In this episode of Atlanta Chefs, sponsored by DCS by Fisher & Paykel, Chef Tyler Westbrook prepares funghi fritti.

Funghi Fritti

14oz Mixed, large chopped, exotic mushrooms (portobello, crimini, shiitake)
2 cups white rice flour
Water to consistency
3 T chopped rosemary
1 T Salt
White Truffle Oil for garnish
1 qt canola oil for frying

In a mixing bowl combine rice flour, 2 T rosemary, 1 T salt, and cold water to the consistency of pancake batter.

Toss mushroom with enough batter to evenly coat.

Chef Tim Creehan's recipe for Grilled Vegetable Salad using Original Grill Plus.

Click here for Chef Tim Creehan's Profile

Ingredients

1 zucchini
1 yellow squash
8 asparagus spears
1 yellow onion
1 portobello mushroom
1 red pepper
4 tablespoons Grill Plus
8 oz. feta cheese
6 Romaine leaves
1 tbsp olive oil

Procedure

In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Michael Weist from Samplings Restaurant prepares a vine-ripened tomato tower.

Click here for Chef Michael Weist's Profile

Vine Ripened Tomato Tower with Basil Pesto, Roasted Garlic, Goat Cheese Coulis and Shaved Fennel

For the vine-ripe tomato: