A Cut Above Recipes
Welcome to A Cut Above Recipes!
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I have worked in the culinary industry for over 30 years. In the late '80's, I started when I was sixteen. In the 90's, I went to Johnson & Wales University in RI. I worked my way through from journeymen cook to Executive Chef. All around the Northeast (NY, NJ, Philly). In the 2k's, I am now a Personal Chef with a few select awesome Clients that I am forever grateful for!!!!
Thank you for your patronage, your desire and your love of food!
We will be covering everything from Comfort food to Traditional Recipes. From the Wild Fields and Rivers to our fork.
Please come along for the ride.
Robert Wagner
Home Made Vanilla Extract for Baking
Grammies Secret: Unlocking Old World Beef Chili Flavors
Street Quesadillas | How to's: Americano part One
Low and Slow Hickory Smoked Pork Ribs
Make This Honey Garlic Balsamic Vinaigrette to Practice Making Emulsions
Using a Cold Pan Seared Duck Breast with Raspberry Port Demi Glace
Venison Bourguignon
Гребешки Costco | Стоят ли они того? | Взгляд шеф-повара на качество и ценность
Shrimp Meridionale | When and How to use Monte au Beurre
Hickory Smoked Grilled Filet Mignon | This Will Rival any Restaurants Dish!
Grammy's Hungarian Walnut Cookies | A Christmas Eve Family Tradition | "Dios Korong" as she said
Prepping and Roasting a Whole Filet Mignon for your next Holiday Party
The Art of Cooking Restaurant-Worthy Venison with a Delicious Hunter Style Sauce
Grilled Salmon Salad | Served Family Style
Summertime Peach Tart
Chicken Cordon Bleu with Sauce Dijon
Chicken Piccata for 3 | Made in a Pan for One
Chicken Fried Venison Steaks
Venison Smash Burger with Blue Cheese
A French Mother Sauce | Sauce Bechamel to Sauce Mornay | Ending with an easy Mac & Cheese!
How to make Chicken Lollipop Hors D' Oeuvres
Venison Vegetable Soup
Dave's Favorite Creamy Pheasant Corn Chowder
Shrimp Scampi over Linguine
Mushroom Filled Chicken Française
My Signature Crab Cake Recipe | Maryland Meets Louisiana
3 приложения для диких животных | Обзорная подборка | Закуски к перерыву Суперкубка LVIII
Демиглас | Часть третья: Финальный соус
Demi Glace | Part Two: Espagnole Sauce | A Classic French Mother Sauce
Demi Glace | Part One: Beef Stock