Today is the first day of fall, which means our menu will take on whole new colors, textures and flavors. We’ll be serving up sweet winter squash, apples of all varieties, crisp fall greens, and pumpkins. We’ll do turkey tips…
Blog Archives
Choosing Farm-Raised Salmon From the Faroe Islands
There is not enough wild salmon on this planet to sustain the growing demand placed on it by the hundreds of millions of people who enjoy it all over the world. China alone gets most of our own Wild Alaskian…
Posted in Food
Our Roasted Golden Beet Salad
Our roasted golden beet salad includes baby arugula, pistachios, gorgonzola vinaigrette, champagne orange reduction and a balsamic drizzle. It’s a mouthful, and delicious at that. Everything has a lovely taste on their own and they do not overwhelm each other…
Posted in Food
Flour. Water. Yeast. Salt.
Our fresh-baked bread is the life force behind the success of our business. We use only the best ingredients, fermented to perfection for the ultimate flavor, texture and crumb. Our bread dough has no additives, preservatives, or added sugar,…
True Colors
Many times people ask us why our tomato sauce orange. There are two reasons. First, during the summer we use only local, award-winning heirloom tomatoes which come in a variety of colors from purples and reds, to yellows and…
Our Top Three Olive Oils.
True story… The Spartans used olive oil to accentuate their chiseled bodies in battle, circa a long time ago. We, however, use it to accentuate our fresh baked bread. What a versitle little fruit, eh? There are hundreds of olive…
Posted in Food Tagged with: corto olive oil, extra virgin, francesco de padova, frantoio salvagno, olive oil
Risotto – Inside and Out
Cooking risotto is like building a sand castle. The thoughtfullness in choosing the right sand that is firm under pressure, yet smooth for carving, is the exact same thoughtfullness used in choosing the prefect rice for risotto that must be…
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