Featured Favorites: Top Chef
Welcome to Featured Favorites, a special feature with a goal of highlighting the diversity of thought and interest on the Yeske Buie team and in the Yeske Buie community at large.
You may already know that the Yeske Buie culture has a deeply engrained set of core values. In addition to these values, we also have a set of unofficial “core values” that include…
Enhancing relationships is at the heart of what we do, and we find that sharing a meal with someone is a meaningful way to connect. This is just one of the many reasons that Eat Big resonates with us so deeply – we could go on and on about the individual and collective memories we have that revolve around a shared meal!
For this edition of Featured Favorites, we asked our team the following question:
What’s your go-to culinary masterpiece? Share the reviews and the recipe!
While our go-to dishes vary – some are sweet, some are savory, some are family recipes, and some are born from meal prep services – one thing is clear… the Yeske Buie team loves to EAT BIG! We’ve shared some of our favorite dishes below. To learn more about a dish that catches your eye, hover over the image for a brief story behind the dish and the recipe (although not all dishes include the recipe – there’s some family secrets that can’t be revealed!). And be sure to let us know your go-to culinary masterpiece using the form at the bottom of the page. You don’t have to twist our arms to get us to try a new recipe.
Filet Mignon from the Local Butcher
“On some special occasions, my mom and I will shop at Heywood’s Provision Company, a local family-owned butcher in Marietta, GA, for some filet mignon and their amazing seasoning salt. We coat the thick filets in the seasoning blend, sear them in a cast iron pan with butter and rosemary, and then finish the steaks by placing the cast iron pan in the oven, occasionally pausing to spoon the butter and rosemary from the pan over the steaks. Pair these incredible steaks with a fresh Caprese salad (sliced mozzarella, basil leaves, and sliced tomato drizzled in balsamic vinegar of Modena) and oven-roasted Brussels sprouts, and you have yourself one of the best meals you’ve ever eaten!” – Ryan Kelly
Kimchi-Jjigae (Kimchi Stew)
“My current go-to culinary masterpiece is a Korean dish called Kimchi-Jjigae, otherwise known as a Kimchi Stew. I have always wanted to learn to make more Korean dishes, and I saw my move to San Francisco to be the perfect opportunity to experiment in the kitchen. The recipe is quite easy! First you cook your preferred choice of meat (I prefer pork belly) in sesame oil. After the meat looks almost fully cooked, throw in a couple cups of cut kimchi, and let it cook for another minute. Then you’re going to add 2 cups of Kimchi juice (this is the excess juice from the Kimchi that is left within the jar). Let the soup boil for a few more minutes, then proceed to add tofu, green onions, and rice cakes. I have to say, I was incredibly impressed with the first one I ever made. I have practiced making this more and more, and every time it tastes better and better!” – Rachel Shin
Grilled Steak and Twice Baked Potatoes
“I like to keep it simple. Dress the steak with olive oil, salt, pepper, and sugar, and have a little butter on hand to baste the steak while grilling. For the potatoes, bake them in the oven until tender, then cut them in half length wise, hollow them out, and put the insides in a bowl. While the potatoes are cooking, sauté onions in butter. Add the onions, butter, salt, pepper, and a mix of gruyere, gouda, and sharp white cheddar cheese to the bowl of potatoes. Mix well and fill the potato shells with the mixture. Bake again until hot.” – Yusuf Abugideiri
Coconut Risotto with Seared Scallops and Basil Ice Cream
“One of my husband’s favorite meals ever was a coconut risotto with seared scallops and basil ice cream at Maple Ave Restaurant. The combination of the warm risotto, salty, crispy scallops, and cool ice cream was divine. You can also make this easier by buying basil ice cream or making a quick ice cream with basil simple syrup and cool whip.” – Lauren Stansell
Lumpia (Crispy Filipino Spring Rolls)
“My culinary masterpiece is making lumpia, a crispy spring roll dish popular in the Philippines and across East Asia. I have a reliable recipe that I learned from my Grandmother – my whole team in San Francisco can vouch for it.” – Dorothy Navales
Spaghetti and Meatballs
“While I am not the best cook in the kitchen (my wife is!), I thoroughly enjoy making any sort of pasta dish! Whether that may simply be spaghetti and meatballs or chicken sausage with vodka sauce, you can never go wrong with pasta! Oh, and never forget the parmesan cheese.” – Cole DeLucas
Broiled Salmon with Greek Seasoning
“This is one of my favorite, super easy meals to make – so delicious and quick! Drizzle salmon filets with olive oil and fresh lemon juice, sprinkle with Greek seasoning (this stuff is AMAZING, I put it on so much), broil for desired doneness (I prefer my salmon medium-rare so I generally broil about 8-10 minutes and check), and serve with roasted veggies, mashed potatoes, rice, pasta, on a salad or whatever your heart (stomach) desires!” Lauren Stansell
Chocolate and Peanut Butter Cake
“I really enjoy baking cakes and cupcakes, and have tried at least half of the recipes in Mandy Merriam’s cookbook, Cake Confidence. One of my favorites is her chocolate cake with whipped peanut butter buttercream – YUM! I think my family and friends have enjoyed this new hobby as much as I have!” – Lauren Mireles