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Prime Grill Exclusive Recipes for your Passover Meal


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Wine and dine your guests this holiday, in the comfort of your own home.

Chef David Kolotkin, executive chef of The Prime Grill in New York City, brings his passion and innovation to your table this Pesach. Learn the secrets behind the unique flavors and flare Prime Grill diners enjoy. Chef David’s love for cooking didn’t sprout in a commercial kitchen. They were born in his childhood home, enjoying his mother’s delicious home-cooked meals and bonding moments with his parents in the kitchen. There, his deep respect for food grew, leading to his illustrious culinary career. Now, this Pesach, find that same inspiration—in your own home, around your own table with these recipes:

Chilean Sea Bass Mousse Wrapped with Smoked Salmon with Horseradish Lemon Aioli

Sweet and Sour Beets with Basil

Dry Rubbed Double Cut Veal Chop for Two

Sweet Potato Soufflé

Wine Recommendation: Domaine du Castel Petite Castel

A full bodied white win such as a Viognier would definitely work well with the sea bass, souffle, and veal chop, but a medium bodied red wine might work a little better and be a more festive option.  Pinot Noir has a lighter body and higher acidity than big red wines (Cabernet or Merlot) and will complement the subtle flavors found in this fish appetizer and veal main rather than overwhelm them.

Enjoy a gourmet dinner at home.

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