The Courvoisier cream sauce gives it a rich flavor you won't find in the more common pastas served around here," says Russell Busch, executive chef for Axel's at Prestwick in Woodbury.
The sauce is one of the many details that brings "Russell's Club Champ Pasta" to delicious heights.
Busch said he prides himself on bringing French flavors and influences to his kitchen. This distinction is unique because the location is owned independently of the corporate Axel's locations. This independence allows Busch to create dishes that cater to the requests and tastes of Woodbury patrons.
"Russell's Club Champ Pasta" was a test offering which became a regular menu feature due to popular demand. Since then, it's become one of the most popular dishes at the restaurant. With a blend of scallops, crab, garlic, cognac sauce and fettucini, it's not difficult to see why.