The Warriors Table
Poulet à la Moutarde is a classic French dish of golden chicken simmered in a rich Dijon and wholegrain mustard sauce with white wine, brandy, cream and fresh herbs. It sounds fancy, but it is surprisingly simple to make.
Cacio e Pepe is a deceptively simple Roman pasta made with cheese, pepper, and pasta water but getting a smooth, creamy sauce without clumping requires the right technique. This elevated version uses toasted Boreal Pepper and a chef-style two-pan method for perfect results every time.
There’s something magical about perfectly seared scallops, the golden crust, the buttery finish, the delicate sweetness of the sea. In this recipe, we elevate them with fresh thyme, our Traditional Warriors Blend, and a finishing touch of Boreal Pepper for brightness and depth.
A deeply savory pork loin layered with sweet caramelized onions and fig balsamic for one of the most tender, flavorful dinners you can make.