Blog category: Side Dish

Honeycomb Croissants

January 3, 2019 by asmeltz
By Chef Shannon Hayashi, CCE, Ed.D. Culinary Institute of Montana at FVCC A croissant is a delectable pastry that exudes joy in every bite. When baked until the color of light mahogany is achieved, the croissant presents an incredible experience...

Pretzel Rolls

December 6, 2018 by asmeltz
By FVCC Chef Deborah Misik Pretzels originated in Germany in the region of Franconia, the modern-day states of Bavaria and Baden-W├╝rttemberg. In Alsace, they are known as Bretzels, meaning bracelet. In a Christmas market in Strasbourg, mulled wine and Bretzels...


September 27, 2018 by
By FVCC Chef Deborah Misik Bagels are so versatile, you can slice them open and make a sandwich, eat them with flavored cream cheese or enjoy them just like they are. They can be grilled, toasted or twice baked. The...

Asian Mushroom Salsa

August 29, 2018 by asmeltz
By Chef Manda Hudak American Fusion food builds on our rich culinary traditions from all over the world. I developed this recipe for a catering client on the west coast and it has been a hit wherever I make it....
Nuevo Tacos

Nuevo Taqueria

July 26, 2018 by asmeltz
The taco has its roots in Mexico as a folded open-faced sandwich with a variety of fillings and toppings between a corn or flour tortilla. The filling can vary from beef, chicken, pork, seafood, vegan to even insects or wherever...