
| Rex
Hale, St. Louis Steakhouse, St. Louis, MO |
French
Onion Soup |
|
| Tomato
Salad w./ Shrimp Dressing |
| Golden
Potato Gratin |
| Beef
with Seafood Bisque |
| Talferd
Jude, Delmonico’s, Madison,WI |
Block&Barrel
Blue Salad |
|
| Marlin
Kaplan, One Walnut, Cleveland, OH |
Challah
with B&B Dill Havarti |
|
| Hans
Lenzlinger,The New Glarus Hotel, New Glarus,WI |
B&B
Gruyere Fondue |
|
| Rhys
Lewis, American Club, Kohler,WI |
Buffalo
Chicken Sandwich |
|
| Scott
McFarland, Heidel House, Green Lake,WI |
Swiss
Anna Potatoes |
|
| Andrew
Meek, Sage, the restaurant, Des Moines, IA |
Ice
Cream B&B Blue |
|
| Jeff
Orr, Harvest Restaurant, Madison,WI |
Tartlette
with B&B Fontina |
|
| Susan
Spicer, Bayona, New Orleans |
Pork
Medallion |
|
