Binny's Blog

After you've mixed up a Chicago Cocktail, courtesy of our resident Mixologist, try another Chicago invention, Shrimp DeJonghe. It's decadent but simple and was created in Chicago at the DeJonghe Hotel.

The Demo Kitchen realizes that we don’t give much love to the vegetarians out there, so we thought we would throw you a nonanimal-based bone by highlighting asparagus season with this quick and tasty pasta. This dish is super flexible so you can add a protein like shrimp or chicken.

Bright, citrusy ceviche is the ultimate refreshing starter for a dinner party whether served in a bowl or as a tostada. It also makes a fantastic addition to any Cinco de Mayo buffet when served with crunchy tortilla chips.

Quiche is delicious for breakfast, lunch, or dinner and always welcome at the brunch table. For this version we decided to combine shrimp, a stalwart of the brunch buffet, with the fresh spring flavors of asparagus and chives.

The Demo Kitchen likes things on the modern tip but when it comes to Mardi Gras, we like to kick it old school. Here are our spins on a combo of classics.

Think of Cicchetti as Venice's version of tapas. This flavorful and easy to make shrimp dish is delicious served at room temperature with some crusty bread to sop up all of that wonderful marinade.

There's nothing like a hearty shrimp appetizer to really start your dinner party off right. Chef Scott's grilled shrimp with caramelized pineapple salsa will leave your guests with the most fulfilling sweet and savory experience they've ever had.