Chef Profiles
Charlie Palmer
Since the beginning of his celebrated career, James Beard Award winning chef Charlie Palmer has received critical acclaim for his signature progressive American cooking. Influenced by his childhood experiences working in his family's vegetable garden, Palmer was an early advocate of farm over factory food. In 1988, he made a commitment to creating dishes featuring regional American ingredients at his landmark restaurant, Aureole. Over the years, Palmer has combined his creative cooking spirit and flair for business to open 12 notable restaurants across the country, a growing chain of food-forward wine shops and award-winning boutique hotels.
Charlie Palmer's Recipes
- Charlie Palmer's Miniature Chanterelle Mushroom and Roasted Walnut Tartlets
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- These small tarts boast the rich flavor of Cognac, tarragon and wild mushroom. Read More
- Charlie Palmer's Parsley Walnut Butter
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- Versatile parsley walnut butter adds smooth, nutty flavor to dishes such as Miniature Chanterelle Mushroom and Roasted Walnut Tartlets. Read More
- Charlie Palmer's Seared Chicken Liver Canapes with Walnut Conserve
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- Honey-glazed walnuts in a conserve of wine and figs add sweet and savory to tasting course of chicken livers on baguette toasts. Read More
- Charlie Palmer's Seared Duck with Roasted Walnuts and Green Olive Tapenade
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- Fresh walnut and olive tapenade is the perfect complement to this succulent duck first course. Read More
- Charlie Palmer's Spicy Lamb Sausage & Walnuts in Phyllo Pastry Triangles
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- Flavorfully seasoned lamb and walnuts in thin rich pastry make for tempting finger food. Read More
- Charlie Palmer's Tea Sandwiches of Filet of Beef, Spiced Walnuts & Watercress
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- A coating of roasted walnuts and Roquefort cheese adds an outside crust to these triangle-shaped sandwiches. Read More
- Charlie Palmer's Three Bean Salad
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- Flageolets, black beans and haricot vert with savory seasoning and toasted walnut pesto make enticing lettuce wrap finger foods. Read More
- Charlie Palmer's Walnut Coated Crisp Olives
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- Toasted walnuts and breadcrumbs give flavor, texture and a new menu use for olives. Read More
- Charlie Palmer's Walnut, Black Pepper and Cumin Crusted Monkfish
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- A coating of walnuts, pepper, cumin and salt give flavor and nutty texture to monkfish first course. Read More
