A Few Pictures, And A Few Words

Some of what’s happening at work.

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Venison Loin seared in olive oil, then roasting in butter, rosemary, sage, and thyme.

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The finished dish. With cider-mustard demi glace, warm Brussels sprout and apple slaw, and chestnut bread pudding.

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Crispy duck confit, orange-green peppercorn glaze, and sweet potato-chorizo cassoulet.

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Vegetarian Sampler.  Eggplant meatballs, tabbouleh, falafal, and lentils. Along with tahini, hot sauce, and yogurt.

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Grape leaf wrapped swordfish, gigante beans, farro-olive salad, pickled caper berry, charred lemon.

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Handmade orecchiette, speck, rapini, chicken broth, Parmesan, olive oil.

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Page one

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Page two.

Something I miss about summer

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Fall is good too, it has cross country.

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Boy, that’s old.

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