CollaBREADtive Recipes

Roasted Garlic Fougasse in Panzanella “Bread Salad”

Posted Jul 7th, 2010 | CollaBREADtive RecipesCollaBREADtive VideosCooking Demos

CollaBREADtive Series 2 is coming to a close, and the final round features Chef Vito Racanelli of Onesto Pizza & Trattoria. Chef Vito has created a Panzanella “Bread Salad” with our Roasted Garlic Fougasse, a traditional French flatbread with chunks of roasted garlic. Check out the video of Chef Vito preparing his dish here, and try the recipe below at home. Click here for a list of...

The BEST BLT – Chef Clara Moore of Local Harvest Cafe

Posted May 24th, 2010 | CollaBREADtive RecipesCollaBREADtive Videos

Check out the video of Clara Moore making the Best BLT. To find out where you can buy Companion’s Organic Whole Wheat Chive Ciabattini, click here. You can try the recipe below at home! THE BEST BLT by Chef Clara Moore, Local Harvest Café Pesto Aioli 1 large free range egg yolk 1/3 cup olive oil 2 tbsp store bought or homemade pesto salt to taste Place egg yolk in metal bowl, whisk lightly....

Grilled Strawberry Poundcake Recipe

Posted Apr 16th, 2010 | CollaBREADtive RecipesCollaBREADtive Videos

Watch Cyrano’s Executive Chef, Carolyn Downs as she demonstrates how to make her delicious grilled strawberry poundcake with sweetened mascarpone and sun dried strawberry jam served made with Companion’s strawberry poundcake. Get the full recipe below. Sweetened Mascarpone 1 pound marscarpone 1 cup heavy cream 1 tsp vanilla 1 cup granulated sugar Place marscarpone in bowl of mixer and...

Grilled G&W Bratwurst Sandwich Recipe

Posted Mar 2nd, 2010 | CollaBREADtive RecipesCollaBREADtive Videos

Watch Chef Andy White, of the Schlafly Tap Room, demonstrate how to make the delicious Grilled G&W Bratwurst Sandwich prepared on Companion’s Pale Ale Bread. Get the full recipe below. Grilled G&W Bratwurst Sandwich by Chef Andy White, Schlafly Tap Room Mustard Mix 1 tbsp Dijon mustard 1 tbsp whole grain mustard 1 tsp toasted mustard seed Red Cabbage Slaw 1 head shaved red cabbage 1...

Pappardelle With Rabbit Ragu & Brown Butter Sage Breadcrumbs from Companion

Posted Jan 19th, 2010 | CollaBREADtive RecipesCollaBREADtive Videos

Watch Zoe Robinson, Executive chef at I Fratellini, and her Chef, Mi, cook up some Pappardelle with Roasted Rabbit and Brown Butter Sage Breadcrumbs from Companion. Get the full recipe below. Brown Butter Sage Breadcrumbs 1 loaf Companion Sage and & Brown Butter Ciabatta Cut bread into 1/2 inch cubes. Spread onto a cookie sheet. Bake at 400 degrees for 20 minutes or until golden brown. Put in...

Herb Roasted Chicken Sandwich Recipe

Posted Dec 7th, 2009 | CollaBREADtive RecipesCollaBREADtive Videos

Watch David Guempel, Chef at Cafe Osage in the Central West End, make the delicious Herb Roasted Breast of Chicken with Lemon and Kalamata Olive Rustic Bread. Get the full recipe below. Marinade for Chicken Breast 6 Cloves garlic 2 sprigs rosemary 4 sprigs thyme 2 fresh or dried bay leaves 1 lemon, quartered and seeded 1 tbsp coarse black peper 2 tbsp kosher salt 2 tbsp sugar 2 cups vegetable oil In...

CollaBREADtive Series 2 Continues…

Posted Oct 30th, 2009 | CollaBREADtive RecipesCollaBREADtive Videos

Next up in Series 2 of CollaBREADtive is Chef Bill Cardwell of Cardwell’s at the Plaza and BC’s Kitchen. He has created a Roasted Pork Loin sandwich on Companion’s Bavarian Pretzels. The fabulous dish is available at both of his restaurants, or you can make it at home! Pick up the Bavarian Pretzels at your nearest Dierbergs, Schnucks or Straubs (see all locations where Companion is...

Behind the Scenes…Making of CollaBREADtive

Posted Oct 5th, 2009 | CollaBREADtive RecipesCollaBREADtive Videos

Check out our behind-the-scenes footage of the making of CollaBREADtive Series 2. See the photo shoot that created the fantastic photo, and see what the chefs themselves have to say about the program! Get the latest Flash Player to see this player. [Javascript required to view Flash movie, please turn it on and refresh this page]

Chef Maurice Reed – Eclipse Restaurant

Posted Sep 29th, 2009 | CollaBREADtive RecipesCollaBREADtive Videos

Take a behind-the-scenes look at Chef Maurice Reed of Eclipse Restaurant cooking his Frosted Flake Encrusted French Toast! The dish is available from September 14-October 25, 2009 at Eclipse Restaurant in the University City Loop, just one of the restaurants and recipes featured in CollaBREADtive Series 2. Learn more at our CollaBREADtive site here. Get the latest Flash Player to see this player. [Javascript...