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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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| Friday, 3/12/2010 7:00 pm - 10:00 pm
Jazz Night at the Grand Bohemian, featuring
Daniel Jordan, sax & flute
Connie Fay, piano
Mark Nuenschwander, bass Saturday, 3/13/2010 6:30 pm - 9:30 pm
Connie Fay, piano 9:30 pm - 1:00 am
Bohemian After Dark in the Bosendorfer Lounge, featuring
Band of Bohemians
Don Black, sax
Ed Krout, keyboards
Marc Clermont, drums and vocals
Rich Walker, guitar Sunday, 3/14/2010 10:30 am - 2:30 pm
Jazz Brunch, featuring
Wes Hamrick, piano Monday, 3/15/2010 8:00 pm - 11:00 pm
Jazz Jam at the Grand Bohemian, featuring
Don Black, saxophones
Joseph Jevanni, keyboards, as they are joined by many of Orlando area's finest instrumentalists and singers |
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