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Food & Entertaining

Simply Sizzling

Author: Monica Skrautvol
Issue: October, 2007, Page 206
Photo by Werner Segarra

BRIE AND PEAR QUESADILLAS

With a mission to plan a Western-style alfresco feast, we called on the chef at Garland’s Oak Creek Lodge, an early-1900s Sedona homestead known for its culinary delights. The result: a mouthwatering menu of dishes that are easily prepared grillside.

MENU
BRIE AND PEAR QUESADILLAS

SOPA DE POSOLE

SOUTHWEST-STYLE SALAD WITH
AN ORANGE, CHILE AND MINT
VINAIGRETTE


ROAST PORK TENDERLOIN WITH
OAXACAN MOLE VERDE


BLACK BEANS WITH COTIJA

PAN-ROASTED VEGETABLES

GARLAND’S APPLE CRISP WITH
VANILLA CREAM


BANJO BILL’S ANTICIPATION
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