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Continue reading →: Gluten-Free Pecan & Cranberry TartletsGluten-Free Pecan & Cranberry Tartlets Individual tartlets with a crisp gluten-free crust, a buttery maple-spiced pecan filling and bright bursts of cranberry — elegant, seasonal, and perfect for a ladies’ luncheon. Recipe includes a quick homemade crust, the pecan-cranberry filling, and a light maple whipped cream option. Yield: 12 tartlets…
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Continue reading →: Apple Fennel Soup with Fried Fennel Slivers & Homemade Crème FraîcheApple Fennel Soup with Fried Fennel Slivers & Homemade Crème Fraîche Apples and fennel are a classic autumn pairing—sweet, aromatic, and beautifully complementary when roasted. Roasting coaxes out the natural sugars in both ingredients, deepening their flavor and bringing warmth and complexity to this elegant fall soup. The apples offer…
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Continue reading →: Chestnut-Stuffed Chicken Roulade with Maple-Glazed Carrots, Sautéed Swiss Chard & Morel SauceChestnut-Stuffed Chicken Roulade with Maple-Glazed Carrots, Sautéed Swiss Chard & Morel Sauce A refined, gluten-free fall luncheon entrée that celebrates Virginia ingredients. Tender chicken roulades are filled with a savory chestnut-apple stuffing, finished with an elegant morel cream sauce and paired with sweet maple carrots and bright sautéed Swiss chard.…
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Continue reading →: Persimmon Cheesecake with Toasted Almond Crust & Persimmon JellyNo-Bake Persimmon Cheesecake with Toasted Almond Crust & Persimmon Jelly Yield: one 8–9″ cheesecake (12–14 slices) OR 12–16 individual portions • Make-ahead: 1–2 days ahead (jam & crust) Persimmons & Fall. Persimmons are a quintessential autumn fruit — their honeyed sweetness and lush orange color evoke harvest season. When fully…
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Continue reading →: Foie Gras with Peanut Butter–Miso & Blood Orange JamFoie Gras with Peanut Butter–Miso & Blood Orange Jam on Mini Toasts Yield: ~12–15 canapés • Active time: 30–40 min • Advance prep: jam & paste 1 day ahead Introduction. Foie gras is one of French cuisine’s most luxurious ingredients — rich, silky, and deeply savory. This recipe turns the…
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Continue reading →: Crispy Pork Belly with Maple GlazeCrispy Pork Belly with Maple Glaze Yield: 6 servings • Active time: 45 min • Total time: 6–14 hours (includes overnight drying) Intro — why baking soda & drying the skin: To achieve the signature crackling on pork belly you want the skin to be as dry as possible and…
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Continue reading →: Broccoli Cheddar Cottage Cheese QuicheBroccoli Cheddar Cottage Cheese Quiche Serves: 6–8 • Prep: 15 minutes • Cook: 40–45 minutes • Difficulty: Easy Intro: Brushing Dijon mustard on the crust before you add the filling does more than flavor the quiche — it creates a thin tacky barrier that helps repel moisture from the custard…
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Continue reading →: Italian Beef Sandwich with Fortified Beef JusChef’s Italian Beef Sandwich with Fortified Gelatin Jus Chicago-style Italian beef is a sandwich that captures the soul of the city—messy, rich, and unapologetically satisfying. Popularized by spots like Al’s Beef and recently reignited in pop culture through The Bear, it’s a dish that thrives on depth and intensity. My…
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Continue reading →: Rigatoni with Short Rib Tomato SauceRigatoni with Short Rib Tomato Sauce A luxe, comforting pasta that turns leftover braised short ribs into a rich, elegant weeknight or dinner-party dish — perfect for AdmiralsTable.com. Serves: 4 | Prep: 15 minutes | Cook: 30 minutes Reimagining leftovers is one of the quickest ways to create something impressive…
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Continue reading →: Chicken, Sausage & Scallop JambalayaChicken, Sausage & Scallop Jambalaya Serves: 6 | Prep Time: 25 minutes | Cook Time: 50 minutes Introduction Jambalaya is one of the most beloved dishes to come out of Louisiana’s Cajun and Creole kitchens — a melting pot of bold flavors and cultural influences. At its heart, it’s a…
Hello,
I’m Gary
Welcome to Admiral’s Table — where comfort meets creativity in the kitchen. I’m a Navy chef with a passion for crafting approachable, flavor-packed recipes that bring people and Nations together, whether you’re cooking for a crowd or just two at home. Here, you’ll find dishes inspired by my events, my time as a personal chef, and my love for simple ingredients that tell a story. Pull up a chair, grab a deli cup of coffee, and let’s make something delicious together.
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