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Featured Recipe
Bohemian Macaroni and Cheese
By Executive Chef Robert Mason
The Boheme Restaurant, Grand Bohemian
A signature luncheon entree of The Boheme, our Bohemian Macaroni and Cheese is surely a twist on the conventional recipe. If you can't get it just right at home (or even if you can), join us for lunch, sit back and relax and let our culinary artists do the rest!
1 fl oz Olive Oil
5 oz Cooked Ziti Pasta
1 tsp Chopped Garlic
1/2 tsp Shallots, chopped
1/4 tsp Asparagus tips
2 tsp Sundried tomatoes, julienne
2 tsp Truffle, shaved
1 tsp Fresh herbs, chopped
1/3 cup Heavy Cream
1/4 cup Goat Cheese
1 oz wt/ Crispy prosciutto
1 each Herb Sprig (garnish)
Sauté garlic and shallots quickly in olive oil (do not burn), add asparagus tips and truffle, add cream and reduce by 1/2. Add chopped herbs and goat cheese and continue to reduce until sauce is thick enough to coat a spoon, add sundried tomatoes and cooked pasta. Place in bowl. Garnish with crispy prosciutto and an herb sprig.
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| Thursday, 9/2/2010 7:00 pm - 11:00 pm
Bohemian Blues Night , featuring
Don Black, saxophones
Mark McKee, piano Friday, 9/3/2010 7:00 pm - 10:00 pm
Jazz Night at the Grand Bohemian, featuring
Lisa Kelly, vocals
J.B. Scott, trumpet
Wes Hamrick, piano Saturday, 9/4/2010 6:30 pm - 9:30 pm
Wes Hamrick, piano 9:30 pm - 1:00 am
Bohemian After Dark in the Bosendorfer Lounge, featuring vocalist
Ashley Lockheed
Band of Bohemians
Chris Rottmayer, keyboards
Don Black, sax
Dru Betts, drums Sunday, 9/5/2010 10:30 am - 2:30 pm
Jazz Brunch, featuring
Wes Hamrick, piano |
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