Many families are preparing to come together this Easter weekend to celebrate the holiday. Rede to Cater Victor Rede stopped by the NM Living Local set to offer advice and whip up delicious Easter dishes.
Friday Victor Rede made Australian French cut rack of lamb seasoned with olive oil rosemary garlic salt and pepper.
- Olive Oil
- Salt and Pepper
- Portabello mushrooms
- Red Wine
- Greyere cheese
- Chopped garlic
- Cut lamb into individual chops
- Marinate overnight in olive oil rosemary garlic and seasoning
- Sauté bacon onions and garlic deglaze with red wine stuff into mushroom caps top with Greyere cheese and bake for 15 minutes at 350 degrees
Chef Victor Rede and his staff offer professional and full-service catering. They specialize in personalized menu development to fit any occasion. Chef Victor Rede is a master of Ice Carvings. He creates unique, one of a kind artistic sculptures of ice blocks to beautify and detail your event. They develop exquisite and expertly planned buffet and plated style caterings.