Chef Deborah VanTrece brings a Southern twist to a traditional Dutch Baby by adding bacon, lettuce, and tomato to the Dutch Baby "pancake" and serves it alongside a colorful asparagus, pea, and radish salad.
Chef Deborah VanTrece combines the flavors of Morocco, Tunisia, and Louisiana by making savory cheddar cheese grits topped with "eggs in purgatory," a dish made with spicy tomato sauce, similar to and inspired by Shakshuka.
Chef Deborah VanTrece makes a southern-style Fried Chicken Monte Cristo served with a cranberry sauce, inspired by and similar to a Croque Monsieur, a delicious warm French ham and cheese sandwich.
Chef Deborah VanTrece makes a smothered chicken gizzard poutine, which mixes traditional, Southern fried chicken gizzards with French-Canadian fries, gravy, and cheese curds for a decadent global meal.
Chef Deborah VanTrece makes a classic German dish of smothered chicken meatballs and Spaetzle inspired by the traditional Southern meal of chicken and dumplings.
Chef Deborah VanTrece makes a soulful Southern twist on Steak Diane, a pan-fried beef steak, by adding Cajun spices to the marinade and serving it with Foie Gras and Creole dirty rice.
