Bobby's Kitchen

12/04/2016

Pork roast with bourbon maple sauce, vanilla fig balsamic, mashed sweet potatoes, and wilted spinach.

10/30/2016

Veal scaloppine roll ups, stewed garden tomatoes, sautéed broccolini and a pan sauce

10/25/2016

The Manhattan is my favorite cocktail. A very good friend and I changed the traditional recipe by garnishing the drink with moonshine cherries, we eventually started adding a splash of the moonshine as a replacement for bitters. Since then, I have discovered blueberry moonshine and decided to experiment with an already perfect beverage. However, I found the moonshine blueberries do not have a suitable texture to garnish the cocktail. Instead I flash freeze fresh blueberries for the garnish. The recipe ( I make doubles): 4oz Makers Mark, TBL sweet vermouth, TBL Blueberry moonshine, shaken with ice, served in a rocks glass, and garnished with a few frozen blueberries. I dubbed this "The Bisbee Bluejay" and offer the libation to Rob Page and The Table as an addition to their already wonderful drink menu.

08/11/2016

Keeping it lite. Mixed greens salad with smoked salmon, poached eggs, and a lemon garlic vinaigrette!

08/09/2016

E.A.T. In Temecula, CA is a must visit if you are in the area! Food, staff, and service make it a memorable experience, while the atmosphere keeps you smiling!

06/13/2016

Lil Chef visits Bobby's Kitchen! We are truly honored.

04/18/2016

Butternut squash lasagna!

04/13/2016

Halibut, roasted red beet purée, golden beets, frisée, mascarpone honey and candied pecans.

03/27/2016

Rum custard pie! Happy Easter everyone!

03/04/2016

Pan seared Chilean sea bass, green pea and potato mash, with Siracha mayo and a balsamic reduction.

12/25/2015

Pierogi with mushroom gravy for Christmas Eve Dinner. More of a tribute dish than anything. My grandmother would make a few hundred of these for the holidays, nobody can make these like her. I can only hope that one day I can make pierogi even close to hers. I love you Babu! Merry Christmas everyone!!

12/12/2015

Some of the pies in the article will leave you scratching your head... If you find yourself in Southern Arizona, specifically Bisbee, try Tavolo's or the Screaming Banshee. Both places turn out a great product!

Setting up shop in downtown Birmingham, far from the city’s dining scene, was risky, but the gamble paid off for owners Brian Somershield and Geoff Lockert. Their thick-crust, square slices are among the most popular in town. The star is the BLT, with ricotta, mozzarella, bacon, tomatoes and arugula…