We're bringing the Big Red Kitchen to your kitchen!
Led by Executive Chef Michael Rizzo, The Club offers both al a carte and private dining. Our Big Red Kitchen (BRK) page includes Issues of BRK Recipe Books. Each issue features recipes from our kitchens and guest chefs along with cooking & entertaining tips, drinks. Meet our chefs, vendors, winemakers, and incredibly talented alumni we collaborate with on some of our favorite programs!
Chef Rizzo's New York Cheesecake Recipe:
Issue #4 Featuring:
Main Dish - California Style Chicken Burger
Julian Plyter, Co-Founder of Melt Bakery - Peach-Rosé Granita
Issue #3 Featuring:
Main Street Meats - "Wild Boar Carnitas"
Coach Farm - "Goat Cheese Pizza"
Issue #2 Featuring:
Cornell Reunion Special - "Hot Truck!"
Desserts - "Nonna's S Cookies"
Issue #1 Featuring:
Appetizer - "Chef Rizzo's Classic Crab Cakes"
Main Dish & Side Options - "Big Red Tap & Grill Meatloaf"