Some of what’s happening at work.
Venison Loin seared in olive oil, then roasting in butter, rosemary, sage, and thyme.
The finished dish. With cider-mustard demi glace, warm Brussels sprout and apple slaw, and chestnut bread pudding.
Crispy duck confit, orange-green peppercorn glaze, and sweet potato-chorizo cassoulet.
Vegetarian Sampler. Eggplant meatballs, tabbouleh, falafal, and lentils. Along with tahini, hot sauce, and yogurt.
Grape leaf wrapped swordfish, gigante beans, farro-olive salad, pickled caper berry, charred lemon.
Handmade orecchiette, speck, rapini, chicken broth, Parmesan, olive oil.
Something I miss about summer
Fall is good too, it has cross country.
Boy, that’s old.