• Chef de Cuisine, Bon Appetit
• Former Luxury Resort Chef and Instructor
• World cuisine inspired by travel to over 40 countries
• Graduate, Culinary Arts School Kathmandu
Chef Prakash has revamped this recipe based on customer feedback.
Tender pieces of local grass fed beef in rich creamy red wine sauce, served with fettucine pasta. A classic.
Northwest grass fed organic beef, onion, garlic, mushroom, Washington Merlot red wine, fresh cream, tarragon, thyme, parsley, vegetable oil, fresh egg fettuccine pasta, salt, black pepper