The Prince's Bride

Every little girl dreams that her wedding day will be a fairy tale taken directly off the screen of Disney movie; shining like a princess, she walks down the isle in an elegant gown towards her Prince Charming.  Tomorrow, the world gets to witness American born actress Meghan Markle wed her own Prince, Prince Henry of Wales, or “Prince Harry,” to be exact.  Windsor Palace’s St. George Hall will host the 600 person reception, and while the menu hasn’t been confirmed yet, we hear that it will feature fresh produce, “bowl dishes,” canapés, and decadent desserts, such as truffles, macaroons, and an elegant elderflower-lemon cake. 

Unfortunately, England’s food reputation isn’t the best.  With classic dishes like Sheppard’s Pie or Banger’s and Mash, people have stopped looking at English cuisine as a high standard, even with the new wave of cooking styles popping up all over the country.  In this blog post we are going to give a Chris Brugler twist to some of these English classics. 


See you at the King’s Table,

CBC Team



"Fish & Chips"


  • Black Cod Filets
  • Light Asian Beer (Sapporo or Singha) | Rice Flour | Cayenne Pepper | Garlic Powder | Salt | Pepper | Vegetable Oil
  • Sweet Potatoes | Brown Sugar
  • Honey | Rice Vinegar | Miso | Soy Sauce | Ginger | Garlic | Sesame Oil


  1. Whisk together Beer and Rice Flour, adding in Cayenne Pepper, Garlic Powder, Salt & Pepper – Lumps are ok – Don’t over whisk!
  2. Place batter into the fridge to get as cold as possible before frying
  3. Slice sweet potatoes into thick strips and place into ice water 
  4. Heat Vegetable Oil until 375 degrees F
  5. Combine Honey, Rice Vinegar, Miso, Soy Sauce, Ginger, Garlic, and Sesame Oil – Mix well and set aside for dipping sauce
  6. Pat dry sweet potatoes and fry until lightly brown
  7. Remove fries and sprinkle with Salt, Pepper and Brown Sugar
  8. Take fish filets and dredge in batter from fridge
  9. Deep fry fish filets until golden brown (about 3 minutes), turning once
  10. Serve fried fish and sweet potato fries with Honey Miso Vinegar sauce


"Shepherd's Pie"


  • Lamb Shoulder cubed | Vegetable Oil | Salt | Pepper | Tomato Paste | Flour
  • Onion | Purple Carrots | Parsnips  | Garlic
  • Red Wine | Fresh Rosemary Sprigs | Bay Leaf
  • Yukon Gold Potatoes | Feta Cheese | Milk | Butter


  1. Preheat oven to 400 degrees F
  2. Pat down cubes of Lamb Shoulder and season with Salt & Pepper
  3. Add Lamb into pan of hot oil and sear on all sides – Remove from heat
  4. Add in chopped Onions and Garlic to same pan, loosening the lamb drippings with a few tablespoons of water
  5. Add in Tomato Paste once Onions are browned and stir for a few more minutes
  6. Add in seared Lamb and stir with flour until dissolved
  7. Add in Red Wine, Rosemary, and Bay Leave, bring to boil, and then simmer for about an hour
  8. Add in chopped Carrots and Parsnips and continue to simmer about 30 more minutes, until meat is tender and braising liquid is reduced to 50% from original amount – Sauce should have thickened up
  9. Remove Rosemary and Bay Leaves and spoon into individual baking dishes
  10. Boil Potatoes until fork tender
  11. Mash together Potatoes, Butter, Milk, Feta Cheese, Garlic, and Rosemary until creamy
  12. Pipe Mashed Potatoes over Lamb Filling
  13. Put individual Shepherd’s Pies into oven and cook for 25 minutes or until potatoes start to brown
  14. Upon removing from oven, let sit at least 15 minutes before serving
  15. Top with Feta Cheese Crumbles and a Sprig of Rosemary for garnish

Blue Cheese Beef Wellington

"Beef Wellington"


  • Frozen Puff Pastry Sheets | Flour | Eggs
  • Baby Bella Mushrooms | Extra Virgin Olive Oil | Garlic | Fresh Thyme | Fresh Rosemary | Unsalted Butter | Onions | Marsala Wine | Salt | Pepper
  • Fresh Spinach | Slices of Blue Cheese
  • Filet Mignon


  1. Roll out Puff Pastry until ¼ inch thin and put back into freezer
  2. Marinate Mushrooms in Olive Oil, Garlic, Thyme and Rosemary for 2 hours
  3. Once marinated, sauté Mushrooms over medium heat until browned
  4. Remove from heat, chop Mushrooms once cool, and place in fridge
  5. Add Butter and chopped Onions to Mushroom pan and sauté until brown
  6. Add in Marsala Wine and simmer until most of the wine has cooked off
  7. Place onions and Mushrooms in blender and mix into paste
  8. Squeeze or cook off any liquid from paste
  9. Sautee Spinach in Butter over medium in new pan
  10. Once Spinach is wilted, remove from height and put into Ice Water bath to stop cooking process and then press out as much moisture as possible
  11. Slice block of blue cheese
  12. Season Filet Mignon with Salt & Pepper and Sear quickly
  13. On Cling Wrap, spread out Mushrooms paste and Spinach
  14. Place Filet Mignon in middle of Cling Wrap and top with Blue Cheese
  15. Tightly roll around Filet Mignon and chill for 20 minutes
  16. Take your puff pastry out of the freezer and place unwrapped fillings into middle of the pastry
  17. Using an egg wash as “glue”, roll pastry around to seal fillings
  18. Chill for 5 minutes in the refrigerator
  19. Cover entire Wellington with egg wash
  20. Score top of Wellington for design purposes
  21. Bake at 425 degrees F for 20-25 minutes or until crust is rich and golden in color
  22. Cut thick slices and enjoy