Unique and flavorful recipes from Chef Patrick Karvis at TapHouse Kitchen

Cashew chicken salad sandwich
Serves 4
For the chicken salad
4 cups roasted and shredded chicken
1 stalk celery - fine diced
.25 cups fine diced red onion
1 cup mayonnaise
1 splash red wine vinegar
.25 cups toasted and salted cashews
.5 cups dried cranberries
.5 cups sliced red grapes
1 pinch minced garlic
1 oz. honey
1 bunch hydro watercress
.5 cups mandarin wheat beer from uncle bears brewery
4 ea. Challah buns from wildflower bread company
Salt and pepper to taste
Combine ingredients together then place some of the chicken salad on top of the toasted bun to make a sandwich, toss the watercress with the vinaigrette and then on top of the chicken salad. Put the top bun on and enjoy.
For the vinaigrette
4oz. mandarin wheat beer
1 oz. orange juice
1 oz. rice wine vinegar
Splash of Dijon
Splash of honey
1 tsp. minced garlic and shallot together
1 cup olive oil
Salt and pepper to taste
Combine all ingredients together in a blender and puree until smooth.
Executive chef
Patrick Karvis
Taphouse Kitchen 

Sweet and sour salad, baby kale, radish, fennel, oranges, quinoa, granny smith apple and a sesame balsamic vinaigrette
Serves 4
1.5 lbs. organic baby kale
2 ea. Granny smith apple - julienne - on a mandolin
2 cups cooked quinoa
2 ea. Oranges - segmented and seeded
1 large bulb of fennel, sliced very thin - use mandolin
.5 cups sliced thin breakfast radish
For the vinaigrette
1 cup balsamic vinegar
1.5 cups olive oil
1 oz. sesame oil
1 oz. honey
 1 Tsp. Dijon
1 tsp. minced garlic
1 tsp. minced shallot
1 tsp. chopped chives and chervil mixed
Place all ingredients into a blender and puree until smooth. Season with salt and pepper.
Place all salad ingredients into a mixing bowl and toss with the vinaigrette.

Executive chef
Patrick Karvis
Taphouse Kitchen 

TapHouse Kitchen
6137 N. Scottsdale Rd. (Hilton Village Shopping Center)


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