local. seasonal. sustainable.
Impress your guests with salt-crusted baked ffish and caramelized onions. Caramelized vegetables are extravagant, and none are moreso than small, fresh, juicy onions which you will want to serve as a first course. As for the fish, it emerges from the salt tender and moist; you can use this technique with many a fish (and …
The Best Caramelized Onions – Fish Baked in Salt Crust – Pickled Garlic – Lemon Oil Read More »
Embrace the season with a spring menu featuring rabbit, sorrel fava beans and turnips. You will LOVE this menu because it’s not just bright and fresh to look at, but it will bring your palate alive!!! And it’s a real turning of the season as all sorts of new things come into the market. If …
A Perfect Blend of Flavors: Hangar Steak and Horseradish! Asparagus, finally! I don’t jump on the first asparagus I see, because I want mine as local as possible and now it’s here. Our recipe is a different way to serve asparagus, as each shape gives a slightly different intensity of flavor that will surprise! As …
Asparagus Three Ways – Hangar Steak with Horseradish Read More »
Fancy spring meal with Poulet de Bresse and artichokes. Here we’re doing a real classic that makes a nod to spring with the morels. Traditionally, this chicken dish was made with Poulet de Bresse, a pampered bird that is cared for like a baby from the time it is hatched to the time it is …
Artichokes in the Roman Style – Chicken with Morels Read More »
