Thomas Cuisine Management

Gourmet Recipes from our Chefs

At Thomas Cuisine, our chefs are truly masters of their craft; they work hard, they play hard, and they use their culinary insight to artfully create food that is not only beautiful, but well-balanced between indulgent taste and nutrition. This week  in Boise, Idaho TCM employees from the Treasure Valley came together at a newly created venue called JUMP (Jack’s Urban Meeting Place). This new architectural offering does more than grace the skyline of Boise; it provides a meeting place for anyone and everyone to come together and enjoy what they value. In this instance, our regional employees were able to meet for some really great cuisine and catch up outside of the hustle and bustle of our everyday work. Our chefs made some beautiful offerings, and even decided to share some of their favorite recipes with us from the event. We hope you enjoy these flavorful offerings as much as we did!



Pork and Potato

1 lb. pork belly

1 sweet potato

¼ cup toasted and crushed hazelnuts

1 purple potato

1 tbsp. pickled fennel

1 tsp pickled horseradish.

¼ cup chopped mixed herbs, (parsley, oregano, thyme, tarragon etc…)

Braise pork belly at 250 for 4 hrs. until tender. And fat has rendered.

Allow to cool and dice into 1 inch cubes.  Season with salt, pepper, herbs and hazelnuts.  Bake at 400 until crispy

Roasted sweet potato until tender, peel and puree.

Thinly slice blue potato on mandolin, line well lubricated muffin liner, insert matching muffin liner and bake at 350 until potato is crisp and holds shape.

Pipe sweet potato into center of potato basket, place pork belly then top with fennel and horseradish

Steelhead Ceviche with smoked sturgeon

1lbs steelhead filet (frozen, thawed) diced

.5 lbs. smoked sturgeon diced

2 tbsp. diced shallot

2 tbsp. chopped dill

1 tsp caviar

½ cup lemon juice

¼ tsp salt

¼ tsp white pepper

Combine steelhead with lemon juice, salt, pepper, shallot, dill, for 30 min.  Drain liquid and mix with sturgeon, top with caviar

Beet and Rye Skewers

2 lbs. beets with tops

1 loaf dark rye bread

½ cup olive oil

1/2 cup spicy mustard vinaigrette

1 cup yogurt cheese crumbled

2 tbsp. fried onion powder (recipe to follow)

Remove tops from beets and set aside.

Roast beets for 1 hr. at 350 until tender.

Peel and cold smoke for an additional hour.  (smoking can be skipped if not desired)  Cut beets into 1 inch cubes

Cut bread into 1 inch cubes

Heat 1 tbsp. of oil at a time and crisp bread in pan, working in small batches.

Blanch beet tops and chill in ice water. Drain well and julienne leaves.  Toss leaves with dressing and cheese.

On skewers place 1 beet cube and 1 rye crouton.

Place 1-2 tbsp. of salad on small plate and top with skewer.

Sprinkle onion powder on skewer and serve

Blueberry and mascarpone

1 cup blueberries

2 tbsp. honey

.5lbs dry ice (crushed)

¾ cup whipping cream

1 cup mascarpone

Pinch salt

1 tbsp. powdered sugar

In a large bowl add dry ice, add smaller bowl into middle and add blueberries, loosely cover for 30-60 min. meanwhile whip mascarpone, sugar and cream to stiff peaks.  Freeze and add blueberries and drizzle with honey.

TCM Signature Fruit & Fiber Preserve

1 lb prunes

1 lb raisins

1 lb dried figs

4oz dried senna leaves

1 cup brown sugar

1 cup fresh lemon juice

Add two cups boiling water to Senna tea, allow to steep for 5 minutes. Strain tea, combine strained tea prunes, raisins, and figs.  Bring to boil for 5 minutes. Remove mixture from heat, add sugar and lemon juice.  Allow to cool. Using a food processor puree mixture until smooth.  Puree in batches, based on food processor size. Use within two days or freeze remaining mixture for later use. Fruit & Fiber Preserves can be eaten directly off of the spoon or spread on toast or bread like jam or jelly & can be mixed with hot water to make a drink.