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We sliced through this steak like butter and loved every bit of it!

Chef Ricky Hatfield of the Bottleworks Hotel joined us today to share a couple of recipes you can try if you plan to cook for Valentine’s Day.

Valentine’s Day Charcuterie Board Foods

James River Oysters on the Half with Spicy Strawberry Watermelon Mignonette 

For the Mignonette:


Combine all of the ingredients and place them in a jar.

Reserve in the refrigerator for 48 hours or up to 1 month.

12 Oysters Fresh 

Crack oysters open and dash with a little mignonette 

Cocoa Espresso Dusted Filet Medallion with Asparagus Risotto 

For the Steak:

For the Risotto:



Heat butter in a small saucepan to medium-high 

In another small saucepan, heat stock to boiling 

Add rice to the pan with butter and cook, constantly stirring. 


Add Stock a ladle at a time, constantly stirring until it gets absorbed in the rice. 

Keep adding until rice is al dente 

Finish with Cream, cheese, asparagus and season with salt and pepper. 

For information on dining at the Bottle Works Hotel visit,

From topping salmon to being drizzled on french toast, the Maple Miso Syrup is the perfect flavor to make just about any dish taste even better!

Chef Ricky Hatfield of the Bottleworks Hotel joined us today with a couple of delicious recipes you can only find at the Bottle Works Hotel.

Five Spice Milk Bread French Toast with Citrus Maple Miso Syrup

For the Toast:

For the Batter:


  1. Whisk all ingredients together to combine.
  2. Reserve for toast.

For the Syrup:

2          cup                  Maple Syrup

2          tbsp                 White Miso Paste

2          tbsp                 Yuzu Marmalade

½         cup                  orange juice

2          tbsp                 butter


1.         In a Small sauce Pot Combine all ingredients except butter on medium-low heat.

2.         Whisk to combine ingredients and bring to a low boil.

3.         Whisk in Butter and serve.

Seared Ora King Salmon with Roasted Broccolini, Wild Rice, Citrus Maple Glaze and Cashew Crumble

For the Salmon:


For the Rice:



  1. Bring Stock, dash of salt and Pepper, oil to boil in small sauce pot
  2. Cover And Cook for 18-20 min
  3. Season and Reserve.
  4. Pre heat oven to 350 degrees.
  5. Heat Sautee oil in pan and place salmon, bone side down cooking 3-4 min on each side. Cover Salmon with half of syrup. Combine Broccolini in pan and season with salt and pepper. Place in oven and Cook for 7 min.
  6. Place Rice on dish, topping with broccolini and salmon.
  7. Drizzle extra syrup on top and around plate and top with cashew crumble.

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The spice in this chili was actually so hot Randy had to get out of the kitchen, literally!

Chef Ricky Hatfield, Bottleworks Hotel’s head chef, joined us today with a couple of Thanksgiving leftover recipe ideas including Turkey Chili Verde with Hominy and Seared Swordfish with Cranberry Sage Butter, Chipotle Sweet Potato Puree, Roasted Brussel Sprouts with Pomegranate and Goat Cheese Crumbles

Turkey Chili Verde with Hominy

Taking riffs off of the classic Mexican dish Pozole and combining leftover turkey

For the Chili Verde

1.5           pound                                      Shredded Turkey (preferably dark meat)

1              28 oz can                                 whole tomatillos

2              4 oz can                   diced green chilis

1              15 oz can                 cannellini beans

1              12 oz can                                 white hominy

1              ea                                             Large white onion

1              12 oz can                 Mexican lager

3              quarts                                      turkey stock (from reserved turkey bones) or chicken stock

1              bunch                                      cilantro

1              tbsp                                         coriander ground

2              tbsp                                         garlic, chopped

1              tbsp                                         cumin ground

                As needed                                canola oil


  1. Heat 2 gallon pot on medium high heat.
  2. Add onion and cook until translucent
  3. Combine coriander, cumin, garlic and chilis.
  4. Deglaze Pan with beer, and reduce by half
  5. Add tomatillos and reduce heat to low. Cook for 20 min stirring to break up tomatillos.
  6. Combine hominy, beans and turkey. Simmer for 15 min.
  7. Serve with Fresh cilantro on top

Fine Dining Leftovers – Seared Swordfish with Cranberry Sage Butter, Chipotle Sweet Potato Puree, Roasted Brussel Sprouts with Pomegranate and Goat Cheese Crumbles

For the Fish:

4              5oz portions                            swordfish

2              tbsp                                         Salt

½             tsp                                           white pepper

2              oz                                            oil

For the Butter:

1              cup          Cranberry Sauce leftovers

1              pound      butter softened

–               whip butter with cranberry until combined and reserve not refrigerated.

For the Sweet Potato Puree:

1              quart                        Sweet potatoes (warm)

1              ea                             chipotle en adobo pepper

½             stick                         butter

¾             cup                          milk        

¼             cup                          brown sugar

½             tsp                           salt

Warm sweet potato and combine all ingredients in food processor until blended smooth

For the Brussels:

1              pound                      brussels sprouts (shredded)

¼             cup                          pomegranate seeds

¼             cup                          goat cheese crumbles


  1. Preheat oven to 400 degrees.
  2. Season and Sear fish in pan with small amount of oil. Once seared on all sides remove from pan.
  3. Combine Brussels sprouts in pan and tuck fish in the middle
  4. Place pan in oven for 12 min.
  5. While fish is cooking warm sweet potato mixture.
  6. Plating:
  7. Place ¼ of  Puree on Plate,     ¼ of brussels, portion of fish
  8. Top fish with cranberry butter
  9. Garnish with goat cheese crumbles and pomegranate seeds

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