In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Dominick Riggio from Staxx New West Bar & Grill prepares Gung Bao Beef Tenderloin.

Click here for Dominick Riggio's Profile

Gung Bao Beef Tenderloin

10 ounces Beef Tenderloin cut into 1-1/2 inch cubes
2 Large Vine Ripened Tomatoes cut into wedges
6 Large Crimini Mushrooms cut into wedges
1 cup Basmati Rice
2 Tablespoons Garlic (chopped)
4 Tablespoons Fresh Ginger (chopped)

In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Dominick Riggio from Staxx New West Bar & Grill prepares salmon provencal.

Click here for Dominick Riggio's Profile

Angel Hair Pancake

1/4 pound Cooked & Cooled Angel Hair Pasta
1 Whole Egg plus 1 Egg Yolk
1/2 cup Shredded Parmigiano Cheese
2 Tablespoons Fresh Italian Parsley (chopped)
1/4 cup Olive Oil

In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Kate Rench from Cafe Diva prepares grilled pierogies.

Click here for Chef Kate Rench's Profile

Grilled Butternut squash and Haystack Goat Cheese Pierogies

Pierogie Dough

3 cups AP Flour
1 egg
2 tblsp. melted butter
3/4 cup luke warm water
1 teaspoon salt

Stuffing:

In this episode of Rocky Mountain Chefs, sponsored by DCS by Fisher & Paykel, Chef Daniel Joly from Mirabelle Restaurant prepares chanterelle ragout and dover sole.

Click here for Chef Daniel Joly's Profile

Ingredients:

Chanterelle ragout with acorn squash ravioli:

Ravioli:

1-pound AP flour
1 egg
2 oz extra virgin olive oil
4 oz water
Salt and pepper

Preparation: