Tales from the Kitchen

At GP, we like to think of ourselves as trend setters rather than followers. Capitalizing on seasonal and local ingredients, we spend hours in the kitchen developing new recipes.

The air was crisp, the sun was bright, and the excitement was palpable. Any other Saturday could have started like this, but today was no mere beginning to the weekend, it was the start of a culinary adventure I will remember for a long time to come. The idea had been thrown around before, but on a night fueled by smoky margaritas, guacamole and this amazing dish, Raja con Cremas, (which I implore you to try sometime), it was finalized.

"I hate serving asparagus in December," says our new Executive Chef Robb Garceau in reference to his seasonal approach to menu and recipe building.

Chef Peter Marrello from Sotheby's offers his tried and true BBQ tips and recipes.