Wednesday, December 30, 2009
Monday, December 21, 2009
It was a great honor to cook at the Beard House last April. Rich and I were invited back to do another dinner in March 2010 with Jorge Ordonez. Who by the way has some amazing wines. I am looking forward to another visit. Foie Gras Torchon / Bacon & Vinaigrette / Chared Scallion / Pain Purdu
Friday, December 11, 2009
The new blue cheese on our cheese board is Berkshire Blue. I have to say it is my favorite blue. It's made from unpasteurized milk, which makes a better cheese. Due to the seasons, each wheel we have received has been completely different. Read more about it here.