The Grand Table @fontSize>
Recipes from Around the World @fontSize>
Bea Tollman's Honeycomb Ice Cream
A Crunchy, Chewy (and Famous) Family Favorite
“My children say that this is my signature dessert, and it is now a Red Carnation institution. We come from a long line of sweet eaters and ice cream connoisseurs. One day early in my cooking career, I mixed the two when we opened the Blue Fox Restaurant at The Oxford Hotel in Johannesburg...” –Bea Tollman, Celebrity Chef & Founder of Red Carnation Hotels
Bea Tollman's Chicken Soup
A classic traditional soup, with a family history...
“I learned this recipe from my grandmother, and that the secret to a great chicken soup is to use all the bones (and a few feet too), and let it cook slowly over a long period of time. Reduce. Reduce. Reduce.” – Bea Tollman, Celebrity Chef & Founder of Red Carnation Hotels
Sweet Lemon Scones
A delicious variation on tradition
We love this recipe for lemon scones. They’re delicious served right out of the oven, and pair well with jam, butter, or traditional clotted cream. Biting into a hot, freshly baked scone, it’s easy to see why this Scottish pastime has become a favorite treat the world over!
The Traditional German Meatballs in Creamy Caper Sauce
Königsberger Klopse began as a specialty from the once long standing Prussian Empire. It was named after the city of Königsberg, then the capital of East Prussia; today known as Kaliningrad, Russia. While the dish is traditionally served with potatoes, the zesty ingredients, lemon and capers, seem strange in German food. Don't be deterred though, this dish is very common in Germany!
Spaghetti alle Vongole
(Linguine with clams & zucchini)
“This Italian dish is part of a traditional Neapolitan cuisine. It is very popular throughout the Campania region and is also popular in Rome, and is certain to be popular with you.” – Manuel Marquez, Senior Executive Chef in Naples