pecorino tuscano

Recipe: Red Stag Supper Club's Corn Puree

This recipe comes directly from Brian Hauke, Head Chef at the Red Stag Supper Club. His corn puree absolutely delighted the guests who ate it with house made tortelloni, mushroom duxelle, and pecorino tuscano (pictured here) at our monthly local food dinner. Now you can make it yourself:
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Recap of the 7/29 Simple, Good, and Tasty Dinner at the Red Stag Supper Club

What a fun night we had at the Red Stag Supper Club in Minneapolis! The room was gorgeous, the food was superb, and the company was best of all. The photos, taken by my friend, fellow foodie, and excellent blogger Kate Sommers of Les Petites Images, tell the story way better than I can.

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