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Corn Ravioli with Cinnamon-flavored Chorizo
Monday, November 2nd, 2009Corn Ravioli with Cinnamon-flavored Chorizo and Goat Cheese Sauce Mark Miller Red Sage Washington DC With its spicy filling, delicate corn pasta, and creamy sauce, this dish — a Southwestern version of pasta Alfredo — will wow guests. If you’ve ever made ravioli, the recipe will be a new twist on an old procedure. If [...]
Family tradition | Washington Examiner
Thursday, October 29th, 2009As chance would have it, he was hired by Mark Miller, one of the founders of the since-defunct Red Sage, a high-glam Southwestern eatery that took D.C. by storm in its early days. But a move to work as a sous chef for renowned Italian …
Seared Spicy Tuna with Mole from Chef Mark Miller
Monday, October 12th, 2009MARK MILLER IS ONE OF THE PIONEERS OF SOUTHWESTERN COOKERY. AT HIS NEW RESTAURANT IN WASHINGTON, RED SAGE, HE’S WOWING THE CITY WITH MODERN, WESTERN COOKING. HIS KNOWLEDGE OF INGREDIENTS, PARTICULARLY CHILIES, IS ENCYCLOPEDIC AS SHOWN WITH THE ENTRE – SEARED SPICY TUNA, WHICH BEGINS WITH THE SAUCE OR MOLE’.
Buben, Jeffrey
Tuesday, June 30th, 2009Jeffrey Buben Vidalia, and Bistro Bis Washington, D.C. http://www.vidaliadc.com With its country-manor motif and its dishes that draw on foods from the nearby Chesapeake Bay and surrounding Virginia farmlands, Vidalia has been an oasis for Washington, D.C., natives and an instant success for Jeffrey Buben since it opened in 1993. Buben has added Bistro Bis, [...]
Corn Ravioli with Cinnamon-flavored Chorizo and Goat Cheese Sauce
Thursday, April 16th, 2009With its spicy filling, delicate corn pasta, and creamy sauce, this dish — a Southwestern version of pasta Alfredo — will wow guests.
Almanac : Chef Elperin's cooking keeps Village Pub patrons coming …
Wednesday, January 25th, 2012Mr. Elperin graduated from the highly regarded Culinary Institute of America in New York before beginning his career working for Mark Miller at Red Sage in Washington, D.C. He gained valuable experience there, but headed west after …
Peninsula Foodnews: Hotel Luca & Cantinetta Piero Open in Yountville
Wednesday, January 25th, 2012Christopher Vacca, chef de cuisine at Cantinetta Piero, oversees the kitchen and the menus he created in collaboration with Jason Balestrieri, the executive chef for both Cantinetta Piero and Cantinetta Luca (Carmel, CA). Vacca has worked with several of the country’s most notable chefs including Mark Miller at Red Sage, Jean-Louis Palladin at the Watergate Hotel and with David Burke at Park Avenue Cafe. He has a firm understanding and love of Italian food, …
