Friday, March 18, 2011
Friday, February 25, 2011
Another great goat cheese by Westfield Farm. Bluebonnet is a surface ripened goat blue cheese. It definitely has blue qualities with the same creamy quality of chevre. The cheese is milky, clean and bright with notes of citrus and finishes with a hint of black pepper.
Saturday, November 20, 2010
Wednesday, November 17, 2010
I have been bringing in whole pigs from a farm called Brambly Farms. The farmers, Ted & Sandra raise some of the most beautiful animals I have seen, mostly all heritage breeds.They really care about what they do and it shows. A smiling pig is always a good tasting pig. I have been utilizing the belly for bacon. Here is one of the dishes we incorporated the bacon into.
Roasted Beets, Apples, House Cured Bacon, Buttermilk Ranch, Arugula.
Picture taken by Tiffany Smith
Thursday, July 22, 2010
Saturday, July 10, 2010
While growing up I was a vegetarian for 10 years. Why? I don't remember. I guess it's because I have always been a bit crunchy. I know a lot of chefs get annoyed when a vegetarian comes into dine. For myself, I look at it as a challenge. How do I create something that is going to excite and taste amazing without meat? I just put this dish on the new summer menu, and it is turning out to be one of the best sellers. Ricotta stuffed squash blossom / House made spaghetti / Slow roasted tomatoes / Fennel and pollen.
Tuesday, July 6, 2010
These cilantro blossoms are from the roof top garden. They have great flavor. They taste of cilantro with a hint of sweetness from the nectar. We let some of the plants go to seed. The fresh coriander seeds are also pretty amazing. Things always seem better when grown yourself.